INGREDIENTS:
1 lb black beans (cooked or from the can)
1 cup sharp cheddar cheese
1 cup monterey jack cheese
1 green bell pepper chopped
1 red bell pepper chopped
1 cup onion chopped
5 cloves of garlic minced
1 can corn
Corn tortillas (however many you want)
1 can enchillada sauce
1 can cream of mushroom
1 tbs vegetable oil

DIRECTIONS:
In a 2 quart sauce pan put enchillada sauce and cream of mushroom on very low heat for about 6 minutes, stir a couple of times.

In another 2 quart sauce pan put oil, peppers and onions and saute for about 2 minutes. Add beans,corn and garlic and cover on med to heat for about 6 minutes then uncover and stir on very low heat for another 6 minutes.

Line a baking sheet with foil. Put tortillas in a pastic zip lock and microwave for 1 1/2 minutes to soften them for a nice roll. Fill and roll corn tortillas with the bean mix until the baking sheet is full. Pour sauce mix over enchilladas covering them well and then sprinkle the cheese on top. Bake until kind of bubbly.

This recipe made my fiance's belly round and shiny.