Place a large sauté pan over medium heat, add oil. When oil is hot add onions, red and yellow peppers, zucchini, ½ tsp. salt, ½ tsp. pepper and sauté for about 7 minutes. Then add corn, garlic, oregano using palms of your hands to release the oils, ¼ tsp. salt, ¼ tsp. pepper and sauté about 3 minutes. Add broth, stir to combine and allow to simmer about 3-4 minutes. Remove from heat, stir in crumbled cheese, 1 tsp. salt, and ¼ tsp. pepper and set aside to cool slightly.

Transfer stuffing to a bowl, wipe down pan with kitchen towel and place over medium heat again with 3 tbsp. of olive oil. Heat 2 tortillas at a time in pan, a few seconds on each side, just to make then pliable. Then dip each tortilla in enchilada sauce. Grease a baking dish, place a couple of spoonful’s of stuffing in the middle of greased sauced tortilla, roll it up and place it in the dish, continue to do this until all tortillas are sauced, stuffed, rolled and on baking dish, add a couple more spoonful’s of sauce over the top then transfer to preheated oven for about 10 minutes.

To serve, garnish enchiladas with any remaining vegetable queso stuffing, fresh avocado slices, sauce and serve immediately.