Enchilada Sauce:

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800 g crushed canned tomato

1 tbsp olive oil

1 clove garlic, whole peeled

½ red onion, chopped

1 cup fresh coriander, lightly packed

1 tbsp EACH cumin, oregano and paprika (any type))

1 tsp EACH salt, garlic powder, cayenne pepper (optional) and sugar (any))

2 tsp coriander powder

Black pepper

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Hot Filling:

1 tbsp olive oil

1 garlic clove, minced

½ red onion minced

1 large red bell pepper, chopped

2 zucchinis chopped

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Assembling:

425g can black beans (, drained and rinsed)

1.5 cups frozen corn

6 large flour tortillas

200g grated melting cheese ((I used low fat cheddar))

Fresh coriander / cilantro leaves (, for garnish (optional))

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1. Preheat oven to 180C.

2. Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible. (In my Vitamix, I started on 3 then cranked it to 8 and it took 15 seconds)

3. Heat oil in a large non stick skillet. Add garlic and onion, cook for 1 minute. Add capsicum, cook for 1 minute. Add zucchini and cook for 3 minutes until charred. Remove skillet from heat.

4. Smear a bit of Enchilada Sauce on the bottom of a casserole dish. Place 1 tortilla in the middle, then tear on in half and place on either side (see step photos or video).

5. Top with half the Hot Filling. Scatter over half the black beans, half the corn. Drizzle over 1 cup Enchilada Sauce and ¾ cup grated cheese.

6. Repeat with another layer so you have 2 layers of filling. Then for the last layer, top with tortillas then cover 2 cups of Enchilada Sauce (Note 3) and scatter over remaining cheese.

7. Bake for 25 minutes or until cheese is bubbling and golden. Stand for 5 minutes, then garnish with fresh coriander and serve.