Black Bean and Corn Enchiladas

I was trying to make something very very easy with minimal dishes. That didn't happen, but it was still pretty easy, and very yummy. How I managed to use every bowl and pot in the house remains a mystery.
The very very easy went out the window when I couldn't find a vegan canned/jarred enchilada sauce. The homemade one was probably better, anyway. Recipe from Cooking Light, slightly
altered -

Enchilada Sauce

Ingredients:
1/2 cup diced red onion
1 teaspoon minced garlic
1/2 cup water
1 tablespoon chili powder
1/2 tablespoon agave nectar
1 teaspoon ground cumin
1/2 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained

Spray a medium pan with non-stick spray. Cook onion and garlic over medium heat for 5 minutes or until onion is tender. Stir in remaining ingredients, reduce heat and simmer 30 minutes.

The rest of it definitely qualifies as very very easy.

Ingredients:
1 can black beans, rinsed and drained
1 package frozen corn
8 tortillas (I used sprouted whole wheat with lime - awesome!)

Preheat oven to 350. Spread about a cup of sauce in the bottom of a 9x13 baking dish. For each enchilada, put the tortilla in a non-stick frying pan for about 10 seconds to soften it up. Then take a spoonful of corn and a spoonful of beans in the middle and roll it up; place in pan with the folded side down. Pour the rest of the sauce over the top. Bake for about 40 minutes, covered.

My tortillas were a little small, so I filled the rest of the pan with the remaining beans and corn. I put half a block of shredded Follow Your Heart cheddar on top, but I'm leaving it out of the recipe because it didn't add anything. I guess it made them look more enchilada-like, but I didn't feel like it had any flavor. Plus the enchiladas don't need it - even though they're really simple and un-seasoned, they tastes great as-is. Especially when topped with Toffuti Sour Supreme. Mmmm.

For a side dish, sauteed onion, peppers and squash with a little garlic and a healthy dose of cayenne.