Preheat the oven to 200°C/180°C fan. Peel and slice the onion. Peel and mince the garlic. Slice the red bell peppers. Halve the zucchini lengthwise, then slice it. Rinse and drain the black beans.

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the onion and bell pepper and cook for 5-6 min or until softened. Once softened, add the garlic and zucchini and fry for 2 min further.

Add the fajita seasoning and cook for 1 min. Add the drained beans, sweet corn kernels, tomato paste and measured water. Simmer for 4-5 min. Fold in half of the sour cream and season with salt and pepper.

Divide the filling among the tortillas. Turn the sides of the tortillas in on the filling. Tightly roll the tortillas from the bottom upwards. Transfer them to an ovenproof dish, seam-side down.

Spoon the tomato salsa over the enchiladas. Sprinkle with the grated cheddar and mozzarella cheese. Bake in the oven for 15 min until browned and crispy on top.

Serve the enchiladas with the remaining sour cream.