Cheesy Veggie & Bean Enchiladas

SPICY! The spice blend is hot, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5 minutes. Add the Mexican Fiesta spice blend and garlic and cook until fragrant, 1 minute. Add the red kidney beans, tomato paste, warm water and 1/2 the chopped tomatoes. Simmer until the mixture has slightly thickened, 5 minutes. Add the butter and stir until melted. Season with salt and pepper and stir to combine.

Grease a baking dish. Lay the mini flour tortillas on a flat surface and divide the bean mixture between the tortillas (about 1/2 cup each). Roll the tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly. Pour the remaining chopped tomatoes over the tortillas. Sprinkle over the shredded Cheddar cheese.

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

While the enchiladas are baking, roughly chop the tomato. Scoop out the flesh of the avocado, then cut into 1cm cubes. In a medium bowl, combine the vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Add the salad leaves, tomato and avocado and toss to coat.