Finely chop the red onion and garlic. Grate the carrot. Drain the sweetcorn.

Heat a large frying pan over a high heat. When the pan is hot, cook the sweetcorn, tossing, until lightly charred, 5 minutes. Transfer to a small bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the onion (reserve a spoonful for the salsa!) until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot and cook, breaking up the beef with a spoon, until browned, 4-5 minutes. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add the butter and Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add the diced tomatoes with garlic & onion, the sugar and the salt and bring to the boil. Reduce the heat to medium and simmer until thickened, 5 minutes. Season with salt. TIP: Add a splash of water to loosen up the filling, if needed.

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

While the enchiladas are grilling, roughly chop the coriander. To the bowl with the corn, add the coriander, reserved onion and vinegar. Drizzle with olive oil, then toss to combine. Season to taste.

Divide the Mexican beef enchiladas between plates. Top with the corn salsa and light sour cream to serve.