• Finely chop onion (see ingredients). Thinly slice capsicum. • Grate carrot. • Drain sweetcorn. Drain and rinse black beans.

• 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, carrot and capsicum 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 black beans, half the charred corn and half the enchilada sauce. Stir to combine, then remove pan from heat. TIP: Add a splash of water if the filling looks dry.

• Preheat grill to medium-high. • Drizzle a baking dish with olive oil. Lay mini flour tortillas on chopping board. Spoon bean mixture into the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and bean mixture, ensuring they fit together snugly in the baking dish. • Top tortillas with the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. Grill enchiladas until cheese is golden, 5-8 minutes.

• While the enchiladas are grilling, roughly chop coriander. Finely chop cucumber and tomato. • Add coriander, cucumber and tomato to the remaining charred corn. • Drizzle with white wine vinegar and olive oil. Season to taste and toss to coat. Set aside.

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