• Grate carrot. Finely chop onion (see ingredients) and garlic. • Drain and rinse red kidney beans.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and carrot until tender, 3-4 minutes. • SPICY! The spice blend is hot! Add less if you're sensitive to heat. Add kidney beans, Mexican Fiesta spice blend and half the garlic and cook until fragrant, 1-2 minutes. • Add the butter, enchilada sauce and the water, then simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then add baby spinach leaves and stir until wilted. Lightly mash kidney beans until some of them have broken up and the sauce has thickened. Season with salt and pepper.

• Preheat the grill to medium-high. Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a clean surface. Spoon kidney bean filling down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in a baking dish. • Repeat with remaining tortillas and kidney bean filling, ensuring they fit together snugly in the baking dish. Sprinkle with shredded Cheddar cheese.

• Grill enchiladas until cheese is melted and golden and tortillas are warmed through, 8-10 minutes.

• Meanwhile, wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add sour cream and stir to combine. Season to taste.

• Divide Mexican smashed kidney bean enchiladas between plates. • Drizzle with garlic sour cream and tear over coriander (see ingredients) to serve. Enjoy!