Enchiladas Verde with Flour Tortillas

Ingredients

• 3 small zucchini (about 1-1/4 cup when cut up)
• 1/2 white or yellow onion (thinly sliced or chopped small)
• 1 15-ounce can corn, (drained)
• 5 - 6 cloves garlic (about 1-1/2 teaspoons)
• 2 tablespoons olive oil
• 4 cups baby kale (or a 4-ounce container, chopped)
• 1 15-ounce can black beans (drained and rinsed)
• 1 cup salsa verde (two 7-ounce cans store bought, or see recipe link, above)
• salt
• pepper
• 8 - 10 8-inch flour tortillas
• 1 avocado
• 1 handful cilantro
• 2 - 3 green onions
• pickled or fresh jalapenos