Delicious Veggie Enchiladas

• 2 tablespoons olive oil
• 1 onion diced
• 4 garlic cloves, rough chopped
• 1 red bell pepper diced
• 1 zucchini roughly chopped
• 1/2 teaspoon salt
• 1 ear of corn, kernels cut off (about 1 cup)
• 1  teaspoon cumin
• 1 teaspoon coriander
• 12 ounces refried black beans
• 1/4 cup chopped cilantro (fresh from our garden)
• 2 cups enchilada sauce (we bought from Traders Joe's)
• 6 x 8-inch whole-wheat or corn tortillas(we used whole wheat)
• 2 cups grated cheese - Mexican blend, pepper jack, cheddar. 
• Eat with sour cream and avocadoes/guacamole. (We love both)
• Feel free to add other vegetables you may like. 

1. Preheat your oven to 400 degrees F
2. Make the filling
1. Heat the oil in a large skillet over medium-high heat
2. When the oil is hot, add the onion and stir until fragrant, around 2-3 minutes
3.  Lower heat to medium add bell pepper, zucchini, garlic, and salt. 
4. Sautee until the peppers are tender, around 7-9 minutes
5. Add the corn, cumin, and coriander, and sautee for 3 more minutes
6. Remove the pan from the heat, add the beans, salt to taste, and half of the cilantro.
3. Grease a 9x13 baking dish. Pour 1/2 cup of the enchilada sauce into the dish and spread it around so the bottom of the dish is nicely coated.
4. Make the Enchilada 
1. Place 1/2 cup filling down the center of the tortilla, in a vertical line. 
2. Add 2-3 tablespoons grated cheese on top
3. Wrap up the enchilada tightly
4. Repeat with the rest of the tortillas
5. Pack the Enchiladas side-by-side in the baking dish. Pour the rest of the enchilada sauce over the enchiladas, leaving the ends of the enchiladas dry if you want them crispy. Sprinkle the remaining cheese.
6. Bake for 15-20 minutes and let it cool before enjoying it.
7. Eat with sour cream and guacamole!!