• Preheat oven to 200°C/180°C fan-forced.
• Drain sweetcorn. Grate carrot. Roughly chop tomato. Cut mini flour tortillas into wedges.
• Heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside. 
TIP: Cover the pan with a lid if the corn kernels are popping out. 
Little cooks: Under adult supervision, older kids can help grate the carrot.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, stirring, until softened, 3-4 minutes.
• Add the water, enchilada sauce (see ingredients) and pulled pork and cook, breaking up with a spoon, until heated through, 2-3 minutes.
• Add the brown sugar and butter and stir until combined. Season with pepper.
• Meanwhile, add tomato, a drizzle of white wine vinegar and olive oil to the charred corn. Season with salt and pepper.

• Place tortilla wedges in a single layer on a lined oven tray. Drizzle or brush with olive oil. Bake tortilla wedges until lightly golden and crispy, 8-10 minutes. 
TIP: If the tortilla wedges don't fit in one layer, divide them over two oven trays.

• Divide tortilla chips between plates. 
• Top with chipotle pulled pork and tomato and charred corn salsa.
• Serve with a dollop of the mayonnaise. Enjoy! 
Little cooks: Kids can help build the nachos!