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Corn And Zucchini Enchiladas - Two Peas & Their Pod

Ingredients

• 1 tablespoon olive oil
• ½ yellow onion, chopped
• 1 small zucchini, diced
• 1 cup corn, fresh or frozen
• 2 cloves garlic, minced
• 4 oz green chilies
• 15 ounces black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• ¼ cup chopped cilantro
• Kosher salt and black pepper, to taste
• 16 oz salsa verde, divided
• 2 cups shredded Monterey Jack cheese, divided
• 12 corn tortillas
• Garnish: Fresh cilantro, avocado, radish slices, queso fresco

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