Zucchini, corn and black bean enchilada bake

Layer corn tortillas with zucchini, sweetcorn, black beans and smoky tomato sauce.

8 serves · About 75 minutes

Ingredients

• 2 to 3 dried ancho chillies
• 240 mL boiling water
• 800 g tinned whole tomatoes
• Salt and pepper
• 15 mL olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2 jalapeños, finely chopped
• 2 tsp cumin
• 450 g zucchini, diced
• 240 g corn kernels
• 170 g drained black beans, lightly mashed
• 15 mL lime juice
• A handful of coriander
• 8 small corn tortillas, about 15 cm across
• 330 g grated reduced-fat vegetarian cheese

Method

1. Soften the ancho chillies in the boiling water, then blend with the tomatoes and season. Simmer the sauce briefly.
2. Soften the onion in oil, then add garlic, jalapeño and zucchini. When the zucchini is just tender, add the corn, beans, cumin, lime and coriander.
3. Heat the oven to 190°C conventional or 170°C fan-forced. In a 23 × 33 cm dish, layer the sauce, tortillas, vegetables and cheese twice. Cover with foil and bake for 30 minutes until bubbling. Rest for 10 minutes before cutting.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.