• 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.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot until softened, 3-4 minutes. • Add the water, enchilada sauce 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. TIP: Cook in batches if your pan is getting crowded.

• 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!