Brown ground beef. Add onion, bell pepper and zucchini and sauté 3-5 minutes. Add black beans, cumin, salt, lime juice and Not’Cho Sauce, stir to combine and
heat. Spread bottom of 9×13 baking dish with a thin layer of enchilada sauce. Pour remaining sauce into a pie pan. Dip tortillas, one at a time, briefly into sauce and place in baking dish. Spoon filling in a line down the middle of the tortilla, roll up and place seam side down at end of dish. Repeat with remaining tortillas, placing enchiladas next to each other. Pour remaining sauce over top and bake at 350°F for 20 minutes. Serve with lime wedges.