Heat the oil in a pan and cook the peppers, onion, mushrooms and courgettes until softened - about 7 minutes.
Add the black beans and stir.
Mix in half the enchilada sauce. Mix well.
Take one of the tortillas and add some of the vegetable and bean mix.
Roll it up like a burrito and lay fold down in the dish
Repeat with the other three tortillas
Pour over the left over enchilada sauce.
Sprinkle over the cheese
Bake for 30 minutes at 200°C/400°F/Gas 6
If you like your enchiladas really spicy, then feel free to add an extra teaspoon of chilli powder to the sauce mix, or you could stir a spoon of chipotle paste in to the sauce whilst it is cooking. American chilli powder is a lot milder than what we get here in the UK, so bear that in mind.
Add a pinch of cinnamon to the sauce for an extra punch of flavour.
Why not intensify the veggie flavour by roasting all your vegetables first.
Make sure that your tortillas are warmed, otherwise they can crack when you roll them.
We used cheddar on top of ours, but you could use a mixture of grated cheeses that melt well.
You could swap the black beans for pinto beans or even chickpeas.
Make these vegan by using your favourite vegan cheese substitute that melts well.