Prep up the ingredients. Drain and wash beans liquid. Chop veggies.

Assemble: flour or corn tortillas.

I have used Monterrey jack and Mozzarella cheese combinations.

In a pan heat oil, add onions and saute for a minute. Add in bell peppers, corn and beans.

Mix it well.

Saute for 1 minute. If you prefer bell peppers to be soft then saute for another minute.

Stir in the spices...

Enchilada sauce...

Stir till well blended. Taste it along and adjust seasonings. Allow it to cool down completely.

Take a tortilla.

Spread 2 tablespoon mixture of enchilada sauce over it.

In the center generously sprinkle cheese...

Spoon out beans-corn mixture over it...

Sprinkle some more cheese..

Roll it like a wrap.

Set it in a baking casserole. Preheat oven at 350 degree F.

Repeat the process with rest of the tortillas and arrange them in the casserole.

Pour enchilada sauce over the rolled tortillas. Make sure it is enough to cover the tortillas. Do not drench them in sauce.

Sprinkle the remaining cheese all over the casserole and cover the tortillas. Prefer less cheese-y adjust accordingly.

Place the casserole in the preheated oven and bake till cheese is bubbly.

It should take 15-20 minutes. Veggie bean enchilada casserole is ready.

Enjoy it with sour cream and salsa.

For the chicken enchiladas follow the above recipe.

Add shredded chicken to the veggie saute mixture.

For Chicken enchiladas - add 1 tablespoon of extra enchilada sauce to the bean mixture.

Mix and allow it to cool down completely. Taste and adjust seasonings.

Stuff the tortillas the same way as they are mentioned above.

Roll and arrange in a casserole, cover with enchilada sauce, cheese and bake @ 350 degree F for 15-20 minutes or until cheese is bubbly.