Bean and Corn Enchiladas

1 Green bell pepper, sliced
1 Red bell pepper, sliced
¾ cup sliced onion
1 to 2 cloves garlic, minced
1 ½ cup nonfat commercial taco sauce or salsa sauce
3 cups canned or cooked pinto or black beans
1 ½ cup frozen corn kernels
1 ½ teaspoon cumin
Chopped cilantro to taste
6-8 nonfat corn tortillas

DIRECTIONS
Sauté the peppers and onion in a skillet with 2 tablespoons of the taco sauce, until tender. Stir in the beans, corn, and seasonings.  Paint the tortillas with a coating of taco sauce.  Spoon about ¼ cup of the bean mix on each, and roll up.  They can be eaten as is or baked at 375 degrees in the oven for 15 minutes.