Garden Veggie Enchiladas A Fiesta on Your Plate

Ingredients

• 2 tablespoons (30 ml) olive oil
• 1 medium yellow onion, chopped (approx. 1 cup)
• 2 cloves garlic, minced
• 2 tablespoons (30 ml) chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (28 ounce/794g) can crushed tomatoes
• 1 cup (240 ml) vegetable broth
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 tablespoon (15 ml) olive oil
• 1 medium red bell pepper, chopped (approx. 1 cup)
• 1 medium zucchini, chopped (approx. 1 cup)
• 1 medium yellow squash, chopped (approx. 1 cup)
• 1 (15 ounce/425g) can black beans, rinsed and drained
• 1 (15 ounce/425g) can corn, drained (or 1 cup frozen corn)
• 1 cup (100g) chopped spinach
• 1/2 cup (50g) shredded Monterey Jack cheese, plus more for topping
• 2 ripe avocados
• 1/2 cup (120ml) sour cream (or Greek yogurt for a tangier flavour)
• 1/4 cup (60ml) lime juice (from about 2 limes)
• 1/4 cup (60ml) chopped cilantro
• 1 clove garlic, minced
• 2 tablespoons (30ml) water, or more to adjust consistency
• 12 corn tortillas (6-inch/15cm diameter)
• 2 cups (200g) shredded Monterey Jack or Mexican blend cheese, for topping