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1
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.
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2
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.
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3
While the corn is cooking you can give the zucchini a quick saute. So warm a pan over medium heat, add a drizzle of olive oil and the zucchini. Season lightly with salt and pepper.
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4
Once lightly golden, shut the heat and stir in the black beans.
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5
Once the corn is cool enough to handle cut the kernels off the cob and stir into the rest of the veggies.
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6
Season with salt and pepper to taste.
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7
Lets make that enchilada sauce! Heat a saucepan over medium heat. Add a drizzle of olive oil, the red onion, garlic, jalapeno and green chilies. Cook for about 5-8 minutes until slightly softened.
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8
Stir in the oregano, cumin, chili powder and salt. Cook an additional few minutes to wake up the spices.
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9
Stir in the tomato paste, water and vegetable broth. Simmer for 15 minutes.
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10
Using an immersion blender, blend the sauce carefully until smooth. Simmer another 15 minutes.
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11
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.
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12
Get two large baking dishes ready. Pour just enough of the sauce to coat the bottom.
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13
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.
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14
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.
