In a large saucepan of 1 1 /2 cups water, cook rice per package instructions; set aside.
Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Ladle big spoonfuls of the mixture onto warm tortillas and garnish with extra cilantro. Serve with sour cream, fresh avocado and lime wedges.
NOTE: You can either warm the tortillas, or fry them up in a little bit of olive oil. I highly recommend frying, but it's completely up to you!
ANOTHER NOTE: If you don't have enchilada sauce, you can substitute the same amount of fire roasted tomatoes or diced tomatoes.
LAST NOTE: Even though this is a vegetarian dish, adding ground meat would absolutely work. For a family of 4 I recommend 1 pound of ground meat. Add it after you have sauteed the onion, garlic and bell pepper for a few minutes.
Inspired by Damn Delicious