Enfrijoladas wZucchini and Corn recipes

Ingredients

• 1 teaspoon olive oil
• 1 white onion, ends trimmed, peeled and halved, and divided
• 1 1/2 teaspoons ground ancho chile pepper, divided
• 1 3/4 teaspoons ground cumin, divided
• 1/2 teaspoon ground coriander
• 1 teaspoon salt,
• 3 dried guajillo or ancho chile pepper, stemmed and seeds removed
• 2 cups water
• 3 garlic cloves, peeled
• 6 ounces queso fresco or cotija, divided
• 1 (16-ounce) can refried black beans
• 8 (6-inch) corn or flour tortillas
• 1 ear of corn, kernels removed
• 1 zucchini, trimmed and diced
• 1 cup Mexican shredded cheese*
• 1 radish, thinly sliced and then cut into matchsticks, for garnish
• cilantro
• 1/2 avocado, diced, for garnish
• 1 ounce queso fresco or cotija cheese, crumbled, for garnish

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