Tex-Mex comfort food doesn't get any better than these mild enchiladas. Golden with cheese and time spent under the grill, and filled with a simple beef and veg filling, these pockets of flavour topped with avo salsa do only good things.
Preheat oven grill to high. Using the coarse side of a box grater, grate zucchini and carrot.
Heat oil in a frypan over medium-high heat. Add mince and cook, breaking up with a wooden spoon, for 5–6 minutes or until golden brown.
Add carrot, zucchini, smoky cumin coriander blend, tomato paste, salt and pepper and cook for 2–3 minutes or until vegetables have softened. Add 125ml (½ cup) water and simmer for 2 minutes or until thickened and most of the liquid has reduced. Remove from heat.
Place tortillas on a flat, clean workspace. Spoon mince mixture onto one half of each tortilla and fold over to enclose.
Spread ½ the enchilada sauce over the base of a large baking tray. Place tortillas in tray, overlapping, and spoon over remaining enchilada sauce. Sprinkle with mozzarella and place under preheated hot grill for 6–8 minutes or until cheese has melted and tortillas are golden brown and starting to crisp.
Dice avocado. Drain corn. Place avocado and corn in a small bowl with salt and pepper and mix to combine. Divide enchiladas between plates and top with avocado salsa to serve.