For the enchilada sauce
Heat the oil in a saucepan over medium heat. Add onion and garlic and sauté until translucent. Add the toasted chilies and tomatoes and let simmer for ½–1 hour. Stir in the seasonings and lime juice. Purée with a hand blender until smooth, then fold in the cilantro.
For the enchilada assembly
Sauté the chopped onion in 1 tablespoon oil. Mix in the cooked black beans, ½ cup of the enchilada sauce, and the spices.
Preheat oven to 350°F.
Brush the bottom of a casserole dish with 1 tablespoon oil. Layer 3 corn tortillas evenly and top with half of the bean mixture, a layer of sliced zucchini, a layer of enchilada sauce, and ⅓ of the shredded cheese. Repeat this process, topping with the last three tortillas and remaining shredded cheese.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Rotate the dish and continue to bake for another 15 minutes. Remove the foil and bake for another 10 minutes or until the cheese is lightly browned.
Remove the dish from the oven, slice the enchiladas into portions, and serve with Spanish Rice and Rainbow Carrots.
Spanish Rice preparation
Cook the rice according to package directions and set aside. In a medium pan, heat the oil over medium-high heat and sauté the onions and garlic until translucent. Add the carrots, celery, and minced jalapeño and continue to cook until the vegetables are soft. Add the puréed tomato, the spices, and the lime juice. Bring to a simmer, then fold in the cooked basmati rice, thoroughly mixing the sauce throughout the rice.
Rainbow Carrots preparation
Bring a small pot of salted water to a boil. Add the carrots and cook 3-5 minutes or until carrots are fork tender. Drain and toss with the sliced scallions, salt, and pepper