In a medium saucepan, combine all ingredients and simmer on low heat for 5-8 minutes. Once warmed, drain the beans and set aside.
In a skillet over medium-high heat, heat olive oil. Sauté onions for 2 minutes, then add zucchini and corn. Cook for 5 minutes. Mix in the drained black beans, stir, and remove from heat.
Preheat the oven to 375°F. Grease a baking dish (9 x 9 size or similar) and spread ½ cup of salsa verde at the bottom.
Divide the bean and veggie mixture among the tortillas, roll them, and place seam-side down in the baking dish. Top with the remaining salsa verde. Bake for 20-25 minutes. Let it cool for 10 minutes after removing from the oven.
Drizzle the enchiladas with cashew cream, garnishing with cilantro and pepitas before serving.
Special Notes and Tips:
- White corn tortillas are gluten-free, but feel free to use your preferred tortilla type.
- If tortillas are dry and tend to split, wrap them in damp paper towels and microwave for 25-35 seconds to make them pliable.
Ingredients
Directions
In a medium saucepan, combine all ingredients and simmer on low heat for 5-8 minutes. Once warmed, drain the beans and set aside.
In a skillet over medium-high heat, heat olive oil. Sauté onions for 2 minutes, then add zucchini and corn. Cook for 5 minutes. Mix in the drained black beans, stir, and remove from heat.
Preheat the oven to 375°F. Grease a baking dish (9 x 9 size or similar) and spread ½ cup of salsa verde at the bottom.
Divide the bean and veggie mixture among the tortillas, roll them, and place seam-side down in the baking dish. Top with the remaining salsa verde. Bake for 20-25 minutes. Let it cool for 10 minutes after removing from the oven.
Drizzle the enchiladas with cashew cream, garnishing with cilantro and pepitas before serving.