Mexican Beef Enchiladas

In a large frying pan, heat a drizzle of olive oil over high heat. Cook sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl.

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

SPICY! The spice blend is hot, use less if you're sensitive to heat.

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

Place mini flour tortillas on a flat surface, then divide the beef filling between tortillas. Roll tortillas to close and place, seam-side down, in a baking dish. Top with remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Bake enchiladas until cheese is melted and golden, 15 minutes.

While the enchiladas are baking, slice the avocado in half, scoop out the flesh and roughly chop. Roughly chop the tomato and cucumber. In a medium bowl, add the avocado, tomato, cucumber and a drizzle of vinegar and olive oil. Season and toss to combine. TIP: Seasoning is key in salsa! Season with more salt, pepper or vinegar to taste.