Those with a gentler palate will love these enchiladas. These parcels of mild mince side-step in heat, but make up for it with the addition of a smoky capsicum salsa that is worthy of a new addiction. If you love spice, though, add your own condiment at the table.
Preheat overhead oven grill to high. Cut capsicum into quarters, discarding core and seeds. Drizzle capsicum with 1 teaspoon olive oil and place skin-side up on a small baking tray. Cook under grill for 8–10 minutes or until lightly charred and blistered. Place in a bowl and cover with a small plate or plastic wrap until ready to use in step 5.
Heat 1 teaspoon oil in a frypan over medium-high heat. Add beef mince and cook, breaking up any lumps with a spoon, for 5–6 minutes or until golden brown. While mince is cooking, continue with step 3.
Turn off grill and preheat oven to 200°C fan-forced. Coarsely grate zucchini using a box grater. Add zucchini, ½ the smoky cumin and coriander blend, tomato paste, salt and pepper to pan with mince and cook, stirring, for 2 minutes or until zucchini is softened. Remove from heat and set aside.
Place tortillas on a clean work bench and divide mince mixture evenly between them. Fold over to enclose and place in a medium baking dish lined with baking paper. Spoon over enchilada sauce and sprinkle with mozzarella. Transfer to oven and cook for 8–10 minutes or until tortillas are warmed through and cheese is golden. While enchiladas are cooking, continue with step 5.
Remove capsicum from bowl, gently remove skin and discard. Finely chop capsicum and place in a bowl. Thinly slice spring onion. Juice ½ the lime. Add spring onion, lime juice, remaining smoky cumin and coriander blend and remaining olive oil to bowl with capsicum and season well with salt and pepper. Mix to combine.
Cut remaining lime into wedges. Divide enchiladas between plates and top with capsicum salsa. Serve with lime wedges.