Once the onions start to sweat add in the bell peppers.
Cook for 1 minute.
Now add in the zucchini and sweet corn.
Add in the spices .
Cook for additional 1 minute.
Add in the cilantro. Switch off the flame.
Let the mixture cool before proceeding to filling.
Pre-heat the oven to 350 deg C / 180 deg F
Use two 9*13 pans or a big baking dish to bake the enchiladas.
Spread some enchilada sauce covering the base of the dish.
Place one tortilla in a plate. Lightly spread some enchilada sauce.
Now spoon some re fried beans in the center followed by roasted veggies and sprinkle of cheese over .
Fold the tortilla and place in the baking dish seam side down.
Repeat the process with all tortillas.
Now cover all the tortilla rolls with enchilada sauce.
Sprinkle some cheese on the top.
You may add in some more sweet corn and jalapenos on the top.
Bake loosely covered with foil for 20 minutes and additional 5 minutes uncovered.
Serve it with a dollop of sour cream , some avocados and chips.
Refer to pictorial step by step mentioned above. Use tortillas of your choice If vegan, use vegan cheese and skip sour cream . You can enjoy these enchiladas with guacamole or salsa too. You may use veggies of your choice. Homemade vegan enchilada sauce link here. You can half or increase the recipe as needed.
Easy Vegetarian Enchiladas with refried beans & vegetables https://www.carveyourcraving.com/pan-roasted-veggie-beans-enchiladas-gluten-free/