Preheat oven to 375 degrees F. Grease a 9 x 13 inch baking dish with olive oil and set aside.

To make the enchilada sauce, heat a small pot over medium heat. Add the peanut butter. Allow it to melt for about 10 seconds. This makes it easier to stir into the sauce. Add the tomato sauce, 1 teaspoon of cumin, ½ teaspoon of smoked paprika, ½ teaspoon of chipotle powder and ½ cup warm water. Stir the sauce. Continue cooking for 2 minutes. Remove from heat and set aside.

To make the filling, heat a sauté pan over medium heat and add 1 tablespoon olive oil. Add the onion, red pepper and zucchini and sauté for about 3 to 4 minutes. Stir in the remaining 1 teaspoon of cumin and 1 teaspoon of smoked paprika. Remove from heat and place in a large bowl. Cool slightly.

To the veggie mixture, add the black beans, corn, 1 cup of the shredded pepper jack cheese, ¾ cup of the shredded cheddar cheese, and kosher salt. Stir to combine.

Pour about ½ cup of the enchilada sauce in the baking dish. Set aside.

To assemble the enchiladas, one at a time brush both sides of the tortillas with the enchilada sauce. Place on a cutting board and fill with about ½ cup of the veggie and bean filling. Roll up tortilla. Place seam side down in baking dish. Continue filling and rolling the remaining tortillas.

Pour the remaining enchilada sauce over the enchiladas. Sprinkle with any of the remaining veggie and bean mixture. Top with the remaining cheeses.

Bake the enchiladas for 20 to 25 minutes or until the cheese is melted and the enchiladas are heated through.

Remove the enchiladas from oven and serve with diced avocado, sour cream and cilantro if desired.