# Components:
→ Vegetables
01 - 1 tablespoon olive oil
02 - 1 small red onion, diced
03 - 1 red bell pepper, diced
04 - 1 zucchini, diced
05 - 1 cup corn kernels, fresh or frozen
06 - 1 cup mushrooms, chopped
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 temperature to 375°F (190°C).
02 - Heat 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. Stir in garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper; cook for an additional minute.
03 - Remove skillet from heat. Mix in drained black beans and chopped cilantro. Allow to cool slightly before stirring in 1 cup of shredded cheese.
04 - Combine tomato sauce, tomato paste, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a saucepan. Bring mixture to a simmer over medium heat, stirring occasionally. Let simmer for 5 to 7 minutes, then adjust seasoning as needed.
05 - Pour 1/2 cup of enchilada sauce evenly across the base of a 9x13-inch baking dish. Spoon about 1/2 cup of the vegetable filling into each tortilla, roll tightly, and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining shredded cheese. Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 8 to 10 minutes until the cheese is melted and golden.
07 - Allow the dish to cool for 5 minutes before serving. Garnish with desired optional toppings such as sliced avocado, fresh cilantro, sour cream or Greek yogurt, jalapeños, and lime wedges.
