Preheat the oven to 350 degrees F.

Chop the bell pepper and onion. Drain and rinse the beans and corn in a colander together. Grate and measure the cheese.

In a heavy nonstick skillet, heat the oil and sautee the bell pepper and onion until the onion is soft. Add the beans, corn, tomatoes, and diced chiles. Cook for about ten minutes to drive off some of the excess moisture, stirring occasionally. Keep an eye on it, though, because it will stick and get weird.

Once the filling is looking relatively dry, add one can of enchilada sauce and cook for about five more minutes. Then stir in half the cheese and turn off the heat.

Microwave the tortillas in batches with a damp paper towel over them for 30 seconds to make them pliable.

Spray a 9x15-inch glass casserole dish with Pam spray.

Use the nylon spoon that came with the slow cooker to dish out the filling onto the tortillas, with each enchilada getting one slightly heaping spoonful. Make em into burrito-like shapes and put them in the greased casserole. Spoon any leftover filling over the enchiladas, then pour on the other can of enchilada sauce, and then sprinkle on the other half of the cheese.

Bake for 20 minutes, or until the cheese is melted and the enchiladas are heated through. Leave them on the countertop for 5 minutes to coalesce before devouring.