Cheesy Veg & Bean Enchiladas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, for 5 minutes, or until softened. Add the Mexican Fiesta spice blend and garlic and cook for 1 minute, or until fragrant. SPICY! If you're sensitive to heat, feel free to add less of the spice blend! Add the red kidney beans, tomato paste, warm water (see ingredients list) and 1/2 the diced tomatoes with garlic & olive oil. Season with salt and pepper and stir to combine. Simmer for 5 minutes, or until the mixture has slightly thickened.

Lay one classic wrap on a flat surface. Spoon 1/2 cup of the bean mixture down the centre. Roll the wrap up tightly and place, seam-side down, in a medium baking dish. Repeat with the remaining wraps and bean mixture, ensuring they fit together snugly in the baking dish. Pour the remaining diced tomatoes over the rolled wraps. Sprinkle with the shredded Cheddar cheese.

Bake the enchiladas for 8-10 minutes, or until the cheese is golden and the tortillas have warmed through.

While the enchiladas are baking, finely shred the cos lettuce. Cut the cucumber into 1cm half-moons. In a medium bowl, combine the vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Season with a pinch of salt and pepper. Add the cos lettuce and cucumber and toss to coat. Slice the lemon (see ingredients list) into wedges. TIP: Toss your salad just before serving to keep the leaves crisp!