Easy Veggie Enchiladas

I used to have an enchilada recipe that was delicious, but a huge bear to prepare (it involved frying the tortillas, pre-cooking the veggies, etc.). I rarely made it since it was so much work and required so much space - something my postage stamp size kitchen doesn't allow. This is a scaled down weeknight version that Jake and I think is nearly as good.

Ingredients:
1 onion, chopped
2 zuchinis, choppped
1 red bell pepper, chopped
1 can black beans, drained and rinsed
1-2 cups shredded cheese
10 tortillas
1 jar enchilada sauce

Preheat oven to 350.
Spray a 9x13 pan with cooking spray.
Pour 1/2 cup of enchilada sauce into bottom of pan.
Mix onion, zuchini, red pepper, black beans, and most of cheese in a large bowl.
Put 1/2 cup or so of the veggie mixture into the center of each tortilla, roll up, and place in pan.
Once all the enchiladas are in the pan, pour remaining sauce on top, and top with remaining cheese.
Cook uncovered for about 30 minutes or until heated through.