Beef & Lentil Loaded Enchiladas

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high heat. Add onion, lentils and carrot, stirring, until softened, 3-4 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add garlic and Mexican Fiesta spice blend. Cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then stir in a pinch of sugar, the water and half the enchilada sauce. • Simmer until slightly reduced, 1-2 minutes. • Season with salt and pepper to taste.

• Preheat grill to medium-high. Drizzle a baking dish with olive oil. • Lay mini flour tortillas on a chopping board. Spoon some lentil filling down the centre of a tortilla, then roll it up tightly and place, seam-side down, in the baking dish. Repeat with remaining filling and tortillas, ensuring they fit together snugly. • Pour over remaining enchilada sauce. • Grill enchiladas until golden and tortillas have warmed through, 8-10 minutes.

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

• While enchiladas are grilling, wipe out and return frying pan to high heat. • Cook corn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To bowl, add tomato and a drizzle of white wine vinegar and olive oil. • Toss to combine and season to taste.

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