# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 1 medium zucchini, diced
05 - 1 cup corn kernels, fresh or frozen
06 - 1 cup chopped mushrooms
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - Salt and black pepper, to taste
→ Filling & Assembly
12 - 1 (15 oz) can black beans, drained and rinsed
13 - 1/2 cup fresh cilantro, chopped
14 - 2 cups shredded Monterey Jack or cheddar cheese, divided
15 - 8 medium flour or corn tortillas
→ Enchilada Sauce
16 - 2 cups tomato sauce
17 - 2 tablespoons tomato paste
18 - 1 cup vegetable broth
19 - 2 teaspoons chili powder
20 - 1 teaspoon ground cumin
21 - 1/2 teaspoon garlic powder
22 - 1/2 teaspoon onion powder
23 - 1/2 teaspoon smoked paprika
24 - Salt and black pepper, to taste
→ Optional Toppings
25 - Sliced avocado
26 - Fresh cilantro
27 - Sour cream or Greek yogurt
28 - Sliced jalapeños
29 - Lime wedges
# Directions:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Warm olive oil in a large skillet over medium heat. Add diced onion and red bell pepper; cook for 3 minutes. Incorporate zucchini, corn, and mushrooms; sauté for 5 to 6 minutes until softened, stirring frequently. Add garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper; cook for an additional minute.
03 - Remove the skillet from heat. Stir in black beans and chopped cilantro. Allow mixture to cool slightly, then incorporate 1 cup of shredded cheese.
04 - In a medium saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Bring to a simmer over medium heat, stirring occasionally, and cook for 5 to 7 minutes. Adjust seasoning as needed.
05 - Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9x13-inch baking dish. Spoon approximately 1/2 cup of the vegetable filling into each tortilla, roll tightly, and place seam-side down in the dish.
06 - Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 8 to 10 minutes until cheese is melted and golden.
07 - Allow enchiladas to cool for 5 minutes before serving. Garnish with desired optional toppings such as sliced avocado, fresh cilantro, sour cream, jalapeños, and lime wedges.
