Start by preheating your oven to 375°F (190°C). This ensures that the enchiladas will bake evenly and become nice and bubbly.
Lightly grease a 9x13-inch baking dish with olive oil to prevent sticking. This step is optional, but it helps with cleanup later!
In a mixing bowl, combine the black beans, corn, ground cumin, garlic powder, and onion powder. Stir until well mixed. This will add flavor and heartiness to your enchiladas.
Place the frozen taquitos in a single layer at the bottom of the prepared baking dish. You can fit about 12 taquitos, depending on the size of your dish.
Pour the enchilada sauce evenly over the taquitos, making sure they are well covered. This will infuse the taquitos with flavor and keep them moist while baking.
Sprinkle the shredded cheese generously over the enchiladas. The cheese will melt and create a delicious, gooey topping that everyone will love.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Once baked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro if desired. Serve warm with avocado or sour cream on the side for a creamy contrast.
