0 If you’re using dried black beans, place them in a large pot and add enough water to cover. Set the pot aside to soak for at least 8 hours or up to overnight.
1 Once the beans are done soaking, drain and rinse them. Then, return them to the pot, add fresh water to cover, and drop in the onion, garlic, bay leaf, and salt. Bring the beans to a low boil over medium heat, then cover and cook, stirring occasionally, for 1 to 1 ½ hours, until the beans are tender. Remove from the heat and discard the onion, garlic, and bay leaf.
2 Preheat the oven to 375°F.
3 In a large bowl, stir together the beans and enchilada sauce.
4 Place the halved zucchini cut side up in a large baking dish. Spoon the beans into the zucchini boats, and sprinkle the tops with the cheese.
5 Bake the zucchini boats for 30 minutes, or until the tops are bubbling and starting to brown and the zucchini is cooked through.
6 In a small bowl, whisk together the sour cream, cumin, and lime juice.
7 Drizzle the sour cream mixture over the zucchini boats, and garnish with the sliced avocado and chopped cilantro. Then serve and enjoy!
