Finely chop the brown onion. Grate the carrot. Drain the sweetcorn (see ingredients). Drain and rinse the red kidney beans. Slice the avocado in half and scoop out the flesh.

Heat a large frying pan over a medium-high heat. Cook the sweetcorn, tossing occasionally, until lightly browned, 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 pan to a medium-high heat with a drizzle of olive oil. Cook the onion and carrot until softened, 3-4 minutes. Add the Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. Add the red kidney beans, 1/2 the charred corn and 1/2 the enchilada sauce. Stir to combine, then remove the pan from the heat.

Preheat the grill to medium-high. Lay the mini flour tortillas on a flat surface and divide the filling between tortillas. Roll the tortillas to enclose and place, seam-side down, in a baking dish, ensuring they fit together snugly. Top the tortillas with the remaining enchilada sauce and sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is golden, 5-8 minutes.

While the enchiladas are grilling, roughly chop the coriander and cucumber. Add the coriander and cucumber to the remaining charred corn. Drizzle with olive oil and white wine vinegar. Season to taste and toss to coat. Set aside. Place the avocado in a small bowl and mash with a fork. Add the sour cream and stir to combine. Season to taste. TIP: For a smoother avocado crema, use a food processor or stick blender

Divide the Mexican bean enchiladas between plates. Top with the charred corn salsa and avocado crema to serve.