These black bean and corn enchiladas are a hearty and flavorful vegetarian option. The filling is made with black beans, corn, bell peppers, onions, and spices, all sautéed together until tender and fragrant. The enchiladas are then rolled up in corn tortillas, topped with a tangy green enchilada sauce, and baked until the cheese is melted and bubbly. Serve them with a side of Mexican rice and a fresh avocado salsa for a complete and satisfying meal.
