Zucchini, black bean and corn enchiladas

Step 1

Preheat oven to 180°C. Line an oven tray with baking paper. Grease a 25cm x 30cm ovenproof dish.

Step 2

Cut zucchini in half lengthways then cut each half into long thin wedges. Place zucchini on tray; drizzle with half the oil. Roast 30 minutes or until just tender; chop coarsely.

Step 3

Meanwhile make enchilada sauce. Blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat for 20 minutes or until thickened slightly.

Step 4

Brush corn with 1 tablespoon of the oil. Heat a grill plate (or grill or barbecue) over medium-high heat; cook corn, turning occasionally, for 10 minutes or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs

Step 5

Reheat grill plate (or grill or barbecue) over medium-high heat; cook tortillas, for 30 seconds each side or until lightly charred. Transfer to a plate; cover to keep warm.

Step 6

Combine zucchini, beans, coriander, half the corn, half the fetta, half the oregano and ½ cup enchilada sauce in a large bowl.

Step 7

Divide zucchini filling evenly among warm tortillas; roll to enclose filling. Place tortillas in dish; brush tops with remaining oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining fetta and oregano.

Step 8

Bake for 30 minutes or until golden and heated through. Serve topped with remaining corn and extra oregano.