Cheesy Tex-Mex Plant-Based Mince Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook plant-based mince and carrot, breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high, and add garlic, Tex-Mex spice blend and tomato paste, and cook until fragrant, 1 minute.

• To beef filling, stir in chicken-style stock powder, the water, the brown sugar and butter. • Simmer until thickened, 1-2 minutes. Season to taste.

TIP: Add a splash of water if the beef mixture looks dry!

• Meanwhile, preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some beef mixture down the centre of a tortilla, then roll up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and beef mixture, ensuring they fit snugly in the baking dish. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until warmed through and cheese is melted and golden, 8-10 minutes.

Little cooks: Take charge of assembling the enchiladas!

• Meanwhile, in a medium bowl, add tomato, mixed salad leaves, a drizzle of white wine vinegar and olive oil. • Toss to coat and season.