Veggie Enchiladas: Creamy Chipotle Heaven!

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
• freshly ground black pepper
• 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