First up - set the oven to 400 degrees and gather all of your ingredients.
Time to cook the beans and corn. In a hot pan add the oil. Fry the beans and corn with the chili powder until the corn starts to get nice and toasty.
Lay down your 8 corn tortillas and distribute the black refried beans.
Then, top with the corn and white bean mix.
Time to roll them. The corn tortillas aren't as flexible as the flour ones, because they have not gluten. Not to worry, they work and taste great.
Be sure to put 1/2 the jar of Mexican salsa in the bottom of the pan, so the enchiladas don't stick.
Once they are all rolled and in place, pour over the enchilada sauce and top with the rest of the salsa.
Bake at 400 degrees for 25-20 minutes, uncovered.
That's it! Done. Eat with sour cream, guacamole, or fresh cilantro.