Black Bean & Rice Enchiladas

1 (15 oz) can black beans, drained & rinsed
1 (15 oz) can sweet whole kernel corn, drained
1 red bell pepper, diced
1 cup cooked brown rice (or white)
1 cup sour cream
2 cups Mexican cheese blend
1 cup pepper jack cheese
1 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp onion salt
1 bottle (or big can) of your favorite enchilada sauce - I use Trader Joe's
16-20 Flour Tortillas

Preheat oven to 350 degrees. In a small frying pan heat 1 tbsp olive oil over medium heat. Add diced bell peppers and saute for 3-4 minutes. Combine sauteed bell peppers, black beans, corn, rice, sour cream, 1 cup Mexican cheese blend, pepper jack cheese, garlic powder, and onion salt. Spray a 2 9x9 casserole dishes with cooking spray. Coat both sides of a flour tortilla in enchilada sauce, fill with a heaping spoonful of filling, roll up tight, and place seam side down in baking dish. Repeat for the remaining tortillas, filling each dish with 7-8 tightly packed enchiladas. Pour remaining enchilada sauce over the tops of the enchilada dishes and top with remaining 1 cup of Mexican cheese blend. Bake for 20-25 minutes, or until cheese is melted and sauce is bubbling. If you don't like it when your tortillas get a little crispy on the edges then cover with tinfoil for the first 20 minutes of baking and then uncover the last 5 minutes.

*If you don't have pepper jack cheese on hand then just use whatever you have. It is good no matter what cheese combinations you throw in it!

**Also, this actually makes roughly 7 enchiladas per 9X9 dish, plus a tiny casserole dish with 4 enchiladas for my little family. So technically it is enough to feed 3 small families. If you want to make a big casserole for a larger group then this will fill a 9x13 dish, plus a 9x9 dish to freeze for a small family another time.