Preheat the grill to medium-high. Finely chop the red onion. Finely chop the 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. Add the onion (reserve a spoonful for the salsa!) and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot and cook, breaking up with a spoon, until browned, 4-5 minutes. TIP: Cover the pan with a lid to stop the kernels "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, 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 beef mixture, if needed.

Drizzle a baking dish with olive oil. Lay the mini flour tortillas on a chopping board. Spoon some enchilada 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 in the baking dish. 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 baking, roughly chop the coriander. Add the coriander and reserved onion to the corn. Drizzle with olive oil and add the vinegar. Season with salt and pepper.

Divide the Mexican beef enchiladas between plates and top with the corn salsa. Serve with the light sour cream.