Mexican White Bean Enchiladas

Heat a drizzle of olive oil in a large frying pan over a medium high heat. Add the brown onion and carrot and cook for 4-5 minutes, or until softened. Add the mild Mexican spice blend and parsley and cook for 1 minute, or until fragrant. Stir in the cannellini beans, tomato paste, salt (use suggested amount) and warm water (check ingredients list for the amount) and cook for 1 minute, or until the liquid reduces and the sauce thickens.

Preheat the grill to medium-high. Lay the flour tortillas on a flat surface and spoon 1/2 cup of the bean mixture into the centre. Roll the tortilla tightly and place seam side down in a medium baking dish. Repeat with the remaining tortillas and bean mixture, ensuring the tortillas fit snug into the baking dish. TIP: When rolling the enchiladas, fold in the ends first then fold in the sides. This will mean less mess when serving!

Pour the enchilada sauce over the tortillas and sprinkle with the grated Cheddar cheese. Place the dish under the grill for 8-10 minutes, or until the cheese is golden and the tortillas are warmed through.

While the enchiladas are cooking, combine the balsamic vinegar and a 1 tbs of olive oil in a large bowl. Add the mixed salad leaves, slivered almonds and cucumber and toss to coat. Season to taste with a pinch of salt and pepper. TIP: Dress the salad just before serving to avoid soggy leaves.