Corn and Zucchini Enchiladas with black beans, green chiles, spices, salsa verde, and cheese are the perfect weeknight dinner! You are going to love these hearty vegetarian enchiladas!
Spread about 1/2 cup of the salsa verde onto the bottom of the greased baking dish.
Wrap the tortillas in damp paper towels and microwave on high for 30-seconds and then flip and heat for 30 more seconds. OR you can briefly fry the tortillas in hot oil.