• Preheat oven to 220°C/200°C fan-forced.
• Drain sweetcorn. 
• Thinly slice capsicum. 
• Finely chop tomato.
Little cooks: Help wash the veggies!

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook pork mince and capsicum breaking mince up 
with a spoon, until browned, 4-5 minutes.
• Reduce heat to medium, then add All-American
spice blend and tomato paste and cook until 
fragrant, 1 minute.
• Remove pan from heat. Stir through BBQ sauce, the 
butter and water. Season to taste with salt
and pepper.
Little cooks: Help pour in the BBQ sauce and water 
under adult supervision.

• Lay mini flourtortillas on a chopping board. 
Spoon pork filling down the centre. Sprinkle 
over Cheddar cheese.
• Roll tortilla up tightly and place, seam-side down, 
evenly spaced on the lined oven tray. Drizzle with 
olive oil and season to taste.
Little cooks: Take charge of assembling the roll-ups!

• Bake roll-ups, until golden and starting to crisp, 
8-10 minutes.

• While roll-ups are baking, wash out frying pan and 
return to high heat.
• Cook corn kernels until lightly browned,
4-5 minutes. Transfer to a medium bowl.
• To the charred corn, add tomato and a drizzle of 
olive oil and white wine vinegar. Toss to combine 
and season to taste.
TIP: Cover the pan with a lid if the kernels are 
‘popping’ out.
Little cooks: Take the lead by tossing the salsa!

• Divide BBQ pork and Cheddar tortilla roll-ups 
between plates. Top with light sour cream and 
corn-tomato salsa to serve. Enjoy! 
Little cooks: Add the finishing touch by drizzling over 
the sour cream!