Zucchini and Black Bean Enchiladas

Preheat oven to 180°C fan-forced. Cut corn from cob. Pick oregano leaves and coriander leaves from their stems. Finely chop garlic. Cut zucchini into rounds. Drain and rinse black beans.

Heat oil in a medium frypan over high heat. Add corn and zucchini, and cook, stirring constantly, for 3–4 minutes or until lightly coloured. Add garlic and oregano and stir to combine.

Add black beans to pan, crush with a fork or potato masher, season and cook, stirring to combine, until warmed through. Transfer to a bowl.

Combine chipotle chilli in adobo and enchilada sauce. Add half the sauce to the zucchini mixture. Coarsely crumble in three-quarters of feta and mix to combine. Set aside.

Spread half the remaining enchilada sauce into a medium baking dish. Warm tortillas in a microwave for 15 seconds to soften, then working with one at a time, divide zucchini mixture evenly between tortillas and roll to enclose. Place tortillas, seam-side down, in dish. Pour over remaining enchilada sauce and crumble over remaining feta. Bake for 10–12 minutes or until golden.

Coarsely chop avocado and place in a bowl with coriander leaves and lime juice. Season with salt and mix to combine. Top enchiladas with avocado salsa to serve.