Preheat oven to 350 degrees F. Grease two 9x13 pans.
Chop all vegetables into pea-sized pieces. In a large, oiled skillet, sauté the sweet potatoes for about 5 minutes on medium-high heat before adding the rest of the vegetables. Add the zucchini, bell peppers, and onion to the skillet and cover with a lid. Let the vegetables cook for about 10 minutes, stirring occasionally. You may need to add a splash of water now and then to prevent the vegetables from sticking to the bottom of the skillet.
Meanwhile, cook your flour tortillas if necessary. I use the uncooked variety for it’s additional flavor.
Once the vegetables are crisp tender, add the black beans and frozen corn to the skillet. Mix in the lime juice, garlic salt, ground cumin and salt and pepper to taste. Cover and let simmer for 5 minutes.
Now you are ready to start assembling the enchiladas. Pour about 1/2 cup of bean/vegetable mixture onto the center of a tortilla. Top with 1 tablespoon shredded cheese and roll it up like a burrito. Place 12 enchiladas in each pan. Top with enchilada sauce and a sprinkle of cheese. Bake, covered with foil, at 350 degrees minutes for 20 minutes. Remove foil and bake another 5 minutes to melt the cheese.
If 2 dozen enchiladas is too much for one night, leave the sauce off of one of the pans and cover it with plastic wrap AND tin foil. Pour the enchilada sauce into an airtight container and freeze the enchiladas and the sauce separately for an easy meal later.