# 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 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
27 - Sour cream or Greek yogurt
28 - Sliced jalapeños
29 - Lime wedges
# Directions:
01 - Set oven temperature to 375°F. Allow it to fully preheat before proceeding.
02 - In a large skillet over medium heat, warm olive oil. Add diced red onion and red bell pepper; sauté for 3 minutes. Stir in zucchini, corn, and mushrooms and cook for 5 to 6 minutes, stirring often, until vegetables are tender. Incorporate minced garlic, cumin, smoked paprika, chili powder, salt, and pepper; sauté for 1 minute until aromatic.
03 - Remove skillet from heat. Add black beans and chopped cilantro; mix gently. Let mixture cool slightly, then stir in 1 cup of shredded cheese until combined.
04 - Combine tomato sauce, tomato paste, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally. Cook for 5 to 7 minutes, then adjust seasoning to taste.
05 - Pour 1/2 cup of enchilada sauce into the base of a 9x13-inch baking dish, spreading evenly to coat the bottom.
06 - Spoon approximately 1/2 cup vegetable filling onto each tortilla. Tightly roll each one and carefully place seam-side down into the prepared baking dish.
07 - Pour the remaining enchilada sauce over the rolled tortillas, ensuring full coverage. Sprinkle the remaining 1 cup shredded cheese over the top.
08 - Cover the dish with foil and bake for 20 minutes. Remove foil and continue baking for 8 to 10 minutes, or until the cheese achieves a bubbly and golden finish.
09 - Let baked enchiladas cool for 5 minutes before serving. Garnish with sliced avocado, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, and lime wedges as desired.
