• Grate the carrot. Finely chop capsicum into bite-sized chunks. Finely chop onion and garlic. Drain and rinse chickpeas.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion, capsicum and carrot until tender, 3-4 minutes. • SPICY! You may find the spice blend hot! Add less if you're sensitive to heat. Add chickpeas, Mexican Fiesta spice blend and 1/2 the garlic and cook until fragrant, 1-2 minutes. • Add the butter, enchilada sauce and the water and simmer until slightly reduced, 1-2 minutes. • Remove pan from heat, then lightly mash chickpeas 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 mini flour tortillas on chopping board. Spoon chickpea filling down the centre. Roll tortilla up tightly and place, seam-side down, in the baking dish. • Repeat with remaining tortillas and chickpea 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.

• While the enchiladas are grilling, wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. • Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.

• Divide Mexican smashed chickpea enchiladas between plates. • Drizzle over garlic yoghurt and tear over coriander to serve. Enjoy!