ZUCCHINI, BLACK BEAN & CORN ENCHILADAS

PREP + COOK TIME 1 HOUR 40 MINUTES SERVES 4

3 large zucchini (450g)

⅓ cup (80ml) olive oil

2 trimmed corn cobs (500g)

8 x 20cm white corn tortillas

400g can black beans, drained, rinsed ½ cup fresh coriander leaves

100g fetta, crumbled

¼ cup fresh oregano leaves 1 tablespoon fresh oregano, extra

ENCHILADA SAUCE

800g can crushed tomatoes

1½ cups (375ml) basic vegetable stock

(recipe, below right)

2 tablespoons olive oil

2 tablespoons coarsely chopped

fresh oregano

2 tablespoons apple cider vinegar 1 medium brown onion (150g),

chopped coarsely

1 clove garlic, chopped

1 tablespoon chopped

pickled jalapeños

1 teaspoon ground cumin

1 teaspoon caster sugar

¼ teaspoon ground chilli powder

1 Preheat oven to 180°C/160°C fan. Line an oven tray with baking paper. Grease a 25cm x 30cm ovenproof dish.

2 Cut zucchini in half lengthways, then cut each half into long, thin wedges. Place zucchini on tray; drizzle with half the oil. Roast for 30 minutes or until just tender; chop coarsely.

3 Meanwhile make enchilada sauce.

4 Brush corn with 1 tablespoon of the oil. Heat a grill plate (or grill or barbecue) over medium-high heat; cook corn, turning occasionally, for 10 minutes or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs.

5 Reheat the grill plate (or grill or barbecue) over medium-high heat; cook tortillas for 30 seconds each side or until lightly charred. Transfer to a plate; cover to keep warm.

6 Combine zucchini, beans, coriander, half the corn, half the fetta, half the oregano and ½ cup enchilada sauce in a large bowl.

7 Divide zucchini filling evenly among warm tortillas; roll to enclose filling. Place tortillas in the ovenproof dish; brush tops with remaining oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining fetta and oregano.

8 Bake for 30 minutes or until golden and heated through. Serve topped with remaining corn and extra oregano.

ENCHILADA SAUCE

Blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat for 20 minutes or until thickened slightly.