Mexican enchiladas for $10

1. Preheat oven to moderate, 180°C. Lightly grease a large, shallow baking dish.
   
   
2. Heat oil in a medium saucepan on high. Saute onion 2-3 minutes, until tender. Add zucchini, taco spice mix and chilli. Cook, stirring, a further 1-2 minutes.
   
   
3. Stir tomatoes, beans and corn through. Bring to boil. Reduce heat to low. Simmer 3-4 minutes, until thickened slightly.
   
   
4. Spoon 1/3 cup tomato mixture down centre of each tortilla. Roll up to enclose. Arrange in single layer in dish. Spoon remaining mixture over tortillas. Sprinkle with cheese.
   
   
5. Bake 15-20 minutes, until cheese melts and filling is hot. Serve with mixed salad.

• If liked and your budget permits, add 250g chicken or beef mince to the filling – brown it in step 2 with the onions then continue as directed.