Baked Black Bean and Zucchini Enchiladas

Preheat your oven to 375°F (190°C).

Wash and dice 2 medium zucchini into 1/2-inch cubes. Peel and finely dice 1 small yellow onion. Peel and mince 2 cloves of garlic. Finely chop 1/4 bunch of fresh coriander.

Using a hand grater, shred 6 oz of block cheddar cheese and set aside in a bowl.

Open 15 oz of canned black beans, transfer them to a colander, and rinse thoroughly under cold running water, then drain completely.

Heat 1 tbsp of olive oil in a cast-iron skillet over medium heat. Add the diced onion and diced zucchini, and sauté for 5 to 6 minutes until the vegetables begin to soften.

Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp salt to the skillet. Cook, stirring constantly, for 1 minute until fragrant.

Stir the rinsed black beans and 1/4 cup of the taco sauce into the skillet. Cook for 2 minutes to allow the flavors to meld, then remove the skillet from the heat.

Wrap 8 corn tortillas in a damp paper towel and microwave for 45 seconds until soft and pliable.

Pour 1/2 cup of the remaining taco sauce into the bottom of an 8x11-inch baking dish, spreading it evenly.

Assemble the enchiladas: Spoon about 1/3 cup of the zucchini and black bean mixture down the center of one warmed tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining 7 tortillas.

Pour the remaining taco sauce evenly over the top of the rolled tortillas, ensuring the edges are coated so they do not dry out.

Sprinkle the 6 oz of freshly grated cheddar cheese evenly over the top of the enchiladas.

Bake uncovered at 375°F for 20 minutes, until the sauce is bubbly at the edges and the cheese is completely melted and golden brown.

Remove from the oven, let rest for 5 minutes, and garnish with the chopped fresh coriander before serving.