Good Day Cooks: Back to school dinner

Veggie Skillet Enchiladas
4-5 dinner servings

Ingredients
ENCHILADA SAUCE:
    2 tablespoons olive oil
    2 tablespoons all-purpose flour (gluten-free, if needed)
    1 - 14 ounce can crushed tomatoes
    1 tablespoon chili powder
    1 teaspoon each: pureed chipotle peppers in adobo sauce, cumin, oregano, and brown sugar
    Sea salt, to taste
 
SKILLET ENCHILADAS:
    1 tbsp Olive oil
    8 - flour tortillas, cut into strips (sub corn tortillas for gluten-free)
    A few handfuls of small button mushrooms, quartered
    1 onion, diced
    3 garlic cloves, minced
    2 carrots, diced
    1 medium zucchini, diced
    1 bell pepper, diced
    1 14oz. Can black beans, drained and rinsed
    1 cups fresh or frozen corn kernels
    1½ cups grated sharp cheddar cheese 
 
GARNISHES:
    1 dollup of sour cream or Greek yogurt, per serving
    Guacamole
Cilantro, to sprinkle on top before serving