1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until it softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.

2. Toss in the diced red bell pepper and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and release their moisture. The bell pepper should be tender-crisp.

3. Stir in the rinsed and drained black beans and the frozen corn. Cook for 2-3 minutes, allowing the corn to heat through.

4. Sprinkle in the cumin, chili powder, and optional cayenne pepper. Stir well to coat all the ingredients evenly. Pour in the vegetable broth and bring the mixture to a gentle simmer, letting it cook for 2-3 minutes until the liquid has mostly absorbed. This helps the flavors meld.

5. Remove the skillet from the heat and stir in the fresh chopped cilantro. Taste and adjust seasonings as needed, adding a pinch more salt or pepper if desired.

6. Warm the whole wheat tortillas according to package directions (a quick zap in the microwave or a few seconds in a dry skillet works well). Spoon a generous amount of the veggie and bean mixture into the center of each tortilla. If using, sprinkle with plant-based cheese.

7. Fold or roll the tortillas as desired. Top with sliced avocado and a dollop of your favorite salsa for an extra burst of flavor and freshness.