Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled).

SPICY! The spice blend is spicy, use less if you're sensitive to heat. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and carrot. Cook, breaking up with a spoon, until browned, 4-5 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1 minute. Add 1/2 the enchilada sauce, crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people) and stir to combine.

Drizzle a medium baking dish with olive oil. Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll up the tortillas to close and place, seam-side down, in the baking dish.

Preheat the grill to medium-high. Top the enchiladas with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas are warmed through, 8-10 minutes. TIP: Grills cook fast, so keep an eye on the enchiladas!

While the enchiladas are grilling, finely chop the tomato. Drain the sweetcorn. In a medium bowl, combine the corn, tomato, olive oil (2 tsp for 2 people / 1 tbs for 4 people), the vinegar and a pinch of salt and pepper.

Divide the Mexican beef enchiladas between plates. Top with the sour cream and tomato salsa.