Vegetarian Enchiladas

Step 1

Preheat oven to 180°C (160ºC fan). In a large pan over medium heat, heat oil. Add onion and cook until soft, 6 minutes.

Step 2

Stir in garlic and cook until fragrant, 1 minute more. Add corn and courgette and season with salt, chilli powder, and cumin. Cook, stirring occasionally, until corn is turning golden and courgette is tender. Add black beans, some enchilada sauce, and lime juice. Cook 2 minutes more.

Step 3

Add a large scoop of vegetable mixture onto each tortilla and roll up. Place rolled up tortillas side by side in a 22 x 33 cm baking dish and top with cheeses.

Step 4

Bake until cheese is melty, 15 to 18 minutes.

Step 5

Garnish with tomatoes, avocado, onion, and coriander.