While enchiladas date back to the Mayans, most of us are more familiar with the modern Tex-Mex-style loaded with melted cheese. Both are good and kid-pleasing, but what's even better is they're an easy way to sneak in vegetables. Filled with zucchini, sweet corn and creamy black beans and topped with avocado salsa, these meat-free enchiladas pack a delicious, under-the-radar nutritional punch.
Preheat oven to 200°C fan-forced. Cut corn from cob. Pick oregano leaves and coriander leaves from their stems. Crush 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 40ml (2 tablespoons) of sauce to the zucchini mixture. Coarsely crumble in three-quarters of feta and mix to combine and season with salt and pepper.
Spread half the remaining enchilada sauce into a medium baking dish. Place tortillas on a flat clean workspace. Spoon mince mixture onto one half of each of the tortillas 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 mix to combine. Top enchiladas with avocado salsa to serve.