Preparation: Heat the butter and oil in a sauté pan over medium-high heat. Add the onions, garlic, and green chilies, cooking until the onions are translucent. Reduce the heat to medium, add the zucchini and corn, and sauté for 2-3 minutes. Add the chopped cherry tomatoes, salt, cumin, and smoked paprika, cooking for 3-4 minutes until the tomatoes cook down and the vegetables are tender. Remove from heat and mix with cooked beans, spinach, and cheese, gently mashing until the beans absorb all the juices.

Preheat the oven to 375˚ F. Lightly grease a baking dish and spread a bit of sauce on the bottom.
For the sauce, blend all ingredients until smooth, starting on low speed and gradually increasing to high.
To assemble the enchiladas, pour ½ cup of sauce onto a plate. Coat each tortilla with sauce, fill with the vegetable mixture, and roll up. Place seam side down in the baking dish. Repeat with all tortillas. Pour the remaining sauce over the enchiladas, sprinkle with cheese, and bake for 25 minutes until hot, crispy, and the sauce is set.