Fiesta Veggie Enchiladas Recipe My Rainbow Veggie Delight

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 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)
• 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