Vegetarian Black Bean Enchiladas

Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.

In a large skillet, heat olive oil over medium heat. Add the onion and bell pepper, cooking and stirring until soft, about 5 minutes. Reduce heat to medium-low and add the refried black beans, corn, and cream cheese. Stir everything together and season with cumin, salt, and pepper. Let it simmer for 5 minutes until heated through. Remove from heat.

In a food processor, combine cilantro, green chiles and their liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano. Blend until smooth, about 10 pulses. Spread a third of the cilantro salsa mixture at the bottom of the prepared baking dish.

Evenly distribute the bean mixture down the center of each tortilla, then sprinkle with 1 cup of Cheddar cheese. Roll up the tortillas around the filling and arrange them in the baking dish with the seam side down.

Pour the remaining cilantro salsa mixture over the enchiladas and sprinkle with the remaining 1 cup of Cheddar cheese.

Bake in the preheated oven until the cheese is melted and the sauce is bubbling, about 20 to 30 minutes. Garnish with sliced avocado, diced tomatoes, and sour cream.