Cheezy Butter Bean Enchiladas

Heat a large frying pan over high heat. Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the kernels are "popping" out.

Return pan to high heat with a drizzle of olive oil. Cook onion, capsicum and carrot until softened, 5-6 minutes. Add All-American spice blend and garlic and cook until fragrant, 1 minute. Add beans, vegetable stock powder, the plant-based butter, the water and 1/2 the passata. Cook until slightly thickened, 1 minute. Remove pan from heat. Lightly crush beans with a potato masher or fork. Season with salt and pepper to taste.

Preheat grill to high. Drizzle a baking dish with olive oil. Lay mini flour tortillas on a chopping board. Spoon some bean mixture down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and bean mixture, ensuring tortillas fit together snugly. Pour over remaining passata. Sprinkle with plant-based shredded Cheddar cheese. Grill enchiladas until warmed through and cheese is slightly melted and golden, 6-10 minutes.

TIP: Grills cook fast, so keep an eye on the enchiladas!

While the enchiladas are grilling, add herbs to the bowl with the charred corn. Drizzle with red wine vinegar and olive oil. Toss to combine. Season to taste.