How to make it
Preheat the oven to 400˚F.
In a large bowl, combine the black beans, corn, Lee Kum Kee Minced Garlic, cumin, chili powder, green onion, pepper jack cheese, and Lee Kum Kee Sriracha Chili Sauce. Mix until well combined. Season with salt and pepper to taste.
Spread 1 cup of the enchilada sauce into the bottom of a baking dish.
Fill each tortilla with ⅓ cup of the corn and bean mix. Roll the tortilla up then place it seam side down into the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce on top of the enchiladas. Top them with the shredded sharp cheddar cheese. Bake it in the oven for about 20 minutes until the cheese is melted and bubbly. Remove the enchiladas from the oven.
Top with crumbled cotija cheese, diced tomatoes, sliced green onions, and cilantro leaves. Enjoy!