# 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 garlic cloves, minced
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon chili powder
11 - Salt and freshly ground black pepper, to taste
→ Filling & Assembly
12 - 1 can (15 oz) 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 leaves
27 - Sour cream or Greek yogurt
28 - Sliced jalapeños
29 - Lime wedges
# Directions:
01 - Preheat oven to 375°F (190°C) and position the rack in the center.
02 - Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper for 3 minutes, then add zucchini, corn, and mushrooms. Cook for 5–6 minutes, stirring often, until vegetables are softened. Add garlic, cumin, smoked paprika, chili powder, salt, and pepper. Sauté an additional minute until fragrant.
03 - Remove skillet from heat. Stir in black beans and chopped cilantro. Allow to cool slightly, then mix in 1 cup of the shredded cheese.
04 - In a medium saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, and smoked paprika. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 5–7 minutes and adjust seasoning with salt and pepper to taste.
05 - Spread 1/2 cup enchilada sauce across the bottom of a 9x13-inch baking dish. Spoon about 1/2 cup of vegetable filling into each tortilla, roll up tightly, and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce evenly over the filled tortillas. Sprinkle with the remaining cheese.
07 - Cover dish with foil and bake for 20 minutes. Remove foil and continue baking for 8–10 minutes, or until cheese is bubbling and lightly golden.
08 - Allow to cool for 5 minutes before serving. Garnish with avocado, fresh cilantro, sour cream or yogurt, sliced jalapeños, and lime wedges as desired.
