# 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 - 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
# Preparation steps:
01 - Set the oven to 375°F (190°C) to prepare for baking.
02 - Warm 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; stir frequently and cook for 5 to 6 minutes until vegetables soften. Add garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper; cook for 1 additional minute.
03 - Remove skillet from heat. Stir in drained black beans and chopped cilantro. Allow the mixture to cool slightly, then fold in 1 cup of shredded cheese.
04 - In a medium saucepan, mix tomato sauce, tomato paste, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, then adjust seasoning as needed.
05 - Spread ½ cup of the enchilada sauce evenly across the bottom of a 9x13-inch baking dish. Place approximately ½ cup of vegetable filling in each tortilla, roll tightly, and arrange seam-side down in the dish.
06 - Pour the remaining enchilada sauce evenly over the arranged tortillas. Sprinkle the remaining shredded cheese on top.
07 - Cover the baking dish with foil and bake for 20 minutes.
08 - Remove the foil and continue baking for an additional 8 to 10 minutes or until the cheese is melted, bubbly, and lightly golden.
09 - Let the 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.
