Easy Cheesy Enciladas

Ingredients

2 cans (15 ounces each) black beans or pinto beans, drained and rinsed
1/2 cup salsa
1 1/2 cups corn
1/2 bell pepper, chopped (any color!)
1/4 onion, chopped
1 clove garlic, minced or 1 teaspoon garlic powder
1 1/2 cups shredded cheese
8 10-inch tortillas
1 can (15 ounces) enchilada sauce, red or green
Cilantro, for topping

Instructions:

Preheat oven to 350 degrees.
Lightly oil or spray a 9 x 13-inch baking dish.
Mix beans, salsa, corn, bell peppers, garlic, and half of the cheese together in a bowl.
Spoon about 1/2 cup of the bean mixture onto each tortilla.
Roll the tortilla and place seam-side down in baking dish.
Pour enchilada sauce over the tortillas and sprinkle with remaining cheese.
Bake for 15-20 minutes, or until hot.
Top with Cilantro or your favorite toppings like sour cream and avocados!
Refrigerate leftovers within 2 hours.

Source: mainesnap-ed.org