1 chipotle pepper in adobo sauce (seeded and chopped)
These vegetarian enchiladas freeze beautifully and are the perfect weekend make-ahead meal. Substitute kidney beans, black beans, or chickpeas for the romano beans if you'd like.
Heat 1 tsp canola oil in a non stick skillet over medium high heat. Add zucchini, mushrooms, and corn and cook until vegetables are tender, about 5 minutes.
Remove from heat and add romano beans. Set aside to cool.
Place about 1 cup of enchilada sauce in the bottom of a 9 x 13 pyrex sprayed with cooking spray. Take one tortilla and place about 1/2 cup of zucchini mixture along the centre. Top with 2 tbsp cheddar cheese and roll up. Place seem side down in pyrex dish and continue with remaining tortillas.
Top with about 2 cups of enchilada sauce and bake in 350 degree oven for 30 minutes, covered with aluminum foil.
Remove foil, top with remaining cheese, and bake an additional 10 minutes, or until cheese is melted and bubbly.
Heat 1 tsp oil in a small dutch oven or pot over medium high heat. Add onion and garlic and cook until soft, about 5 minutes.
Add remaining ingredients and bring to a boil. Reduce heat and simmer partially covered for 25 minutes. Set aside.