• Preheat oven to 200°C/180°C fan-forced.
• Thinly slice onion (see ingredients).
• Finely chop garlic.
• Grate carrot.
• Thinly slice fresh chilli (if using).
• Drain and rinse red kidney beans. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5 minutes.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. Add Mexican fiesta spice blend and garlic and cook until fragrant, 1 minute.
• Add kidney beans, tomato paste and half the enchilada sauce. Simmer until the mixture has thickened slightly, 5 minutes.
• Add the butter and stir until melted. Season with salt and pepper and stir to combine. 

• Grease a baking dish.
• Lay mini flour tortillas on a flat surface and divide the bean filling evenly between the tortillas.
• Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snuggly. 

• Pour the remaining enchilada sauce over the tortillas. Top with chilli and sprinkle with shredded Cheddar cheese.
• Bake enchiladas until cheese is golden and tortillas are warmed through, 8-10 minutes. 

• Meanwhile, thinly slice radish.
• In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil.
• Season, then add mixed salad leaves and radish. Toss to coat. 

• Divide cheesy bean and veggie enchiladas and radish salad between plates.
• Garnish with torn coriander and serve with sour cream. Enjoy!