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Step 1
Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Step 2
In a large skillet, heat the olive oil over medium high heat. Add the onion and zucchini and cook until tender, about 5 minutes, stirring occasionally. Add the corn and garlic and cook for 2 more minutes.
Step 3
Stir in the green chiles, black beans, cumin, smoked paprika, chili powder, cilantro, salt, and pepper. Transfer the mixture to a large bowl and stir in 1/2 cup of the salsa verde and 1/2 cup of the shredded cheese.
Step 4
Spread about 1/2 cup of the salsa verde onto the bottom of the greased baking dish.
Step 5
Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil.
Step 6
Pour about 1 cup of the salsa verde into a pie plate. Take a tortilla and dip it into the salsa verde, coating both sides. Transfer to a plate or cutting board and add about 1/4 cup of the filling into the center. Carefully roll it up tightly and place seam side down in baking dish. Repeat until the filling is gone.
Step 7
Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.
Step 8
Bake for about 25 to 30 minutes or until cheese is melted and enchiladas are bubbly. Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, avocado, radish slices, and queso fresco, if desired. Serve warm.