Enchiladas with pepita sauce

The sauce is also based on a Rick Bayless recipe.

For the sauce:

Toast 1 cup pumpkin seeds.  Set aside.  In a food processor add 1/2 chopped onion, 3 garlic cloves, 2 chopped serrano peppers, 3 romaine leaves, 2 radish leaves, 12 sprigs of cilantro and the pumpkin seeds.  Process.  Add 1 1/2 cup chicken broth.  Process.  Heat 1 tbsp oil in a pan.  Add mixture.  Cook 10 minutes.  Add 2 cups of chicken broth.  Cover and simmer 20 minutes.  Process again.  (At this point I didn't like the texture.  It felt like chewing on sunflower seed shells, so..)  If you like the texture, the sauce is ready.  If not, put through a sieve.  Mix a couple of tbsp sauce and mix it with a tbsp of masa harina.  Whisk back into sauce and simmer for another 5 minutes.

For the filling:  Saute 1/2 onion, 4 garlic cloves (chopped), in 1 tbsp oil.  Add 1 diced zucchini.  Cook a couple of minutes.  Add 1 tbsp cumin.  Stir.  Add a little water.  Add 4 cups spinach and cook until wilted.  Add a couple of cups of black beans.

Put a thin layer of sauce in the bottom of a pan.  Roll filling into corn tortillas along with a little queso fresco.  Cover with sauce and a little more queso fresco.  Bake 15 minutes at 350.  Let rest 10 minutes before serving.