Preheat your oven to 400°
In a large frying pan or skillet, heat the oil over medium high heat for about 30 seconds.
Then, add your onion, zucchini and bell pepper and sauté until slightly soft, about 5 minutes.
Add the spices, salt, pepper, corn, and beans and sauté just until warmed through; about one minute.
Lastly, add 1/3 cup of the shredded cheese and stir to combine.
Lightly grease the sides and bottom of a 9x13 casserole pan. Then, add about 1/4 cup of enchilada sauce and spread it to create a thin layer over the entire bottom of the pan.
Next, let’s assemble the enchiladas! Using a 1/2 measuring cup, add a rounded 1/2 cup of the veg/bean mixture down the center (in a row) of one tortilla.Then, tightly fold in the left side of the tortilla...And then the right side. Lightly flatten with your hand to help keep it together.Then, gently transfer the enchilada to the casserole dish and lay it seam side down on the very left side of the casserole dish.
Repeat this process with the remaining 7 tortillas, pushing each one to the left to make sure there’s room for all 8.
Drizzle the remaining enchilada sauce over the top of the rolled enchiladas, keeping the tips dry, if possible. Then, sprinkle the remaining cheese over the top, as well.
Bake for about 25 minutes in your preheated oven, or until lightly browned and the cheese is mostly (if not entirely melted). You can always pop it under a broiler for 30 seconds if you want the cheese even more melted. The meltability all depends on the brand of vegan cheese.
Allow the enchiladas to sit out for 5-10 minutes before serving. In the meantime, roughly chop a handful of fresh cilantro or parsley and sprinkle it over the top, if you like!