Step 1

Preheat the oven to 350 degrees F.

Step 2

Chop the bell peppers and zucchini into small cubes (approximately 1/4").

Step 3

Pour the olive oil into a sauce pan and cook the cubed vegetables and spices over medium-high heat for about 10 minutes.

Step 4

Add in the beans and cook for about another 5 minutes, or until the vegetables are soft.

Step 5

In a separate bowl, whisk the enchilada sauce and greek yogurt together until smooth.

Step 6

Pour half of the sauce mixture over the vegetables in the sauce pan, mix together, and remove from heat.

Step 7

Place the tortillas in a 9x13 casserole dish or baking dish and spoon the vegetable mixture evenly into each one.

Step 8

Roll each tortilla into an enchilada and flip over (seam side down).

Step 9

Pour the remaining enchilada sauce mixture over the enchiladas and top with cheese.

Step 10

Bake for about 20 minutes.

Step 11

Serve and enjoy!