Preheat Oven to 400 degrees F and grease a 7x11 baking dish with nonstick cooking spray.
In a large nonstick skillet, heat the oil over medium-high heat. Add the onion, bell pepper, and jalapeno and saute for 3-4 minutes, or until the onion just begins to soften. Add the fajita seasoning and minced garlic and saute for 1 minute, to lightly toast the garlic and spices.
Add the zucchini, corn, and kale and cook until zucchini is softened and kale is wilted, about 5-7 minutes, being sure to stir frequently. Add rinsed and drained beans to the vegetable mixture and cook for about 1 minute, just to warm through. Turn off the heat and add in the zest and juice of the lime.
Warm the tortillas for 30 seconds per side in a dry nonstick skillet over high heat until soft and pliable.
Place ⅓ to ½ cup of the vegetable mixture onto the center of each tortilla. Fold in the sides of the tortilla and roll up the tortilla lengthwise. Place the prepared enchilada into the prepared pan.
Pour the enchilada sauce over the top of the tortillas, spreading if needed. Top with cheese if desired. Bake for 15-20 minutes, or until the enchiladas are warmed through and the cheese is melted.
Remove the vegetarian enchiladas from the oven and let cool slightly. Serve with minced cilantro, avocado, tomatoes, etc.
Notes
Fajita Seasoning: In place of homemade fajita seasoning, use ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon chili powder, and ¼ teaspoon salt.Zucchini: I prefer to use small zucchini, as the seeds are tiny and do not need to be removed. If you use larger zucchini, you will want to remove the seeds as they will add too much moisture and an unpleasant texture to the filling. Yellow summer squash can be used in place of zucchini as well.Kale: Baby spinach or chopped stemmed spinach can replace the kale if desired. Storage: Store leftover enchiladas in an airtight container for up to 4 days and reheat as desired. If you like softer enchiladas spread an additional ¼ cup of enchilada sauce on the bottom of your baking dish and bake the enchiladas covered with foil for 25 minutes, or until heated through. Make-Ahead Directions: These Vegetarian Enchiladas can be assembled up to 24 hours in advance. To do so, prepare the enchilada filling as directed. Toast and fill the tortillas with the mixture. Place the rolled-up enchiladas into a greased baking dish and cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake the enchiladas, remove them from the refrigerator while the oven preheats. Once the oven has preheated, uncover, top with enchilada sauce (and cheese if using), and bake as directed.Nutrition is based on 2 enchiladas each (calculated using flour tortillas and enchilada sauce).