• Finely chop garlic. Grate the carrot. Drain and rinse red kidney beans.

• SPICY! The spice blend is hot, use less if you're sensitive to heat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook carrot until softened, 3-4 minutes. • Add garlic, kidney beans, vegetable stock powder and Mexican Fiesta spice blend and cook, until fragrant, 1-2 minutes.

• Reduce heat to medium, then add 1/2 the enchilada sauce (1/4 packet for 2 people / 1/2 packet for 4 people), a pinch of sugar and a splash of water and simmer until slightly reduced, 1-2 minutes.

• Preheat the grill to medium-high. Grease a baking dish with olive oil. • Lay mini flourtortillas on a flat surface. Divide the bean filling and plant-based grated cheese evenly between tortillas. • Roll tortillas up tightly and place, seam-side down, in the baking dish, ensuring they fit together snugly. Brush tortillas with olive oil and pour over remaining enchilada sauce. • Grill enchiladas until cheese is melted and tortillas have warmed through, 8-10 minutes.

• Meanwhile, roughly chop baby spinach leaves and cucumber. • In a medium bowl, combine baby spinach, cucumber and a drizzle of white wine vinegar and olive oil. Season to taste.

• Divide Mexican-spiced kidney bean enchiladas between plates. • Top with cucumber salsa. • Tear over coriander to serve. Enjoy!