Preheat the oven to 375°F (190°C). Grease a baking dish so your enchiladas don’t stick around like an awkward party guest.

Sauté the veggies in olive oil over medium heat for 5–7 minutes until they’re tender-crisp. Season with cumin, salt, and pepper. Think of it as a quick rain shower of flavor.

Stir in black beans and cook 1 more minute. Remove from heat and let cool slightly so you don’t steam the filling in your hands.

Warm the tortillas just a bit to make them pliable. Spoon a generous filling along the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

Pour enchilada sauce over the rolled tortillas, making sure each one is coated. Sprinkle the shredded cheese on top.

Bake for 20–25 minutes until the cheese is melted and bubbling. If you like extra toasty edges, give it a few extra minutes, watching closely.

Cool for a couple of minutes, then serve with your favorite toppings. Optional: squeeze lime over the top for a bright pop.