Start by gathering your ingredients for the Vegetarian Black Bean Enchiladas. Dice one bell pepper and one onion, and set them aside in separate bowls. If using frozen corn, be sure to thaw it completely.

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and bell pepper, sautéing for 5-7 minutes until the vegetables are soft and fragrant. Stir in the black beans, thawed corn, cumin, chili powder, and salt, cooking for another 2-3 minutes.

In a baking dish, spread a thin layer of enchilada sauce at the bottom. Take a corn tortilla, fill it with a generous scoop of the bean mixture, and roll it tightly. Place the rolled tortillas seam-side down in the dish, fitting them snugly together.

Preheat your oven to 350°F (175°C). Place the dish in the oven and bake for 20-25 minutes until the cheese is melted and the edges of the tortillas are crispy.