• 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. TIP: For best results, drain the oil from the pan before adding the spice blend.

• 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 flour tortillas 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 tomato. Drain the sweetcorn. • Wipe out and return frying pan to high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl. • To the bowl with the corn, combine tomato and a drizzle of white wine vinegar and olive oil. Season to taste. TIP: Cover the pan with a lid if the corn kernels are “popping” out.

• Divide Mexican-spiced kidney bean enchiladas between plates. • Top with corn salsa. • Serve with plant-based mayo. Enjoy!