• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice (see ingredients) and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.

• Drain and rinse black beans (see ingredients).

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pork mince, breaking up with a spoon, until just browned, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Stir in Mexican Fiesta spice blend and garlic paste until fragrant, 1 minute. • Add cooked rice, black beans, the butter and the water, stirring to combine, 1 minute. Season generously.

• Preheat grill to medium-high. Drizzle a large baking dish with olive oil. • Lay mini flourtortillas on chopping board. Spoon filling down centre of a tortilla. Roll tortilla up tightly and place, seam-side down, in the large baking dish. • Repeat with remaining tortillas and mixture, ensuring they fit together snugly in the baking dish. • Sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, finely chop tomato. • In a small bowl, combine tomato, a drizzle of olive oil and white wine vinegar and a pinch of salt and pepper.

• Divide cheesy pork & bean enchiladas between plates. • Serve with light sour cream, mild chipotle sauce and zingy tomato. • Tear over coriander. Enjoy!