Savory Veggie & Black Bean Enchiladas

Preheat oven to 375°F (190°C)

Lightly spray a baking pan with cooking spray to prevent tortillas from sticking.

Heat olive oil in a skillet over medium heat.

Add diced onion to the skillet, and cook for 6-8 minutes or until translucent and tender.

Mix 1 teaspoon of taco seasoning into the onions, until well coated.

Add diced bell pepper to the skillet, and cook for 5-7 minutes.

Stir in frozen roasted corn and another teaspoon of taco seasoning.

Add black beans and the remaining 1 teaspoon of taco seasoning to the skillet, stirring until all vegetables are coated and cooked.

Pour half of the enchilada sauce onto the bottom of the prepared baking dish.

Assemble the enchiladas by placing some of the veggie mixture onto each tortilla and sprinkling with a bit of shredded cheese. Roll the tortilla and place it seam side down in the baking dish.

Pour the remaining enchilada sauce on top of the filled tortillas.

Top the enchiladas with the remaining shredded cheese.

Bake uncovered for 20-30 minutes or until the cheese is melted and the sauce is bubbly.

Allow the enchiladas to cool for 5-10 minutes before serving. Optionally, top with fresh cilantro or guacamole.