• Finely chop brown onion and garlic.
• Thinly slice capsicum.
• Drain and rinse red kidney beans. 
• Drain sweetcorn. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook capsicum, half the onion 
and sweetcorn, stirring, until softened, 5 minutes.
• Add half the garlic and cook until fragrant,   
1 minute.
• Add the water, red kidney beans, the butter and 
half the diced tomatoes with garlic & onion. 
Season to taste with salt and pepper, then stir 
to combine. Simmer until the mixture is slightly 
thickened, 5 minutes. 

• Meanwhile, in a small saucepan, heat a drizzle 
of olive oil over medium-high heat. Cook the 
remaining onion, stirring, until softened,  
2-3 minutes.
• Add the remaining garlic and cook until fragrant, 
1 minute. Stir in the remaining diced tomatoes 
and the brown sugar. Remove from the heat, then 
season to taste.  

• Preheat the grill to high. Lay mini flour tortillas on 
a chopping board. Spoon some bean filling down 
the centre of a tortilla. Roll it up tightly and place, 
seam-side down, in a baking dish. Repeat with 
remaining tortillas and bean filling, ensuring the 
tortillas fit together snugly.
• Pour over the sauce, then sprinkle with Cheddar 
cheese. Grill the enchiladas until cheese is melted 
and golden and the tortillas are warmed through, 
8-10 minutes. 

• While the enchiladas are grilling, thinly slice 
cucumber into half-moons.
• In a medium bowl, combine the honey and a  
drizzle of white wine vinegar and olive oil. Season, 
then add cucumber and mixed salad leaves. Toss 
to coat. 

• Divide the cheesy bean and veggie enchiladas 
between plates.
• Top with a dollop of light sour cream. Serve with 
cucumber salad. Enjoy!