Hearty Black Bean and Corn Enchiladas

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. 2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more. 3. Stir in black beans, corn, cilantro, chili powder, and cumin. Cook for 5-7 minutes, stirring occasionally. 4. Spread about 1/4 cup of enchilada sauce in the bottom of the prepared baking dish. 5. Warm tortillas briefly (microwave or skillet) to make them pliable. Spoon about 1/4 cup of the black bean mixture into each tortilla, roll tightly, and place seam-side down in the baking dish. 6. Pour remaining enchilada sauce over the rolled enchiladas. Top with shredded cheese. 7. Bake for 20-25 minutes, or until cheese is melted and bubbly and the enchiladas are heated through.