• Finely chop onion. Grate the carrot. Drain the sweetcorn. Drain and rinse red kidney beans. • Slice avocado in half and scoop out the flesh.

• Heat a large frying pan over medium-high heat. Cook sweetcorn, tossing occasionally, until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Return the pan to medium-high heat with a drizzle of olive oil. Cook onion and carrot until softened, 3-4 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes. • Add red kidney beans, half the charred corn. Add the chopped tomatoes (see ingredients), saving 1/4 cup chopped tomatoes for topping. Stir to combine, then remove pan from heat.

• Preheat grill to medium-high. Lay mini flour tortillas on a flat surface and divide the bean filling between tortillas. • Roll tortillas to enclose and place, seam-side down, in a baking dish, ensuring they fit together snugly. • Top tortillas with the reserved chopped tomatoes and sprinkle with shredded Cheddar Cheese. • Grill enchiladas until the cheese is golden, 5-8 minutes. TIP: The plant-based cheese has a unique texture, use less or leave it out if you're not a fan!

• While the enchiladas are grilling, roughly chop coriander and cucumber. Add 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 avocado in a small bowl and mash with a fork. Season to taste.

• Divide Mexican bean enchiladas between plates. • Top with charred corn salsa, sour cream and guacamole to serve. Enjoy!