Hearty Vegetarian Mexican Enchiladas with Rich Red Chili Sauce

1.Prepare the Red Chili Sauce: Place the dried chiles in a heatproof bowl. Pour 2 cups of boiling vegetable broth over them and let them soak for 20-30 minutes until softened. Drain the chiles, reserving the soaking liquid.

2.Blend the Sauce: Transfer the softened chiles, the chopped onion, and garlic to a blender. Add 1/2 cup of the reserved soaking liquid, cumin, and oregano. Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a bowl, pressing down on the solids to extract all the liquid. Discard the solids.

3.Thicken the Sauce: In a medium saucepan, heat 2 tbsp of vegetable oil over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Slowly whisk in the strained chili puree and the remaining 1/2 cup of vegetable broth. Bring to a simmer, stirring occasionally, until the sauce thickens slightly (about 5-7 minutes). Season with 1/4 tsp salt. Keep warm.

4.Prepare the Filling: Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the diced onion and bell pepper and sauté for 5 minutes until softened. Add the zucchini and cook for another 3 minutes.

5.Finish the Filling: Stir in the rinsed black beans, corn, chili powder, and salt. Cook for 2-3 minutes until heated through. Remove from heat and stir in the fresh cilantro and 1 cup of the shredded cheese. Set aside.

6.Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.

7.Prepare the Tortillas: Briefly heat a small amount of oil in a skillet over medium heat. Using tongs, quickly dip each tortilla into the hot oil for about 10-15 seconds per side to soften it (this prevents tearing and adds flavor). Drain on paper towels.

8.Assemble the Enchiladas: Dip each softened tortilla completely into the warm chili sauce, ensuring both sides are coated. Place the coated tortilla on a clean surface. Spoon about 1/4 cup of the vegetable and cheese filling down the center, then tightly roll the tortilla and place it seam-down in the prepared baking dish.

9.Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining 2 cups of shredded cheese over the top. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is simmering.

10.Serve: Let the enchiladas rest for 5 minutes before serving. Garnish with additional cilantro, sour cream, or cotija cheese, if desired.