Preheat the oven to 220°C/200°C fan-forced. Drain the sweetcorn (see ingredients). Finely chop the brown onion. Finely chop the garlic.

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the sweetcorn, tossing occasionally, until golden and lightly charred, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are "popping" out.

SPICY! The spice blend is hot, use less if you're sensitive to heat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince, then season with salt and pepper. 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 and stir to combine.

Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll the tortillas to close and place, seam-side down, in a baking dish. Top with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Bake until the cheese is melted and golden, 15 minutes.

While the enchiladas are baking, finely chop the tomato. Add the tomato to the charred corn, drizzle with olive oil, then add the vinegar and season. TIP: Seasoning is key in salsa! Season with more salt, pepper or vinegar to taste.

Divide the cheesy Mexican beef enchiladas between plates and top with the Greek-style yoghurt. Serve with the charred corn salsa.