To make Salsa verde: 

• Preheat the oven to 220°C. Add chopped tomatoes, onion, jalapenos, and garlic on a baking tray. Drizzle with olive oil and roast for 15 minutes.
• Cool the tray and transfer it to a blender. Add cilantro, lemon juice, salt, and pepper. Blend until smooth and add seasoning if required. 

Prepare the filling: 

• In a bowl, combine black beans, sauteed zucchini, and spinach. Add Greek yoghurt, cumin, paprika, salt, pepper and mix well. 

Assemble the Enchiladas:

• Heat the oven to 190°C. In a baking dish, spray some olive oil and spread ½ cup of salsa verde on the bottom of the dish. 
• Toast the corn tortilla. Scoop 2-3 tbsp of the vegetable mixture and spread onto each tortilla. Roll it tightly and place seam-side down in the baking dish. 
• Pour the remaining salsa verde over the enchiladas and spread evenly. Sprinkle the shredded mozzarella cheese on the top. 
• Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted. 
• Let the enchiladas cool for 5 minutes, and you can garnish them with avocado (option) or cilantro.