Sauté the veggies. Cook the bell pepper and onion in a skillet with olive oil until tender for about 5 minutes. Add corn and spices, sauté until fragrant.
Prepare the filling. Combine the sautéed veggies with black beans and cheese.
Assemble the enchiladas. Fill each tortilla with the mixture and roll it up. Place them seam-side down in a baking dish.
Bake. Pour enchilada sauce over the rolled tortillas and top with more cheese. Bake at 350F for 15-20 minutes until bubbly and golden.
Garnish and serve. Sprinkle fresh cilantro, serve with avocado, sour cream, and lime wedges.