• Preheat your oven to 350ºF
• Sauté the onions and bell pepper in a skillet until browned and softened, about 15 minutes.
• In a large bowl, whisk together the cream cheese, ½ cup of enchilada sauce, and seasonings. Then, mix in the black beans, onions, bell pepper, and corn.
• Heat the tortillas using one of the methods below. Place the heated tortillas on a plate and cover to keep warm.
• Spoon a layer of enchilada sauce on the bottom of a 9x13-inch oven safe dish.
• Fill the softened tortillas with a few scoops, about ¼ cup, of the filling and lay them seam-side down in the dish.
• Once the dish is filled cover the tops of the tortillas with more enchilada sauce and optional sliced olives or vegan cheese. 

  Save any extra sauce for serving.
• Bake at 350ºF for 20-25 minutes.
• Serve topped with extra sauce, diced avocado, and any optional toppings.

To Soften The Corn Tortillas

• Warm on a pan – Place the stack of tortillas in a large dry pan. Heat over medium heat flipping and rotating the stack of tortillas to warm them evenly. Place the warm tortillas on a plate and cover so they stay soft.
• Steam the corn tortillas – Wrap them in a clean dish towel and heat in a pot with a steamer basket for 1-2 minutes. Remove them from the heat and let them steam in the towel for 3-5 minutes. If they’re not pliable enough place them back in the steamer basket for another minute. Keep the tortillas in the towel to stay soft and warm.