Created by Sue Lau on July 25, 2013
Step 1: Preheat oven to 350F.
Step 2: Place zucchini, onion, garlic in a couple tablespoons olive oil in a large skillet and saute until lightly browned.
Step 3: Stir in epazote, black beans, salt, pepper, cumin, 1/2 cup chipotle sauce and half cup water and simmer until mixture thickens up; set aside.
Step 4: Place half a cup of the chipolte sauce in the bottom of a casserole dish, spreading out to cover the bottom.
Step 5: Heat about a half inch of oil in a skillet and briefly fry tortillas, a few seconds on each side, until they puff and soften.
Step 6: Do them one at a time and drain well.
Step 7: Place 1/4 cup of the filling on the tortilla and roll up.
Step 8: Place enchilada seam side down in a casserole dish.
Step 9: Repeat with remaining tortillas.
Step 10: Cover enchiladas with cheese and bake, uncovered, for 25 minutes, or until cheese is melted and lightly browned.
Step 11: Garnish with chopped jalapeno or cilantro and sliced scallions, if desired.