These Zucchini Enchiladas are stuffed with Mexican corn salad (elote) and black beans, then covered in a creamy salsa verde and baked to perfection. Topped with pico de gallo, this summer rendition of enchiladas takes your zucchini bounty to the next level.
Prep all ingredients. Place jalapeño, green onions, cilantro and lime juice in a large mixing bowl.
Heat 1 Tbs avocado oil in a large sauté pan with lid. Add 1/2 of the corn + sprinkle with 1/4 tsp salt.
COVER + let it brown without stirring. You'll hear it start to pop and smell like popcorn when it's getting brown.
Add charred corn to bowl with the jalapeño and set aside. Repeat with second half of corn.
After all the corn is charred, add 1 tsp oil, garlic and chili powder to the pan. Stir until fragrant, about 30 sec. Add to bowl with corn mixture and mix.
Add black beans, zucchini and mayo to the bowl. Mix and add 1/4 tsp salt if necessary. Set aside to let flavors blend while you make the sauce. (You can leave out the mayo - I add it for extra creaminess)
Heat the oil in a pan over medium heat. Add the flour and whisk for 1 minute. It will begin to thicken.
Add the vegetable broth and salsa verde; whisk until well combined. Simmer until the sauce begins to thicken. Add the cilantro, then take off the heat and set aside.
Preheat the oven to 375F.
In a 13×9 casserole dish, spread about 1 cup of the enchilada sauce on the bottom.
For each tortilla, spread a spoonful of sauce on one side. Top that with about 1/2 cup of the prepared filling. Roll each and place them seam side down in the casserole dish. Repeat with each tortilla.
Spread the remaining enchilada sauce over the top of the tortillas. Sprinkle with shredded cheese. Bake for 30 minutes until the top is bubbly and slightly golden brown.
Remove from the oven and let cool for a few minutes before serving with pico de gallo and avocado.