Veggie Enchiladas

INGREDIENTS

For the sauce:

1 tsp

canola oil

onion, finely chopped

3 cloves

garlic, minced

3 tbsp

chili powder

2 tsp

ground cumin

2 tsp

sugar

2 8 ounce cans

tomato sauce

1 cup

water

Salt and pepper

For the filling:

1 15 ounce can

black beans, drained and rinsed

1 tbsp

canola oil

medium onion, chopped

red or yellow bell pepper, seeded and chopped fine

zucchini, halved lengthwise, seeded and chopped

3 cloves

garlic, minced

1 1/2 cups

enchilada sauce (above), divided

1 cup

finely crumbled queso fresco or feta cheese

1/2 cup

minced fresh cilantro

1/4 cup

drained chopped canned green chiles

Salt and pepper

For assembly:

(6-inch) corn tortillas

1 cup

shredded cheddar cheese

Lime wedges, for serving