1. Sauté Onion & Garlic: In a large pan, sauté the diced onion and minced garlic until softened.

2. Add Liquids & Beans: Stir in the vegetable broth, enchilada sauce, black beans, and diced tomatoes. Bring the mixture to a simmer.

3. Thicken: Mix the masa harina (or flour) with a little water to make a slurry, then stir it into the pan. Cook until the filling has slightly thickened.

4. Season: Add the chili powder, salt, cumin, and lime juice. Stir well to incorporate the flavors.

5. Add Optional Veggies: If using, add the corn or diced carrots and cook until tender.

6. Assemble & Top: Pour the black bean enchilada mixture into a baking dish. Top with the cheddar-style shreds or nutritional yeast.

7. Bake: Preheat your oven to 350°F and bake the enchiladas for 20–25 minutes, or until heated through and the cheese is melted.

8. Serve: Enjoy your delectable black bean enchiladas warm and savor the delicious flavors!