Cheezy Plant-Based Beef Enchiladas

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are "popping" out.

• Return frying pan to medium-heat with a drizzle of olive oil. Cook carrot and plant-based pulled beef until browned and softened, 3-5 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add Mexican Fiesta spice blend and garlic. Cook until fragrant, 1 minute. • Add the plant-based butter, the brown sugar, a splash of water, and 1/2 the passata. Cook, stirring, until slightly thickened, 2-3 minutes. Season with salt and pepper to taste.

• Lay mini flour tortillas on a chopping board. • Spoon the filling down the centre of each tortilla. Roll a tortilla up tightly, then place, seam-side down, in a baking dish. Repeat with remaining tortillas, ensuring they fit together snugly in the dish. • Pour remaining passata over the rolled tortillas. Sprinkle with plant-based shredded Cheddar cheese. • Bake the enchiladas until warmed through and cheese is slightly melted, 8-10 minutes.

• While the enchiladas are baking, roughly chop tomato and baby spinach leaves. • To the bowl with the charred corn, add tomato, baby spinach and a drizzle of red wine vinegar and olive oil. • Toss to coat. Season to taste.