Grilled Corn, Zucchini & Black Bean Enchiladas

Ingredients

4 ears of corn, husks on

3 small zucchini, small dice

2 cans black beans, rinsed and drained

small red onion, rough chop

6 garlic cloves, rough chop

1 jalapeño, seeds removed, rough chop

1 can diced green chilies

2 tsp oregano

2 tsp cumin

1 1/2 Tbsp chili powder

1 Tbsp salt

3 oz tomato paste

32 oz vegetable broth

1 1/2 cups water

shredded cheddar

olive oil

Corn tortillas

Preparation

Start with the corn. Heat up your grill to a medium flame. Place the corn, husks on, right onto the grill and char on each side. This will take about 20 minutes.

Remove the corn from the grill and place into a large baking dish, cover with plastic wrap and allow to steam for 10-15 minutes.

While the corn is cooking you can give the zucchini a quick sauté. So warm a pan over medium heat, add a drizzle of olive oil and the zucchini. Season lightly with salt and pepper.

Once lightly golden, shut the heat and stir in the black beans.

Once the corn is cool enough to handle cut the kernels off the cob and stir into the rest of the veggies.

Season with salt and pepper to taste.

Lets make that enchilada sauce! Heat a saucepan over medium heat. Add a drizzle of olive oil, the red onion, garlic, jalapeño and green chilies. Cook for about 5-8 minutes until slightly softened.

Stir in the oregano, cumin, chili powder and salt. Cook an additional few minutes to wake up the spices.

Stir in the tomato paste, water and vegetable broth. Simmer for 15 minutes.

Using an immersion blender, blend the sauce carefully until smooth. Simmer another 15 minutes.

Now we can finally assemble! Corn tortillas are fragile, heres how to make them more pliable: warm the tortillas on each side on a flat griddle of pan. Place onto a dish and wrap in plastic to keep warm.

Get two large baking dishes ready. Pour just enough of the sauce to coat the bottom.

Add a spoonful of the filling to a tortilla and roll up. Place seam side down into the baking dish. Repeat with the remaining filling.

Top the enchiladas with more sauce {you can use it all or save some to serve on the side so people can add more only if they like}. Top with some shredded cheddar and pop into a 375 degree oven. Bake for 30 minutes.

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About

These Grilled Corn, Zucchini & Black Bean Enchiladas are absolutely wonderful! They are incredibly flavorful and filling and of course full of good for you veggies and lean protein of the beans. The homemade enchilada sauce is really what brings the flavor and makes this dish a bit addictive!

There are several steps to making enchiladas but each step really is easy. The filling is simple! I grilled off ears of corn in their husks then cut the just slightly charred kernels off the cob. The corn is tossed together with sautéed zucchini, black beans and a little salt and pepper. Wrapped in corn tortillas, topped with this fantastic homemade enchilada sauce and some shredded cheddar. The sauce is made from red onion, fresh garlic, jalapeño, green chilies, tomato paste, a few seasonings and vegetable broth.