2 long fresh red chillies, deseeded, finely chopped
1/2 cup chopped fresh coriander
8 (25g each) mini tortillas, warmed
250ml (1 cup) tomato passata
60g (1/4 cup) fresh ricotta
1 1/2 tablespoon fresh lime juice
How to make it
Preheat the oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the pumpkin and zucchini on the prepared tray and spray lightly with olive oil. Bake for 25 minutes or until golden and tender.
Combine the roasted vegetables, black beans, tomato, green shallot, half the chilli and 2 tbs coriander in a bowl. Season.
Lightly spray a shallow baking dish with olive oil. Place 1 tortilla on a clean work surface. Top with one-eighth of the bean mixture and roll to enclose filling. Place, seam side down, in the prepared dish. Repeat with the remaining tortillas and bean mixture.
Top the tortillas with passata and sprinkle with ricotta. Bake for 20 minutes or until golden and warmed through.
Combine remaining chilli and coriander in a bowl. Stir in the lime juice to make a salsa. Serve tortillas topped with coriander salsa.