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, eh? Although, the Mayans probably wouldn't recognise the modern cheesy-topped Tex-Mex-version we're all familiar with today. We reckon they'd like them, though. Especially these meat-free ones the kids are going to love – even if they are loaded with sneaky veg.
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 oregano and stir 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.
Place chipotle chilli in adobo and enchilada sauce in a bowl and mix to combine. Add 40ml (2 tablespoons) of 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.