Heat oil in a pan over medium heat.

Saute onion and garlic for 3-4 minutes or until onion has softened.

Add in red pepper and zucchini and cook for 2 more minutes.

Add in spice mix and stir for 1 minute, then add tomato salsa, chopped tomato and 1 cup water.

Once boiling, add beans and corn, simmer for 10 minutes or until thickened.

Preheat the oven on grill.

Pour vegetable mixture into an oven dish.

Then coarsely tear up tortillas, drizzle with a little olive oil and sprinkle with cheddar cheese.

Grill for 2-3 minutes untill tortillas are lightly browned and crispy.

Top with sour cream and serve.