Preheat the oven to 220°C/200°C fan-forced. Finely chop the red onion. Grate the carrot. Finely chop the mild chorizo. Drain and rinse the black beans. Drain the sweetcorn.

SPICY! The chipotle sauce is mild, but use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the chorizo, tossing, until golden, 3-4 minutes. Add the carrot and onion. Cook until softened, 5 minutes. Add the black beans, mild chipotle sauce, 1/2 the enchilada sauce and a splash of water. Stir to combine. Season to taste with salt and pepper.

Lay the mini flour tortillas on a chopping board. Spoon some of the filling down the centre of a tortilla. Roll the tortilla up tightly and place, seam-side down, in a baking dish. Repeat with the remaining tortillas and filling, ensuring the tortillas fit together snugly. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese.

Bake the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-12 minutes.

While the enchiladas are baking, wipe out the frying pan and return to a high heat. Cook the corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl. Roughly chop the coriander, then transfer to the bowl with the corn. Add a drizzle of white wine vinegar and olive oil. Toss to coat, then season to taste. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

Divide the chorizo and black bean enchiladas between plates. Top with the charred corn salsa and Greek-style yoghurt to serve.