• Grate carrot. • Cut tomato into thin wedges. 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 pork mince and cook, breaking up with a spoon, until just browned, 3-4 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 pork mixture down the centre. • Roll tortillas up tightly and place, seam-side down, in the air fryer basket. Spray or brush with olive oil. Sprinkle with Cheddar cheese. • Cook enchiladas (in batches) until cheese had melted and golden, 6-8 minutes. TIP: Don't have an air fryer? Drizzle a baking dish with olive oil. Lay mini flour tortillas on a chopping board. Spoon pork mixture down the centre. Roll tortillas up tightly and place, seam-side down, in the large baking dish. Repeat with remaining tortillas and pork mixture, ensuring they fit together snuggly in the baking dish. Sprinkle with Cheddar cheese. Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes. Little cooks: Take charge of assembling the enchiladas!

• In a medium bowl, combine tomato, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season. • Divide classic Mexican pork enchiladas and tomato salad between plates. Top enchiladas with light sour cream to serve. Enjoy!