# 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 (190°C) and allow to preheat.
02 - Heat olive oil in a large skillet over medium flame. Sauté diced red onion and red bell pepper for 3 minutes until slightly softened. Stir in diced zucchini, corn kernels, and chopped mushrooms; continue to cook for 5–6 minutes, stirring regularly, until vegetables are tender. Add minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper; cook for 1 minute to develop aroma.
03 - Remove pan from heat. Stir in black beans and chopped cilantro. Let mixture cool slightly, then fold in 1 cup of the shredded cheese until evenly distributed.
04 - In a medium saucepan, combine tomato sauce, tomato paste, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Bring to a gentle simmer over medium heat, stirring occasionally, and cook for 5–7 minutes. Adjust seasonings as needed.
05 - Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch ovenproof dish to create an even layer.
06 - Spoon approximately 1/2 cup vegetable mixture into each tortilla. Roll tightly and position seam-side down in the prepared baking dish.
07 - Pour remaining enchilada sauce evenly over the arranged tortillas and sprinkle with the reserved shredded cheese.
08 - Cover baking dish with foil and bake for 20 minutes. Remove foil and continue baking an additional 8–10 minutes until cheese is melted and golden.
09 - Remove from oven and allow to cool for 5 minutes. Garnish with optional toppings such as avocado slices, cilantro, sour cream or yogurt, jalapeño slices, or lime wedges before serving.
