• 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, sweetcorn and half the onion, 
stirring, until softened, 4-5 minutes.
• Add All-American spice blend and 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 the 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 the 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 to 
taste, then add cucumber and mixed salad leaves. 
Toss to coat. 

• Divide the cheesy bean and veggie-loaded 
enchiladas between plates.
• Drizzle enchiladas with hot sauce and dollop with 
light sour cream.
• Serve with cucumber salad. Enjoy!