Veggie Enchiladas

2 teaspoons olive oil
1 small zucchini (8 ounces), cut into 1â„2-inch pieces
1 medium onion, chopped
1 medium red pepper, chopped
2 cans (15 to 19 ounces each) nosalt- added white kidney beans (cannellini), rinsed and drained 1â„2 cup vegetable broth or chicken broth
2 garlic cloves, minced
1 can (151â„4 ounces) no-salt-added whole-kernel corn, drained
2 pickled jalapeÃ±o chiles, minced, with seeds
1 cup loosely packed fresh cilantro leaves and stems, chopped
6 flour tortillas (8-inch diameter)
1 jar (151â„2 ounces) mild salsa 1â„3 cup shredded Monterey Jack cheese
lime wedges for garnish

In nonstick 12-inch skillet, heat olive oil over medium heat. Add zucchini, onion, and red pepper and cook until the vegetables are tender and golden, about 10 to 15 minutes, stirring frequently.
Meanwhile, in food processor with knife blade attached or in blender at medium speed, blend half of white kidney beans with broth until almost smooth. Transfer bean mixture to large bowl; stir in remaining beans and set aside.
To vegetables in skillet, add garlic and cook 1 minute longer. Stir in corn and jalapeÃ±os; cook 2 minutes longer. Transfer vegetable mixture to bowl with beans; stir in cilantro until mixed.
Preheat oven to 375Â°F. Spoon about 3â„4 cup bean mixture along center of each tortilla. Fold sides of tortilla over filling, overlapping them slightly.
Spoon 1â„2 cup salsa into bottom of 13" by 9" glass or ceramic baking dish. Place enchiladas, seam side down, on top of salsa. Spoon remaining salsa over enchiladas; sprinkle with cheese. Bake 20 minutes. Serve with lime wedges.