• Preheat grill to medium-high heat. • Grate carrot. Drain sweetcorn (see ingredients). Little cooks: Under adult supervision, older kids can help grate the carrot!

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot and corn until softened, 4-6 minutes. • SPICY! The spice blend is mild, but use less if you're sensitive to heat. Add Tex-Mex spice blend and beef mince and cook, breaking up with a spoon, until warmed through, 3-4 minutes. • Remove pan from heat, then stir through the butter, brown sugar and half the enchilada sauce.

• Drizzle a baking dish with olive oil. • Lay a mini flour tortilla on a clean surface. Spoon beef mince mixture down the centre of tortilla. Roll tortilla up tightly and place, seam-side down, in the baking dish. Repeat with remaining tortillas and beef mince mixture, ensuring they fit together snugly in the baking dish. • Top with the remaining enchilada sauce and sprinkle with shredded Cheddar cheese. • Grill enchiladas until cheese is melted and tortillas are warmed through, 8-10 minutes.

• Divide Tex-Mex beef mince enchiladas between plates. • Dollop over sour cream to serve. Enjoy!