Summer Vege Enchiladas

Method

1. Heat oven to 210C bake or 190C fan bake. Grease a large baking dish.
2. Combine black beans, half the diced onions, courgette, carrot, corn kernels, and capsicums in a large bowl.
3. Fill the middle of each tortilla with the bean and veggie mixture and roll into a log, place in the baking dish with the folded side down. Continue this process until all the tortillas are filled.
4. Pour the diced tomatoes over the rolled tortillas and spread around using the back of a spoon. Evenly scatter grated cheese and bake for 15-25 minutes until cooked through and the cheese has completely melted.
5. While the enchiladas are baking, combine diced tomatoes, avocados, remaining onion, and lemon juice and zest in a bowl. Mix, test taste and add salt and pepper as desired.
6. Place baking dish at the middle of the table and serve with the tomato and avocado salsa.