Step 1

Preheat the oven to 350 degrees F and lightly butter a 13x9 casserole dish. Set aside.

Step 2

Heat a large skillet over medium high heat. Add the 2 Tablespoons of olive oil. When the oil is heated, add the carrots and onions. Saute them, stirring occasionally for about 10 minutes or until softened.

Step 3

Turn down the heat to medium and add the broccoli. Saute, stirring occasionally for about 5 minutes.

Step 4

Add 1 Tablespoon of water to the pan along with the frozen corn and put a lid on the skillet. Let the vegetables steam for about 5 minutes or until the broccoli is tender.

Step 5

Stir in the beans and let them heat for about 1 minute. Remove the pan from the heat.

Step 6

Stir in 1 Tablespoon of lime juice and 1/2 teaspoon of salt.

Step 7

Roll 1/2 cup of the veggie mixture along with 2-3 Tablespoons of the cheese into a tortilla and then place seam side down in the casserole dish. Repeat with remaining tortillas.

Step 8

To make the sauce, start by melting the butter in a saucepan over medium heat. Add the flour and whisk until you have combined them to make a roux and the roux is bubbly and golden.

Step 9

Add the vegetable broth and whisk together until combined and thickened. Remove from the heat.

Step 10

Add the sun dried tomatoes, green chiles, sour cream, and cumin. Whisk to combine.

Step 11

Pour the sauce evenly over the enchiladas and sprinkle with the remaining cheese.

Step 12

Bake the enchiladas for 20 minutes, until the edges just start to bubble.

Step 13

Let cool slightly before serving.

Step 14

Serve with avocado slices, fresh lime slices, fresh cilantro, and pico de gallo.