RECIPE INSTRUCTIONS:

1. Preheat oven to 350°F. 
2. Cook onion, mushrooms, zucchini, bell pepper, and garlic in hot oil in a large skillet over medium heat for 10 minutes or until tender. 
3. Stir in beans, corn, tomatoes, and seasoning; cook, stirring often, for about 5 minutes. 
4. Spoon about 1/2 C mixture down the center of each tortilla; roll up, and place tortillas, seam sides down, in a lightly greased 13×9-inch baking dish. 
5. Top with enchilada sauce. 
6. Bake 30 minutes or until bubbly. 
7. NOTE: Serve with desired toppings, such as shredded lettuce, dairy-free sour cream, sliced avocados, sliced radishes, and fresh cilantro.