Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 zucchini, diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup sour cream
  • 2 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 (6-inch) corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • Optional garnishes: chopped cilantro, diced avocado, sliced green onions

Instructions:

  1. Toss the onion, bell pepper, and zucchini with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread on a baking sheet and roast at 400°F (200°C) for 20 minutes, or until tender-crisp. Add black beans and corn during the last 5 minutes.
  2. Melt butter in a skillet over medium heat. Whisk in flour and cook for 1 minute, until lightly golden. Gradually whisk in vegetable broth until smooth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and stir in sour cream, minced chipotle peppers, adobo sauce, salt, and pepper.
  3. Briefly warm the tortillas in a dry skillet or microwave to make them more pliable.
  4. Spread a thin layer of chipotle sauce in the bottom of the baking dish. Fill each tortilla with a generous amount of the roasted vegetable mixture. Roll up tightly and place seam-down in the baking dish.
  5. Pour the remaining chipotle sauce evenly over the enchiladas. Sprinkle with shredded cheese. Bake at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
  6. Let cool for a few minutes before garnishing with chopped cilantro, diced avocado, and/or sliced green onions. Serve immediately.