Ingredients

• 8 tortillas
• 240 mls (1 cup) black beans
• 240 mls (1 cup) corn
• 1 bell pepper
• 1 onion
• 480 mls (2 cups) enchilada sauce
• 240 mls (1 cup) cheddar cheese
• 2 tbsps olive oil
• 1 tsp salt
• 1 tsp cumin
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened.
3. Add black beans, corn, cumin, garlic powder, and salt to the skillet. Cook for another 2-3 minutes.
4. Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
5. Fill each tortilla with the veggie and bean mixture, roll up, and place seam side down in the baking dish.
6. Pour the remaining enchilada sauce over the filled tortillas, and sprinkle with cheddar cheese.
7. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
8. Serve hot with your favorite toppings like avocado, sour cream, or cilantro. Enjoy!