Cheesy Bean Enchiladas

Prep: Wash and dry all produce. Mince or grate the garlic. Coarsely grate the carrot. Zest, then juice the lime. Drain and rinse the beans.

Make the filling: Heat a large pan over medium heat. Add a drizzle of oil, then the onion and carrot. Cook until the veggies soften, 3-4 min. Add the beans, lime zest, Mexican seasoning, broth concentrate, diced tomatoes, half the garlic and as much chipotle as you would like. Cook until the sauce thickens slightly, 5-6 min. (TIP: You want the mixture to be a scoopable consistency!)

Divide the mixture between tortillas. Roll up and place, seam-side down, in a lightly oiled 8x8-inch baking dish. Sprinkle the tops with cheddar cheese. Place in the centre of the oven and broil until the cheese is just melted, 1-2 min.

Make the salad: Halve, peel and dice the avocado. In a medium bowl, whisk the lime juice, honey, as much remaining garlic as you would like and a drizzle of oil. Add in the spring mix and avocado. Toss to combine. Season with salt and pepper.