# What You'll Need:
→ 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 and 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 pepper, to taste
→ Optional Toppings
25 - Sliced avocado
26 - Fresh cilantro
27 - Sour cream or Greek yogurt
28 - Sliced jalapeños
29 - Lime wedges
# Step-by-Step:
01 - Set the oven temperature to 375°F (190°C) and allow it to fully heat.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper and sauté for 3 minutes. Incorporate diced zucchini, corn, and mushrooms and cook for 5 to 6 minutes, stirring frequently until softened. Add minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper and cook for an additional minute.
03 - Remove skillet from heat. Stir in drained black beans and chopped cilantro. Allow the mixture to cool slightly, then fold in 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 pepper. Bring to a simmer over medium heat, stirring occasionally. Simmer for 5 to 7 minutes and adjust seasoning as needed.
05 - Spread 1/2 cup of the enchilada sauce evenly over the bottom of a 9x13 inch baking dish.
06 - Place approximately 1/2 cup of the vegetable and bean filling onto each tortilla. Roll tightly and arrange them seam-side down in the baking dish.
07 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
08 - Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking for 8 to 10 minutes, or until the cheese is bubbly and lightly browned.
09 - Allow the baked enchiladas to cool for 5 minutes before serving. Garnish with optional toppings such as sliced avocado, fresh cilantro, sour cream, jalapeños, or lime wedges as desired.
