Veggie Black Bean Enchiladas

Preheat your oven to 350°F (175°C).

In a large skillet, heat the olive oil over medium heat.

Add the onion and garlic, sauté until translucent.

Stir in the bell pepper and broccoli, cooking until tender.

Add the spinach and cook until wilted.

Mix in the black beans, cumin, chili powder, salt, and pepper. Stir to combine.

Warm the corn tortillas in the microwave or over a stovetop flame for easier rolling.

Spread a spoonful of enchilada sauce on each tortilla. Fill with vegetable mixture and roll up.

Place the rolled tortillas seam-side down in a baking dish.

Pour remaining enchilada sauce over the top of the enchiladas.

Sprinkle cheese if using.

Bake in preheated oven for 20-25 minutes or until heated through and cheese is melted.

Serve warm, garnished with fresh cilantro or avocado slices if desired.