Cheesy Bacon & Black Bean Enchiladas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the diced bacon and cook, stirring occasionally, until browned, 5-6 minutes. Transfer 1/2 the bacon to a bowl and set aside.

SPICY! This is a mild spice blend, but if you or the kids are extra sensitive to heat, feel free to add less. Add the onion, carrot and sweetcorn to the pan with the bacon and cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic, Tex-Mex spice blend and another drizzle of olive oil and cook until fragrant, 1 minute. Add the black beans and stir until coated and heated through, 2 minutes. Add 1/2 the enchilada sauce and the water and stir to combine.

TIP: No need to wash out the pan before adding the veggies!

Place the mini flour tortillas on a flat surface and fill with generous spoonfuls of the enchilada filling. Roll the tortillas to enclose the filling and place, seam-side down, in a large baking dish. Spoon over the remaining enchilada sauce and sprinkle over the reserved bacon. Top with shredded Cheddar cheese. Bake until the cheese is golden and melted, 10-15 minutes.

While the enchiladas are baking, finely chop the tomato. Roughly chop the coriander. Combine the tomato and coriander in a bowl, drizzle with olive oil and season with salt and pepper. Stir to coat.