Preheat your oven to 350 degrees.
In a large sauté pan over medium heat add your butter and olive oil.
Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes. **We add the sweet potato first because it can take longer to cook than all of the other veggies. **
Add your diced onion and sliced garlic to the pan with the sweet potato. Stir well.
Once the onions begin to sweat, (slightly translucent) add the julienned red pepper slices and diced zucchini cubes. ** Keep the zucchini cubes on the larger side so they do not get too mushy. About the size of a quarter size** Season with salt and pepper.
Once the veggies begin to soften turn the heat to low. You do not want the veggies to overcook and get too browned or too soft. Plus, they’ll continue baking in the oven.
In a separate skillet over medium heat, add 1 tablespoon butter and 1 can of drained and rinsed sliced mushrooms. Let the mushrooms get a light brown sear.
Next, you’ll add your rinsed and drained black beans into the pan with the mushrooms. Stir well. Season with salt and pepper.
While the beans and mushrooms cook, you’ll begin to assemble your enchiladas.