Flavorful Veggie Black Bean Enchiladas

Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes.

Add diced bell pepper and zucchini to the skillet. Cook for another 3-4 minutes until the vegetables are tender but still slightly crisp.

Stir in corn kernels, black beans, ground cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld. Remove the skillet from heat and set aside.

In a separate saucepan, prepare the enchilada sauce. Heat 2 tablespoons of olive oil over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until golden brown and fragrant.

Stir in the chili powder, ground cumin, garlic powder, dried oregano, and cayenne pepper (if using). Cook for another minute to toast the spices.

Gradually whisk in the vegetable broth and tomato paste until smooth. Bring the mixture to a simmer, then reduce the heat and let it cook for 5-7 minutes until the sauce thickens. Season with salt to taste.

To assemble the enchiladas, spoon a small amount of enchilada sauce onto the bottom of the prepared baking dish, spreading it evenly.

Warm the corn tortillas in the microwave for a few seconds or on a dry skillet for about 10 seconds on each side to make them more pliable.

Place a spoonful of the veggie and black bean mixture onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

Once all the enchiladas are arranged in the baking dish, pour the remaining enchilada sauce over the top, spreading it evenly to cover all the enchiladas.

Sprinkle shredded cheese over the top of the enchiladas, covering them completely.

Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown and the enchiladas are heated through.

Once done, remove the enchiladas from the oven and let them cool slightly before serving.

Garnish with chopped fresh cilantro, diced avocado, sour cream or Greek yogurt, sliced jalapeños, and lime wedges, if desired.

Serve the Veggie Black Bean Enchiladas warm and enjoy this flavorful and satisfying meal!