Zucchini, black bean and corn enchiladas

Ingredients

• 3 large zucchini (450g)
• 1/3 cup (80ml) olive oil
• 2 trimmed corn cobs (500g)
• 8 x 20cm white corn tortillas
• 400 grams canned black beans, drained, rinsed
• 1/2 cup fresh coriander (cilantro) leaves
• 100 grams fetta
• 1/4 cup fresh oregano leaves
• 1 tablespoon fresh oregano, extra
• Enchilada sauce
• 800 grams canned crushed tomatoes
• 1 1/2 cup (375ml) vegetable stock
• 2 tablespoons olive oil
• 2 tablespoons coarsely chopped fresh oregano
• 2 tablespoons apple cider vinegar
• 1 medium brown onion (150g), chopped coarsely
• 1 clove garlic, chopped
• 1 tablespoon chopped pickled jalapenos
• 1 teaspoon ground cumin
• 1 teaspoon caster (superfine) sugar
• 1/4 teaspoon ground chilli powder