Serve the kids a pop-quiz with their dinner and let them in on the fact that enchiladas date all the way back to the Mayans. Pretty impressive for a weeknight recipe! The Mayans probably wouldn't recognise the modern, cheesy-topped Tex-Mex-version we know today, but we reckon they'd love them.
Preheat oven to 200°C fan-forced. Cut corn from cob. Rinse and pick coriander leaves from their stems. Peel and crush garlic. Cut zucchini into rounds. Drain and rinse black beans.
Heat oil in a frypan over high heat. Add corn and zucchini, and cook, stirring constantly, for 3–4 minutes or until lightly coloured. Add garlic and Smoky Mexican Mix-Up and cook, stirring, for 30 seconds or until fragrant.
Add black beans to pan and crush with a fork or potato masher. Season with salt and pepper and cook, stirring to combine, until warmed through. Transfer to a bowl.
Add 40ml (2 tablespoons) enchilada sauce to zucchini mixture, crumble in ½ the feta and mix to combine. Season with salt and pepper.
Spread ½ the remaining enchilada sauce over the base of a baking dish. Place tortillas on a clean workspace. Spoon bean mixture onto one side of each tortilla and roll to enclose. Place tortillas, seam-side down, in dish. Pour over remaining enchilada sauce and crumble over remaining feta. Bake for 8–10 minutes or until golden.
Coarsely chop avocado and place in a bowl with coriander leaves and lime juice. Season with salt and pepper and mix to combine. Top enchiladas with avocado salsa to serve.