# 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 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 tortillas or gluten-free 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 leaves
27 - Sour cream or plain Greek yogurt
28 - Sliced jalapeños
29 - Lime wedges
# Directions:
01 - Set oven temperature to 375°F (190°C) and allow to preheat completely.
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 chopped mushrooms to the skillet, and cook for 5–6 minutes while stirring frequently until the vegetables are softened. Integrate minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper; cook for an additional minute.
03 - Remove skillet from heat and fold in drained black beans and chopped cilantro. Allow mixture to cool slightly, then blend in 1 cup of the shredded Monterey Jack or cheddar cheese.
04 - Place tomato sauce, tomato paste, vegetable broth, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper into a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Simmer for 5–7 minutes; adjust salt and pepper as needed.
05 - Spread 1/2 cup of enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
06 - Spoon approximately 1/2 cup of the vegetable filling onto each tortilla, roll up tightly, and place seam-side down in the baking dish.
07 - Distribute the remaining enchilada sauce evenly over the filled tortillas. Sprinkle with the reserved cup of shredded cheese.
08 - Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking for 8–10 minutes, or until the cheese melts and turns golden and bubbly.
09 - Allow the enchiladas to rest for 5 minutes post-baking. Top with preferred garnishes including avocado, cilantro, sour cream or yogurt, sliced jalapeños, and lime wedges before serving.
