Mexican Plant-Based Mince Enchiladas

Custom Recipe: If you've swapped to plant-based mince, cook it in the same way as above.

• SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. • Add diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. Reduce heat to medium, then simmer until thickened, 5 minutes.

TIP: Add a splash of water to loosen the filling, if needed.

• Preheat the grill to medium-high. Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a chopping board. Spoon some beef 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. Sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, thinly slice spring onion. • Add spring onion and a drizzle of vinegar and olive oil to the bowl with the charred corn. • Toss to combine. Season to taste.