Cookbook

grapeseed oil
1 large sweet onion
½ teaspoon dried oregano
1 chipotle in adobo sauce, minced
1 ½ cups cooked black beans
1 zucchini, chopped in very small cubes
1 teaspoon concentrated vegetable bouillon or sea salt

10–12 corn tortillas
grapeseed oil

1–2 cups red enchilada sauce 
1 jalapeño, seeds removed and finely chopped
125g Monterey Jack or sharp cheddar, grated
green onions, chopped (optional)

1. Sauté onion, oregano, and chili until soft.  Add zucchini, then add beans and cook until done. Set aside.
2. Coat 7½" by 12" baking dish with enchilada sauce.
3. Preheat oven to 375° F.
4. Heat oil in large, flat iron skillet over medium or medium-high heat.
5. For each tortilla:
   
   1. Soften in hot oil 15 seconds (or so) per side — use tongs to handle!
   2. Remove tortilla and place bean mixture in centre
   3. Add spoonful of enchilada sauce
   4. Add minced jalapeño
   5. Roll up and place seam down in prepared baking dish
6. When finished, pour remaining enchilada sauce over all, being sure to cover evenly and fully. Top with grated cheese and optional green onions. 
7.  Bake in 375° F. oven for 20 minutes.

 Serve with cold, local Kölsch beer and sour cream.