# What You 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 chopped mushrooms
07 - 2 cloves garlic, minced
08 - ½ teaspoon ground cumin
09 - ½ teaspoon smoked paprika
10 - ½ teaspoon chili powder
11 - Salt and black pepper to taste
→ Filling & Assembly
12 - 1 (15 oz) can black beans, drained and rinsed
13 - ½ 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 - ½ teaspoon garlic powder
22 - ½ teaspoon onion powder
23 - ½ 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
# Directions:
01 - Set oven temperature to 375°F.
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; continue cooking 5 to 6 minutes until softened, stirring often. Stir in minced garlic, cumin, smoked paprika, chili powder, salt, and pepper; cook for 1 more minute.
03 - Remove skillet from heat. Stir black beans and chopped cilantro into vegetables. Allow to cool slightly, then mix 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 to preference.
05 - Spread ½ cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish. Spoon approximately ½ cup of vegetable and bean filling onto each tortilla, roll tightly, and place seam-side down in the dish.
06 - Pour remaining enchilada sauce uniformly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
07 - Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
08 - Remove foil and continue baking for 8 to 10 minutes until cheese is bubbly and golden.
09 - Let the enchiladas rest for 5 minutes before serving. Garnish with optional toppings as desired.
