Ingredients

• 2 tsp olive oil
• 1 large red onion, finely chopped
• 4 garlic cloves, crushed
• 2 carrots, finely grated
• 300g can corn kernels, drained, rinsed
• 500g beef mince
• 1 packet taco seasoning
• 415g can diced tomatoes
• 375g jar enchilada sauce
• 10 mini flour tortillas
• 1 1/2 cups grated tasty cheese

• To serve

• 1/2 cup torn fresh coriander leaves
• 1 small tub Greek yoghurt

Directions

1. Finely chop the onion. Finely chop the garlic (or use a garlic press). Grate the carrot (unpeeled). Drain the sweetcorn.
2. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and cook until translucent. Add the beef mince and cook, breaking up with a wooden spoon, until just browned.
3. Add the carrot and cook, stirring, until softened. Add the garlic and taco seasoning and cook until fragrant.
4. Add the diced tomatoes, water, sweetcorn, balsamic vinegar and 3/4 of the enchilada sauce, and bring to the boil. Reduce the heat to medium and simmer until thickened.
5. Preheat the grill to medium-high. Drizzle a large baking dish with olive oil. Lay the mini flour tortillas on the chopping board. Spoon the beef mixture down the centre. Roll a tortilla up tightly and place, seam-side down, in the large baking dish. Repeat with the remainint tortillas and beef mixture, ensuring they fit together snugly in the baking dish.
6. Pour on the remaining 1/4 of the enchilada sauce, then sprinkle with shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and golden and the tortillas have warmed through, 8-10 minutes.