Step 1

Heat oil in a medium pot on medium heat and add in onion and zucchini. Sauté until the onion is translucent and the zucchini is tender, about 5-10 minutes. Add in garlic and sauté for an additional 2 minutes.

Step 2

Stir in green chiles, black beans, tomato paste, and salt. Heat until warm. Taste test - does it need more salt for your preference?

Step 3

Preheat the oven to 350°F.

Step 4

Add 1/4 cup of the enchilada sauce to the bottom of a 9x13 baking dish. Spread evenly.

Step 5

Roll the black bean filling up into the tortillas. I add about 1/3-1/2 cup of filling into each. Place the enchiladas into the dish and top with the remaining enchilada sauce. Top with cheese if desired.

Step 6

Bake for 20 minutes.

Step 7

Add on optional toppings!