Preheat oven to 180C/350F.
Place Enchilada Sauce ingredients in a blender and whizz until onion is whizzed in and no longer visible.

Heat oil in a large non stick pan. Add garlic and onion and cook for 1 minute. Add capsicum and cook for 1 minute. Now add courgette and aubergine and cook for further 4 minutes until charred. Add black beans and corn and mix well. Remove from heat.

Of a casserole dish. Place 1 tortilla in the middle
Top with half the Filling. Drizzle over 1 cup Sauce and 3/4 cup grated cheese.
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 and scatter over remaining cheese.

Garnish with jalapeño and tomatoes and bake for 25 minutes or until cheese is bubbling and golden. Let it stand for 5 minutes, then garnish with fresh coriander and serve.