Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread 1/2 of one can of enchilada sauce in bottom of dish. In medium skillet, cook onion and bell pepper in oil over medium-high heat 5 minutes or until tender, stirring occasionally. Stir in chicken, corn and remaining 1/2 can of enchilada sauce. Cook 3 minutes or until hot. On center of each tortilla, spread about 1/3 cup of the chicken mixture, 3 tablespoons of black beans and 2 tablespoons of cheese. Roll up tightly, folding in ends. Place in dish. Spread remaining can of enchilada sauce over the top. Cover with foil. Bake 30 minutes or until thoroughly heated and bubbly. Uncover and sprinkle with remaining cheese. Bake 5 minutes. Serve with your favorite condiments – shredded cheese, sour cream, diced tomato, taco sauce, ripe olives.

Tips: Refrigerate the remaining corn to use as a side vegetable or add to green salads for a touch of sweetness.
If your family prefers, you can use red enchilada sauce instead of the green sauce.