Heat oil in a 22cm deep frying pan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until softened. Add the capsicum and zucchini and cook, stirring, for 3 minutes.
Add the spice mix and cook, stirring, for 1 minute. Stir in the salsa, canned tomato and 1 cup (250ml) water and bring to the boil. Add the beans and corn. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until thickened slightly
Preheat grill on high. Coarsely tear tortillas into pieces and arrange over bean mixture. Lightly spray with oil. Sprinkle with cheese. Cook under grill for 2-3 minutes or until tortillas are crisp and golden. Dollop small spoonfuls of the sour cream over tortillas. Serve enchiladas sprinkled with coriander.
Make sure you use a frying pan with a heatproof handle or wrap the handle in foil before placing under the grill.