Preheat oven to 350 degrees.
Cook the rice according to package instructions.
While the rice is cooking, begin peeling and dicing your veggies (peppers, sweet potatoes, zucchini...etc.)
In a large pan add oil or water and begin cooking the sweet potatoes until tender (about 10 minutes). Then add in the peppers, onion, minced garlic, and zucchini. Cook until all veggies are tender. Season to taste with a bit of salt and pepper.If making your own enchilada sauce, now would be a good time to begin. Once they are done cooking, transfer the mixture to a large, over-sized bowl, and stir in the black beans, corn, cooked rice, salsa, and taco seasoning of your choice. Combine well. Set aside. Bring a small pot of water to a boil and dip each piece of cabbage in the pot using tongs for 30 seconds to 1 minute.Optional- remove raised part of center vein from each piece of cabbage.
Spoon about 1/2 cup of the veggie and rice mixture on to each piece of cabbage. Fold in short sides, and roll over. Place each cabbage roll in a large baking dish face-down. Repeat until all filling has been used.
Top each cabbage roll with a generous amount of enchilada sauce and bake for about 20 minutes.
Top with your favorite add-ons like cilantro, sour cream, avocado, or vegan cheese. Serve immediately. Enjoy!