Preheat oven to 350 degrees.

Cook rice. Combine 1 cup of rice with 2 cups of water, dash of salt and slowly bring to a low boil. Reduce to low simmer with lid on. Once done, set aside. Can be done ahead.

While rice is cooking, prepare filling. Add olive oil to a large pan over medium heat. Add in onion, garlic, bell pepper, cumin, and cayenne and sauté for 5-7 minutes, until peppers are soft. Lower the heat and add in tomato, cilantro, beans, corn, and salt and pepper, and cook another 5 minutes. Turn off heat and mix in rice and 1/2 cup cheese.

Assemble the enchiladas. Lightly spray two 9 x 12 pans with non-stick spray. Fill each tortilla with roughly 1/2 cup of filling and gently roll and place seam side down in the pan. Once they are all rolled, pour the enchilada sauce over the tortillas. Lastly, sprinkle the remaining 2 cups of cheese on top (1 cup per pan).

Place pans in the oven until warm and bubbly, about 15 minutes. Let cool slightly before serving. Add toppings such as sliced avocado, chopped cilantro, sour cream, or a lime crema.