# 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 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 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper; sauté for 3 minutes. Add zucchini, corn, and mushrooms; cook for 5-6 minutes until softened, stirring frequently. Incorporate minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper; cook an additional minute.
03 - Remove skillet from heat. Stir in drained black beans and chopped cilantro. Allow mixture to cool slightly, then blend 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 5-7 minutes and adjust seasoning as needed.
05 - Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish. Fill each tortilla with approximately 1/2 cup of vegetable mixture, roll tightly, and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over rolled tortillas. Sprinkle with remaining shredded cheese evenly.
07 - Cover dish with foil and bake for 20 minutes. Remove foil and bake for an additional 8-10 minutes, or until cheese is bubbly and golden brown.
08 - Let enchiladas rest for 5 minutes before serving. Garnish with optional toppings such as sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, and lime wedges as desired.
