Anything wrapped in a tortilla is basically heaven. When you add enchilada sauce, words can't even describe how excited I get. I have a friend who makes the best enchiladas, but the traditional way, with cheese. These have no cheese or even a cheese like sauce. So I guess they're more like glorified wraps that were smothered in enchilada sauce and then baked, but "Black Bean and Zucchini Enchiladas" is a much shorter title.
Zucchini is one of the most versatile vegetables. It goes well in tex-mex style foods, in Italian dishes like pasta, it can BE pasta.. It's just great. It also holds moisture, so it makes these enchiladas just the right amount of juicy. I chose to chop my zucchini the first time I cooked them to make the wraps a bit bulkier, but in hindsight, grating them would be the better option. This is what I would suggest doing when you try this recipe.
Black beans, of course, are the main protein in this dish and also add some heartiness. Pinto had been up for consideration, but I am ultimately glad that I chose black beans. They pair well with the zucchini and, well, what would Tex-Mex be without black beans? To balance the flavors, I also chose to add corn and a whole bunch of cilantro for some light, fresh flavors. These may not be your typical, full of cheese enchiladas, but I don't think you'll mind. Instead of heavy, you get the perfect blend of hearty and fresh.
Black Bean and Zucchini Enchiladas
My name is Ellen Jane and I spend my free time doing vegan experiments in my kitchen so you don't have to. Take a look around.