Black Beach Echiladas

Ingredients

Smoky Black Beans
1 (15-ounce) can black beans
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup water
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt

Enchiladas
1 1/2 tablespoons olive oil
1/2 cup chopped red onion
1 1/2 cups chopped zucchini
1/2 cup fresh or frozen corn kernels
1 batch Smoky Black Beans (see above)
10 taco-sized white corn tortillas
2 cups salsa verde
1 batch roasted red pepper cashew cream
1/2 cup chopped fresh cilantro
1/4 cup roasted pepitas
Instructions

Smoky Black Beans
Place all of the ingredients into a medium saucepan (including
the liquid from the beans) and simmer on low heat for 5-8
minutes, until warmed through. Drain the beans (don't rinse them
though!) and set aside.

Enchiladas
Heat the olive oil in a large, heavy-bottomed skillet over
medium-high heat. Sauté the onion for about 2 minutes, until
slightly softened. Add the zucchini and corn to the skillet and
continue to cook for an additional 5 minutes until the veggies
are easily pierced with a fork. Add the drained black beans to
the skillet, stir to combine, and remove from the heat. Allow
the black bean mixture to cool slightly before trying to roll
the enchiladas.

Preheat the oven to 375°F and generously grease the bottom of a
baking dish with olive oil. (I used 2 small baking dishes, but a
9 x 9 sized baking dish should work fine.) Pour a 1/2 cup of
salsa verde into the bottom of the baking dish and spread it
around to coat the entire bottom of the dish and set aside.

Divide the black bean and veggie mixture into each tortilla
(about 1/4 cup of filling for each enchilada) and place seam
side down in the baking dish. Continue with the rest of the
filling until all of the tortillas are rolled and lined up
snuggly in the pan. Top with the remaining 1 1/2 cups of salsa
verde, making sure to cover all of the enchiladas. Bake for
20-25 minutes, until warmed through. Remove from the oven and
allow the enchiladas to cool on the counter for 10 minutes.

Pour the cashew cream liberally over the top of the enchiladas
until they are completely smothered, then garnish with the
cilantro and toasted pepitas before serving.