Speedy Vegetarian Black Bean and Corn Enchiladas

1.Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish.

2.Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

3.Stir in the rinsed black beans, corn, chili powder, ground cumin, salt, and pepper. Cook for 3-5 minutes, stirring occasionally, until the mixture is heated through. Remove the skillet from the heat.

4.Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread it evenly to coat.

5.Assemble the enchiladas: Lay a tortilla flat. Spoon approximately 1/4 cup of the bean and corn filling down the center. Sprinkle with about 2 tablespoons of the shredded cheese.

6.Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling, arranging them snugly in a single layer.

7.Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are fully coated.

8.Sprinkle the remaining shredded cheese over the top of the sauce.

9.Bake for 18 to 20 minutes, or until the sauce is bubbling around the edges and the cheese is melted and lightly golden brown.

10.Remove from the oven and let the enchiladas rest for 5 minutes before serving. Garnish generously with fresh chopped cilantro.