Vegetarian Black Bean Enchiladas

These vegetarian black bean enchiladas are packed with flavor and protein. They're perfect for a meatless Monday or any day of the week.

Ingredients - Serves 4

Preheat the oven to 375°F.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
Add the black beans, corn, and green chilies to the skillet and stir to combine. Cook for another 5 minutes.
Spread a thin layer of enchilada sauce in the bottom of a baking dish.
Fill each tortilla with the bean mixture and a sprinkle of cheese, then roll up and place seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
Bake for 20 minutes, or until the cheese is melted and bubbly.
Garnish with cilantro before serving.