Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup)
  • 1 red bell pepper, seeded and chopped (approx. 1 cup)
  • 1 yellow bell pepper, seeded and chopped (approx. 1 cup)
  • 1 zucchini, chopped (approx. 1 cup)
  • 1 (15-ounce) can black beans, rinsed and drained (approx. 425g)
  • 1 (15-ounce) can corn, drained (approx. 425g)
  • 1 teaspoon chili powder (5 ml)
  • 1/2 teaspoon cumin (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons all-purpose flour (30 ml)
  • 2 tablespoons chili powder (30 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra heat) (1.25 ml)
  • 1 (15-ounce) can tomato sauce (approx. 425g)
  • 1 cup vegetable broth (240 ml)
  • Salt and black pepper to taste
  • 12 corn tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese (or your favorite cheese) (approx. 200g)
  • Optional toppings: sour cream, chopped cilantro, sliced avocado

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chopped vegetables, black beans, and corn with olive oil and spices. Spread on baking sheet and roast until tender and slightly caramelized, about 20-25 minutes.
  2. Heat olive oil in a large skillet over medium heat. Whisk in flour and cook for 1 minute to create a roux. Add chili powder, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly.
  3. Gradually whisk in tomato sauce and vegetable broth. Bring to a simmer, reduce heat, and cook for 10-15 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
  4. Preheat oven to 350°F (175°C). Spread a thin layer of enchilada sauce in the bottom of the baking dish.
  5. Warm the tortillas slightly (microwave for 30 seconds or heat in a dry skillet). Spoon a generous amount of the roasted vegetable mixture into each tortilla, roll up tightly, and place seam-side down in the prepared baking dish.
  6. Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle with shredded cheese.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
  8. Let cool slightly before serving. Garnish with optional toppings like sour cream, chopped cilantro, and sliced avocado.