Corn and Zucchini Enchiladas

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.

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.

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 ½ cup of the salsa verde and ½ cup of the shredded cheese.

Spread about ½ cup of the salsa verde onto the bottom of the greased baking dish.

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.

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 ¼ 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.

Pour remaining salsa verde over the top of the filled enchiladas and then sprinkle with remaining shredded cheese.

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.