Black Bean and Corn Enchiladas

EASY and really nummy.

Mix in bowl:
4 cups black beans
2 cups frozen corn
2 cups salsa
2 cups plain yogurt (the healthy alternative to sour cream)
1 cup frozen chopped spinach
1 cup chopped bell pepper
2 cups grated cheddar cheese
10-12 8" tortillas

2 cups cheese
2 cups ennchilada sauce

Spoon mixture into a tortilla and roll in an ungreased 9x13 pan. Continue to fill tortillas and roll until you're out of mixture. Pour enchilada sauce and top with 2 more cups of grated cheese. Bake at 375 for 35 minutes or until bubbly.