Step 1

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the olive oil over medium heat.
• Add the diced onion and cook until it becomes translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional 1 minute.

Step 2

• Add the diced bell pepper to the skillet and cook until it starts to soften, about 3 minutes.
• Stir in the ground cumin and chili powder, cooking until fragrant, about 1 minute.

Step 3

• Add the black beans and corn to the skillet, stirring to combine.
• Cook until heated through, about 3-5 minutes.
• Stir in the chopped cilantro and season with salt and pepper to taste.
• Remove the skillet from heat.

Step 4

• Spread 1/2 cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish.
• Place about 1/4 cup of the black bean mixture in the center of each tortilla, roll them up, and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
• Sprinkle the shredded cheese on top.

Step 5

• Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
• Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
• Remove from the oven and let cool for a few minutes before serving.