Vegetable Enchilada Bowls

For Sauce:

1. Prepare sauce by heating a medium-sized deep skillet over medium-high heat, saute onion in olive oil until slightly charred on the edges. 
2. Season onions with, cumin, and oregano, saute for another 30 seconds. Add tomato paste and cook for another minute. 
3. Add garlic and chipotle peppers, and jalapeño, saute for about one minute (or until fragrant). 
4. Add water, stir until combined and simmer for 5-10 minutes until slightly thickened. 
5. Use an immersion blender or regular blender to blend until fairly smooth. Season with salt and transfer to a bowl. 

For Rice:

1. In the same skillet, heat 2 teaspoons of oil and saute onions over medium heat until softened, about 5 minutes. Season with salt and pepper. 
2. Add bell peppers and zucchini, season with salt and pepper, continue to cook until all vegetables are tender. 
3. Add the corn and the black beans and cook until warmed through. 
4. Add rice and sauce to the skillet, mix until thoroughly combined. 
5. Spread mixture into an even layer in the skillet and top with grated cheese, cover pan and cook for another 5 minutes or until cheese is melted. 
6. Serve with cilantro and lime.