1. Thinly slice the red onion. In a small bowl, combine the vinegar and a good pinch of sugar and salt. Crunch 1/2 the onion in your hands, then add it to the pickling liquid with just enough water to cover the onion. Set aside until serving.
 
2. While the onion is pickling, grate the carrot. Finely chop the garlic. Drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl and set aside.
```ad-tip
title:TIP
Cover the pan with a lid if the corn kernels are "popping" out.
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3. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef mince and remaining onion, breaking the mince up with a spoon, until browned, 4-6 minutes. Add the carrot and cook until softened, 2 minutes. Add the garlic and Tex-Mex spice blend and cook until fragrant, 30 seconds. Add the chopped tomatoes (see ingredients), the sugar, salt and a splash of water and bring to the boil. Reduce the heat to medium, then simmer until thickened, 1-2 minutes.
```ad-tip
title:TIP
Add another splash of water if the beef mixture looks too dry!
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4. Preheat the grill to medium-high. Drizzle a baking dish with olive oil. Place the mini flour tortillas on a flat surface and fill evenly with the enchilada filling. Roll up the tortillas to close and place, seam-side down, in the baking dish. Sprinkle with the shredded Cheddar cheese. Grill the enchiladas until the cheese is melted and the tortillas are warmed through, 8-10 minutes.
 
5. While the enchiladas are grilling, finely chop the tomato. Add the tomato, a drizzle of olive oil and some pickling liquid (1 tbs for 2 people / 2 tbs for 4 people) to the charred corn. Toss to combine. Season to taste.
 
6. Drain the pickled onion. Divide the cheat's beef enchiladas between plates. Top with the Greekstyle yoghurt, pickled onion and charred corn salsa. Tear over the coriander.
