• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Zest then halve the lemon. Cut half into thick wedges and juice the rest. 
• Chop the tomatoes into small pieces.
• Trim and grate the carrot (no need to peel). Trim and thinly slice the scallion.
• In a bowl mix the tomato with half the scallion then season with salt, pepper and 1 tsp lemon juice (per 2P).

• Heat a pan on medium-high heat (no oil). 
• Once the pan is hot, add the mince and fry until browned, 5-6 mins.
• Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. The mince is cooked when no longer pink in the middle.
• Season with salt and pepper.

• Once mince is cooked, add the grated carrot, Central American style spice, worcester sauce and ketchup to the pan.
• Add 50ml water (per 2P) and mix well. 
• Cook for 1 min and remove from the heat.
• Season to taste with salt and pepper.

• Lay the tortillas on a board, spoon some of the mince down the centre of each, then roll them up to enclose the filling.
• Drizzle a little oil into the bottom of an ovenproof dish then lay in the wraps. 
• Pack them snugly, side by side, with the folded edge underneath so they don't unroll.
• Use a spoon to spread the half creme fraiche over the top. Sprinkle over the cheese.
• Bake on the top shelf of your oven until golden, 8-10 mins.

• Meanwhile, mix the remaining creme fraiche with the lemon zest.
• Season to taste salt and pepper then mix well to combine.

Once cooked, remove the enchiladas from the oven. 
Divide between plates.
Top with a dollop of zesty creme fraiche.
Serve with tomato salsa, lemon wedges.
Garnish with remaining scallions.