• Grate carrot. 
• Cut tomato into thin wedges.
• Transfer slow-cooked beef brisket including the liquid to a bowl and shred with 2 forks.
Little cooks: Under adult supervision, older kids can help grate the carrot. 

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot, stirring, until tender, 2-3 minutes. Add shredded beef and cook, stirring, 
until heated through and liquid has evaporated, 4-5 minutes.
• Reduce heat to medium, then add Tex-Mex spice blend and tomato paste and cook until fragrant, 1 minute. Stir in the salt, water and brown sugar, until slightly thickened, 1-2 minutes. Remove from heat. 

• Set air fryer to 200ºC. Line base of air fryer basket with foil. Lay mini flour
tortillas on a chopping board. Spoon beef mixture down the centre. 
• Roll tortillas up tightly and place, seam-side down, into the air fryer basket. 
Spray or brush with olive oil. Sprinkle with Cheddar cheese. 
• Cook enchiladas (in batches) until cheese is melted and golden, 6-8 minutes.
TIP: No air fryer? Preheat grill to medium-high. Drizzle a baking dish with oil. 
Prep enchiladas as above and place, seam-side down, in a baking dish. Sprinkle 
over cheese and grill until cheese is golden, 8-10 minutes. 

• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of 
white wine vinegar and olive oil. Season with salt and pepper to taste.
• Divide beef brisket enchiladas between plates. 
• Top enchiladas with a dollop of light sour cream. 
• Serve with salad. Enjoy! 
Little cooks: Take the lead and help toss the salad!