Green means cilantro-avocado sauce so don't fear the green because it's absolutely delicious. I've made this recipe a few times while changing up the filling but leaving this deceivingly delicious enchilada sauce as is. Did I mention it was delicious?
1 oz cup fresh cilantro
1/4 cup vegan sour cream (or yogurt)
2 cloves garlic
1/2 cup pickled jalapeños(mild or hot)
1 tsp cumin
1 tsp chili powder
1 onion, chopped
1 red bell pepper, roughly chopped
1 zucchini, roughly chopped
1 can black beans, drained and rinsed
1 cup corn kernels
1. Preheat the oven to 400°F. Add sour cream to a blender. Scoop out the avocado flesh and add it to the blender along with the cilantro (both leaves and stems), juice from the lime, garlic, half of the cumin, half of the pickled jalapeños, 3/4 cup water, and 1 tsp salt. Blend the green sauce until smooth.
2. Place a large skillet over medium-high heat with 1 Tbsp vegetable oil. Once hot, sauté onions until they begin to brown, approximately 3 to 4 minutes. Add the red pepper and zucchini; cook until tender, about 3 to 4 minutes. Stir in black beans, corn, remaining cumin, chili powder and 1 tsp salt. Continue to cook until beans and corn heated through then set aside.
3. Spread 1/4 cup of the green sauce on the bottom of an 8"x 8" baking dish. Cover the sauce with one layer of tortillas, breaking them up as necessary to fit. Top with half the enchilada filling and drizzle with 1/4 cup green sauce. Repeat with more tortillas, remaining enchilada filling, and 1/4 cup green sauce. To finish, add one more layer of tortillas and cover with remaining green sauce. Cover with foil and bake until heated through, about 25-30 minutes.
5. Remove the enchiladas from the oven and top with the remaining pickled jalapeños. Sprinkle with additional cilantro (optional) before serving.