Spicy Black Bean and Corn Enchiladas

Preheat oven to 375°F (190°C).

Make the Enchilada Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.

Stir in the chili powder, cumin, oregano, smoked paprika, and tomato paste. Cook for 1 minute, stirring constantly.

Pour in the vegetable broth and bring to a simmer. Reduce heat and simmer for 15 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.

Make the Filling: While the sauce simmers, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the black beans, corn, and green bell pepper. Cook until the bell pepper is slightly softened, about 5 minutes.

Stir in the lime juice and half of the chopped cilantro (if using). Season with salt and pepper to taste.

Assemble the Enchiladas: Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.

Warm the corn tortillas slightly (either in the microwave for a few seconds or on a dry skillet) to make them more pliable. This prevents cracking.

Spoon about 1/4 cup of the bean and corn filling into each tortilla. Sprinkle with a little bit of the Monterey Jack cheese.

Roll up the tortilla tightly and place it seam-side down in the baking dish.

Pour the remaining enchilada sauce over the enchiladas, making sure they are well covered. Sprinkle with the remaining Monterey Jack cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

Garnish with the remaining cilantro (if using) and serve immediately.