This Mexican tray-baked dish has been loved and appropriated by the world, becoming a cheesy family favourite stuffed with all manner of delicious fillings. This chickpea and feta version topped with a peppy cucumber salsa makes for a meat-free winner.
Preheat oven to 180°C fan-forced. Coarsely grate zucchini on a box grater. Rinse and drain chickpeas. Finely chop cucumber and place in a bowl.
Place chickpeas in a bowl and use the back of a fork to roughly crush. Add zucchini, smoky cumin and coriander blend, tomato paste, ½ the mozzarella and ½ the feta and season well with ½ teaspoon salt and pepper. Mix well to combine.
Place tortillas on a clean work surface. Divide chickpea mixture between tortillas, placing it along the centre of each tortilla. Roll to enclose.
Spread ½ the enchilada sauce in a baking dish. Top with chickpea enchiladas, seam-side down. Spoon over remaining enchilada sauce and drizzle with oil. Sprinkle with remaining mozzarella and bake for 25 minutes or until warmed through and cheese is golden. While enchiladas are baking, continue with step 5.
Crumble remaining feta into the bowl with the cucumber. Finely zest lime and juice ½ the lime. Add zest and juice to cucumber and season with salt and pepper. Mix well to combine.
Cut remaining lime into wedges. Carefully remove enchiladas from baking dish and divide between plates. Top with cucumber feta salsa and serve with lime wedges.