Mexican Smashed Cannellini Bean & Beef Enchiladas

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef mince, leek and carrot, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add cannellini beans, Mexican Fiesta spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add the butter, enchilada sauce and the water and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, add baby leaves and stir until wilted. Lightly mash cannellini beans until some of them have broken up and the sauce has thickened. Season with salt and pepper.

• Preheat the grill to medium-high. • Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a clean surface. Spoon beef and cannellini beans filling down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in a baking dish. • Repeat with remaining tortillas and beef and cannellini beans filling, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese.

• Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add sour cream and stir to combine. Season to taste.