Combine all the ingredients for the cheese sauce in a pan and heat over medium-low heat. Stir frequently with a wire whisk to mix the ingredients well. Bring to a low boil, whisking frequently. Once it begins to bubble, cook for 2 minutes or until it reaches a thick, queso-like consistency. Add salt and pepper as necessary. When ready, set aside.
Prepare the casserole
Heat canola oil in medium skillet. When oil is hot, add onion and bell pepper. Cook until it begins to soften, 3-5 minutes. Add zucchini and cook an additional 2-3 minutes. Add in corn, black beans and the seasonings, paprika through oregano. Add ¼ cup of water and cook 5 minutes to allow flavors to combine. Remove from heat and set aside.
Place enchilada sauce in a small sauce pan and heat on medium-low until hot.
Cut the corn tortillas into 8 wedges.
Use a large skillet sprayed with baking spray. Spoon in a light layer of enchilada sauce.
Top with ⅓ of the cut tortillas, overlapping if necessary.
Layer ⅓ of veggies on top of the tortillas.
Top the veggies with about ⅓ of remaining enchilada sauce.
Repeat layers two more times starting with the tortillas, then veggies and enchilada sauce Be sure to end with veggies and enchilada sauce.
Cover with lid, place over medium-low heat and cook for 15 minutes or until heated through. When heated, turn-off and leave covered until remaining ingredients are ready.
While the enchilada skillet is cooking, make the pico de gallo.
When the enchilada skillet is heated, turn off and allow it to sit for 5-10 minutes. Reheat up the cheese sauce on low heat. When hot, add in half the pico de gallo and stir to combine.
When ready, pour the cheese sauce over the skillet enchiladas and then top with the remaining pico de gallo.
You can substitute flour tortillas if you prefer but I like the corn best. Also, the nutritional info will change with using flour tortillas.To meal prep, you can make the veggie mix and cheese sauce in advance. When you are ready to assemble, heat the veggies and enchilada up a bit first so it won’t take so long to cook on the stovetop when assembled. Then proceed to layer as instructed above.Another meal prep option is to prepare it as a casserole in a glass baking dish. Layer as instructed in the glass container. Then refrigerate until ready to cook. Place in the oven and cook for 30-45 minutes or until it is hot all the way through.