Saucy Mexican Chickpea Enchiladas

• Heat a large frying pan over medium-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.

• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot, tossing, until softened, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add chickpeas, half the charred corn and half the passata. Stir to combine, lightly crush chickpeas with the back of a spoon, then remove pan from heat.

TIP: Add a splash of water if the filling looks dry.

• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay a mini flour tortilla on a clean surface. Spoon chickpea filling into the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea filling, ensuring they fit together snuggly in the baking dish. • Top tortillas with the remaining passata and sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is golden, 5-8 minutes

• While the enchiladas are grilling, roughly chop coriander. • Finely chop cucumber(see ingredients) and tomato. • Add coriander, cucumber and tomato to the remaining charred corn. • Drizzle with white wine vinegar and olive oil. Season to taste and toss to coat. Set aside.