# 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 chopped mushrooms
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-ounce) 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
# Directions:
01 - Set the oven to 375°F to prepare for baking.
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, cooking for an additional 5 to 6 minutes until softened. Stir in garlic, cumin, smoked paprika, chili powder, salt, and black pepper; cook for 1 minute more.
03 - Remove from heat and fold in black beans and chopped cilantro. Allow mixture to cool slightly, then stir in 1 cup of shredded cheese.
04 - In a medium saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for 5 to 7 minutes to develop flavor, then adjust seasoning as needed.
05 - Coat the bottom of a 9x13-inch baking dish with 1/2 cup of the prepared enchilada sauce. Fill each tortilla with approximately 1/2 cup of the vegetable mixture, roll tightly, and arrange seam-side down in the dish.
06 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes. Remove the foil and continue baking for 8 to 10 minutes until the cheese is melted and golden brown.
07 - Allow enchiladas to cool 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.
