In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, jalapenos if using, and saute until onions just begin to soften about 3 minutes. Add in fajita seasoning and minced garlic and saute for 1 minute longer. Add in zucchini, corn, and kale and cook until zucchini is softened and kale is wilted, about 5-7 minutes, being sure to stir frequently. Add drained beans to skillet and warm through for about 1 minute. Turn off heat and add in the juice of a lime.
Meanwhile, spray a 7x11 casserole dish with nonstick spray and place in the oven to preheat for 5 minutes.
Place ⅓ to ½ cup vegetable mixture onto tortillas and roll-up. Carefully remove the from oven and place enchiladas in preheated pan. Top with 1 cup enchilada sauce and return to oven for 15 minutes, or until enchiladas are warmed through and browned slightly.
Serve with minced cilantro and diced avocado and tomatoes.
Fajita Seasoning: In place of homemade fajita seasoning, use 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon salt.
To keep these enchiladas oil free, omit the olive oil. Instead saute in 1 tablespoon vegetable stock, adding more stock as needed to keep vegetables from burning.
Spinach can be used in place of kale if desired.
Pinto beans or black beans are best in these enchiladas.
Feel free to top these enchiladas with shredded cheddar cheese if not following a plant based or dairy free diet.
If using corn tortillas, you will want to brush them with oil and toast in a nonstick skillet before adding filling to tortillas. This will keep the corn tortillas in tact while rolling and baking.
Nutrition is based on 2 enchiladas each (calculated using flour tortillas and enchilada sauce).