If I had corn I would have added it for a touch of sweetness. In addition, I would have like to have added sauteed onions.
The Black Bean Enchiladas are very simple to make. As you are browning the meat, add the peppers, cilantro and garlic. After the meat has cooked, add the beans and tomatoes, but if you are using canned beans and tomatoes make sure to rinse them before adding them. This gets the 'gunk' off of them and makes them a bit healthier. Mix everything up and simmer.
Bake the Black Bean Enchiladas at 350 degrees for around 13 to 18 minutes; only you know your oven so keep your eyes on them. I served this dish with my Mango Salsa and my husband's world famous 'Hotter Than Hot' hot sauce. I hope you enjoy.