Cheezy White Bean & Capsicum Enchiladas

• Preheat grill to high. • 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 half 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.

• Drizzle a baking dish with olive oil. • Lay mini flourtortillas on a chopping board. Spoon filling down the centre. Roll tortilla up tightly and place, seam-side down, in the dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snuggly in the baking dish. Top with the remaining passata. Sprinkle with plant-based grated cheese. • Grill until tortillas are just golden and warmed through, 6-8 minutes.

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

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