Ingredients:

  • 3 medium (1 lb / 450g) zucchini, diced into small cubes
  • 1 ½ cups (225g) frozen or fresh corn kernels
  • 1 cup (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 2 tbsp (30ml) olive oil
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 10 (6-inch) corn tortillas
  • 2 cups (480ml) red enchilada sauce
  • 2 cups (225g) shredded Monterey Jack or Chihuahua cheese
  • ¼ cup (60ml) water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the onion and sauté for 3-4 minutes until translucent.
  3. Toss in the diced zucchini. Cook undisturbed for 2 minutes to develop a golden-brown sear, then stir and cook for another 4 minutes.
  4. Stir in the corn, black beans, garlic, cumin, paprika, salt, and pepper.
  5. Cook for 3 more minutes until the corn is tender-crisp and the aroma is nutty and fragrant. Remove from heat.
  6. Preheat your oven to 350°F (175°C).
  7. Pour ½ cup (120ml) of enchilada sauce into the bottom of the 9x13 baking dish and spread evenly.
  8. Lightly dip each tortilla into warm water or microwave them wrapped in a damp paper towel for 30 seconds until pliable.
  9. Place a generous scoop of the zucchini-corn mixture and a pinch of cheese in the center of each tortilla.
  10. Roll tightly and place seam-side down in the baking dish.
  11. Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.
  12. Sprinkle the remaining shredded cheese across the surface.
  13. Bake for 20-25 minutes until the cheese is bubbly and browned.