First, cut the mushrooms, onion, poblano, and zucchini into a small dice. The filling will work with larger pieces, but it won't be quite as cohesive.

Heat 1 tablespoon of the oil in a large saute pan over medium high heat. Once the oil is hot, add the mushrooms and a pinch of salt. Let the mushrooms cook until they release their water and begin to brown. Next, add the onion and pepper. Again, saute until starting to turn brown. Same thing with the zucchini - let it cook until it starts to brown. Finally add the corn, black beans, salt, black pepper, and spices. This sauteing step is SUPER important. All these vegetables have different cooking times, and spacing them out like this is a great way to build flavor and make sure each one is cooked well.

While the vegetables are cooking, heat remaining tablespoon of oil in another small saute pan over medium high heat. Once the oil is hot, toast both sides of each tortilla until starting to brown in spots. This helps to keep your tortillas from turning to mush while they are baking with the sauce and filling.

Preheat oven to 350°F.

To assemble the enchiladas, start by pouring 1/3 of the enchilada sauce in the bottom of a baking dish (a 9x9 pan works wells, as, apparently, does a deep dish pie plate). Scoop a few tablespoons of filling and a little cheese into each tortilla. You want the tortillas nice and full but still want to be able to roll them up. Place each enchilada seam side down into the sauce. Pour remaining sauce over the top of the enchiladas and top with the remaining cheese.

Bake for 20-25 minutes, or until sauce is bubbling. I like to finish my enchiladas under the broiler for a few minutes to brown the cheese a bit, but that is definitely optional :)

Top with avocado, crema, chopped cilantro, and enjoy!