Step 1

Preheat oven to 200°C/180°C fan forced. Grease a 6cm-deep, 18 x 28cm baking dish.

Step 2

Heat the oil in a large, deep frying pan over medium heat. Add the onion and capsicum. Cook, stirring occasionally, for 5 minutes or until softened. Add the garlic, Mexican chilli powder, cumin and oregano and cook, stirring, for 30 seconds until aromatic. Add the sweet potato and cook, stirring, for 3 minutes, until softened. Stir in the tomatoes and cook for a further 5 minutes or until the sweet potato is tender. Stir in the beans and corn. Season. Set aside for 10 minutes to cool slightly.

Step 3

Place 2 tortillas over the base of the prepared dish. Sprinkle with 1 ⁄3 cup cheese. Spread with half of the bean mixture. Repeat with 2 tortillas, 1 ⁄3 cup cheese and remaining bean mixture. Top with 2 tortillas and sprinkle with remaining cheese.

Step 4

Bake for 20 minutes or until golden brown and heated through. Sprinkle with shallot and coriander to serve.