400 grams can black beans, drained, rinsed (see tip)
½ cup fresh coriander leaves
150 grams fetta, crumbled
8 x 20cm flour tortillas
2 x 400g cans diced tomatoes
1½ cups (375ml) vegetable stock
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 medium onion (150g), chopped coarsely
1 clove garlic, chopped
1 tablespoon chopped pickled jalapeños
1 teaspoon ground cumin
500 grams minced beef, pork or chicken OR
400 grams plant-based vegan 'mince'
Preheat oven to 180°C. Grease a 25cm x 30cm ovenproof dish or roasting pan.
To make enchilada sauce, blend or process ingredients until smooth; transfer to a medium saucepan. Bring to a simmer over medium heat; simmer for 20 minutes or until thickened slightly.
Meanwhile, spray corn with oil. Heat a large frying pan over medium heat; cook corn, turning, for 10 minutes or until golden. Remove from pan. When cool enough to handle, cut kernels from cobs.
Heat 2 tablespoons of the olive oil in same pan. Add your choice of protein; cook, stirring to break up lumps, for 6 minutes or until browned.
Place black beans, chosen protein, ½ cup of the enchilada sauce and half each of the corn kernels, coriander and fetta in a bowl; stir to combine.
Spread 1 cup of the enchilada sauce over base of dish. Divide bean filling mixture evenly among tortillas; roll to enclose filling. Place tortillas in dish, seam-side down, on enchilada sauce; brush tops with remaining olive oil. Spoon remaining enchilada sauce over tortillas, leaving 2cm at each end of enchiladas uncovered. Top with remaining fetta.
Bake enchiladas for 30 minutes or until golden and heated through. Top with remaining corn kernels and remaining coriander leaves; serve.
Use kidney beans instead of black beans, if preferred.