• Preheat oven to 220°C/200°C fan-forced.
• Drain sweetcorn. 
• Grate carrot. 
• Finely chop tomato.

• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook pork mince and carrot, breaking 
the mince up with a spoon, until browned, 
4-5 minutes.
• SPICY! This is a mild spice blend, but use less if you’re 
sensitive to heat! 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 with salt and pepper.
Little cooks: Help pour in the BBQ sauce and water 
under adult supervision. 

• Lay mini flourtortillas on a clean surface. Spoon 
pork filling down the centre. Sprinkle with 
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 tortilla roll-ups until golden and starting to 
crisp, 8-10 minutes. 

• Meanwhile, wash out frying pan, then return to 
high heat.
• Cook corn kernels until lightly browned, 
4-5 minutes. Transfer to a medium bowl.
• To the 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 topping with 
the sour cream!