Courgette, Black Bean & Corn Enchiladas
Serves: 4
Ingredients:
3 large courgettes80ml olive oil
2 trimmed corn cobs
8 corn tortillas
400g canned black beans, drained and rinsed
A handful of fresh coriander leaves
100g feta
3 tbsp fresh oregano leaves
1 tbsp fresh oregano, extra
For the enchilada sauce:
800g canned tomatoes, crushed
375ml vegetable stock
2 tbsp olive oil
2 tbsp coarsely chopped fresh oregano
2 tbsp apple cider vinegar
1 medium brown onion, chopped coarsely
1 clove garlic, chopped
1 tbsp pickled jalapeños, chopped
1 tsp ground cumin
1 tsp caster sugar
¼ tsp ground chilli powder
method:
- Preheat oven to 180°C/160°C fan-assisted. Line an oven tray with baking parchment. Grease a 25cm x 30cm ovenproof dish.
- Cut courgettes in half lengthways then cut into long thin wedges. Place on tray; drizzle with half the oil. Roast 30 minutes until just tender; chop coarsely. Meanwhile make enchilada sauce, for the enchilada sauce, process ingredients until smooth; transfer to a medium saucepan. Simmer over medium heat for 20 minutes until thickened slightly.
- Brush corn with 1 tablespoon of the oil. Heat a griddle pan over medium-high heat; cook corn, turning occasionally, for 10 minutes until golden and tender. Using a sharp knife, cut kernels from cobs.
- Reheat griddle pan over medium-high heat; cook tortillas, for 30 seconds each side or until lightly charred. Transfer to a plate; cover to keep warm.
- Combine courgettes, beans, coriander, half the corn kernels, half the feta, half the oregano and 125ml enchilada sauce in a large bowl.
- Divide filling evenly among warm tortillas; roll to enclose filling. Place tortillas in dish; brush with remaining oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining feta and oregano.
- Bake for 30 minutes or until golden and heated through. Serve topped with remaining corn and extra oregano.
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