ZUCCHINI, BLACK BEAN & CORN ENCHILADAS

SERVES 4 PREP + COOK 1 HOUR 30 MINS

◆ 3 3l large zucchini hi i

◆ / cup olive oil

13

◆ 2 trimmed corn cobs

◆ 8 x 20cm white corn tortillas

◆ 400g canned black beans, drained, rinsed

◆ ½ cup loosely packed coriander leaves, plus ¼ cup extra

◆ 100g feta

◆ ¼ cup loosely packed oregano leaves

◆ 375g mild enchilada simmer sauce ◆ 1 long green chilli, sliced thinly

1 Preheat oven to 180°C.

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 30 mins or until just tender. Chop coarsely.

3 Brush corn with 1 tbsp of the remaining oil. Heat a grill plate over medium-high heat, cook corn, turning occasionally, 10 mins or until charred and tender. Using a sharp knife, cut kernels from cobs and discard cobs.

4 Reheat grill plate over medium-high heat, cook tortillas 30 secs each side or until lightly charred. Transfer to a plate, cover to keep warm. 5 Combine zucchini, beans, coriander, half the corn, half the feta, the oregano leaves and ½ cup of the enchilada sauce in a large bowl. Season to taste. 6 Divide zucchini filling evenly among warm tortillas, roll to enclose filling. Place tortillas in dish, brush tops with the remaining oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining feta.

7 Bake 30 mins or until golden and heated through. Serve enchiladas topped with remaining corn, chilli and extra coriander.