# 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 - Kosher salt and freshly ground black pepper, to taste
→ Filling & Assembly
12 - 1 can (15 ounces) 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 - Kosher salt and freshly ground 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 - Set oven to 375°F (190°C) and allow to reach temperature.
02 - Heat olive oil in a large skillet over medium heat. Sauté red onion and bell pepper for 3 minutes until starting to soften. Add diced zucchini, corn, and mushrooms, stirring frequently for 5 to 6 minutes, until vegetables are tender. Incorporate garlic, cumin, paprika, chili powder, salt, and pepper; cook for 1 minute until fragrant.
03 - Remove skillet from heat. Stir in black beans and chopped fresh cilantro. Let mixture cool slightly, then mix in 1 cup of the shredded cheese.
04 - Combine tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper in a medium saucepan. Simmer over medium heat for 5 to 7 minutes, stirring occasionally, until sauce is slightly thickened and flavors meld. Adjust seasoning to taste.
05 - Spread 1/2 cup enchilada sauce over the bottom of a 9x13-inch baking dish.
06 - Fill each tortilla with about 1/2 cup of vegetable-black bean mixture. Roll tightly and arrange seam-side down in the prepared baking dish.
07 - Pour remaining enchilada sauce evenly over rolled tortillas and sprinkle with remaining cheese.
08 - Cover baking dish loosely with foil and bake for 20 minutes. Remove foil and continue baking for 8 to 10 minutes, until cheese is golden and bubbly.
09 - Allow to cool for 5 minutes before serving. Garnish with avocado slices, fresh cilantro, sour cream or Greek yogurt, sliced jalapeños, and lime wedges, as desired.
