Louisiana Cheesy Beef Enchiladas

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and courgette, then season with salt and pepper. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the Louisiana spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce and stir to combine. Season with salt and pepper.

Preheat the grill to medium-high. Grease a medium 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 tightly to close and place, seam-side down, in the baking dish.

Top the tortillas with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas have warmed through, 8-10 minutes.

While the enchiladas are grilling, roughly chop the tomato and cucumber. In a medium bowl, combine the tomato, a drizzle of olive oil and the vinegar. Season with salt and pepper.