Set oven for 350°Spray pan lightly with cooking oil.
Chop zuchini, red bell pepper, and onion and add to a saute pan along with oil (or 1/2 cup veggie broth - see notes).
Saute for 5-7 minutes or until vegetables are softened and onion is translucent.
Add in drained black beans, corn, 3/4 cup enchilada sauce, nutritional yeast, onion chili poweder, and salt.
Cook for about 5 minutes.
Evenly pour and spread one cup enchilada sauce into bottom of pan.
Spoon about 1/3 cup filling onto each 10-inch tortilla. Roll and place each into prepared baking pan, side by side.
Pour one cup enchilada sauce evenly on top. Sprinkle vegan cheese on top if desired.
Put into 350° oven uncovered for about 30 minutes. When done the enchiladas will be bubbly and slightly browned on top.
Serve with Creamy Avocadao sauce, jalepeno ranch dressing, or any of above mentioned optional garnishes.
The vegan cheese shreds are optional and not calculated in the nutrition facts.I prefer shallots but use any onion of choice.I prefer flour tortillas but use any tortilla of choice.Two delicious toppings are my Jalapeño Ranch Dressing and Creamy Avocado Sauce. They are optional (but highly recommend) and not included in nutritional facts.