Preheat oven to 350 degrees
Rinse and drain the black beans and frozen corn. Chop onions, garlic, mushrooms, bell peppers, tomatoes and cilantro.
Heat olive oil over medium high heat and add onion and garlic. Sautee for about 2 minutes.
Then add mushrooms and peppers and cook additional 3-4 minutes.
Add remaining ingredients reserving the cheese and enchilada sauce till the end. Then cook an additional 10 minutes.
Spoon bean and veggie mixture equally between wraps and put handful of cheese on top.
Wrap and place seam side down in large casserole dish. Cover with enchilada sauce and additional cheese.
Bake in preheated oven approximately 30 minutes till bubbly and brown.
Let stand 5-10 minutes prior to serving