Cheat's Beef Enchiladas

While the onion is pickling, grate the carrot. Finely chop the garlic. Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.

TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince and remaining onion, breaking the mince up with a spoon, until browned, 4-6 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 30 seconds. Add the chopped tomatoes (see ingredients), the sugar, salt and a splash of water and bring to the boil. Reduce the heat to medium, then simmer until thickened, 1-2 minutes.

TIP: Add another splash of water if the beef mixture looks too dry!

Preheat the grill to medium-high. Drizzle a baking dish with olive oil. Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll up the tortillas to close and place, seam-side down, in the baking dish. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas are warmed through, 8-10 minutes.

While the enchiladas are grilling, finely chop the tomato. Add the tomato, a drizzle of olive oil and some pickling liquid (1 tbs for 2 people / 2 tbs for 4 people) to the charred corn. Toss to combine. Season to taste.