Combine the onion, garlic, green pepper, 1 tablespoon of olive oil, and ¼ teaspoon of salt in a large skillet

Sautee on medium high heat for 6-8 minutes, until the onion becomes translucent

Add the frozen corn kernels and sautee an additional 4-5 minutes, as the corn defrosts

Add the drained black beans, cream cheese, ½ cup shredded mexican cheese, smoked paprika, cumin, chili powder, and the juice of half a large lime

Add the salt and pepper to taste (I used an additional ½ teaspoon of each)

Build the veggie enchiladas using the filling and place them in a greased baking dish

Cover the enchiladas with enchilada sauce and the remaining mexican cheese

Bake the veggie enchiladas at 350 degrees for 20-25 minutes, or until the cheese becomes slightly crispy (turn up the heat if necessary towards the end for desired crisp) I broil on low the last couple of minutes to make the cheese browned, but if you do this be sure to watch closely so that you don't burn it.

Serve topped with fresh lime juice, sour cream and avocado slices