In a large mixing bowl, stir together the black beans, corn, green chilies, diced red pepper, lime juice, and seasoning.
Spoon some of the mixture into a corn tortilla. Wrap.
Place the tortilla seam side down in the baking tray. There will be 12 tortilla rolls in each tray when they are done.
Pour one can of enchilada sauce over top of the enchiladas in each tray.
Sprinkle 2 cups of cheese over each of the dishes.
Take out of the oven. Remove the foil. Bake for another few minutes until the cheese on top is melted.
Note that this recipe makes two trays of enchiladas. If you would like to make just one tray, half the ingredients.