• Finely chop brown onion and garlic.
• Grate carrot.
• Drain and rinse red kidney beans. 
• Drain sweetcorn. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. Cook carrot, half the onion and 
sweetcorn, stirring, until softened, 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 heat, then season 
to taste. 

• Preheat grill to high. Lay mini flourtortillas 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 snuggly.
• Pour over the sauce, then sprinkle with Cheddar
cheese. Grill enchiladas until the cheese is melted 
and golden and the tortillas are warmed through,
8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the enchiladas!

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