Vegetarian Black Bean Enchiladas for Cinco de Mayo and Beyond

Ingredients

• 1 tablespoon of olive oil
• 1/2 medium red onion, diced
• 1 jalapeño, seeded and minced
• 2 cups of strained, diced tomatoes
• 1/4 cup of chopped cilantro
• 1/2 teaspoon of kosher salt
• 2 tablespoons of freshly-squeezed lime juice
• 1/2 teaspoon of chipotle powder
• 1/2 cup of cooked black beans (or drained canned ones)
• 1 1/2 cups of roasted vegetables (recipe below)
• 4 ounces of Monterey Jack cheese (or shredded queso fresco)
• 8 corn tortillas
• 1 cup of diced zucchini
• 1/2 cup of diced red pepper
• 1/4 cup of diced red onion
• 1/2 tablespoon of olive oil
• pinch of salt
• chopped cilantro, for serving