In a large skillet stir fry the peppers on medium to high heat until soft.
While the peppers are cooking, wrap tortillas in foil and place in oven to warm slightly before using.
Remove peppers from skillet
Using the same skillet – make the sauce. Over medium heat, add crushed tomatoes, chili powder and garlic powder and stir to combine. Add stock and cumin and stir well then leave to simmer on low-medium heat until slightly reduced and smooth.
Assembling and Cooking the Enchiladas
Put a heaping tbsp of refried beans and a spoonful of corn and peppers in a tortilla and top with small sprinkle of cheese. Roll and place seam down in a large baking dish (whatever you usually use for lasagna). Repeat with remaining tortillas, using all the beans and veg and 1 cup of the cheese.
Pour enchilada sauce over the enchiladas completely covering and allowing to seep down into the baking dish. Sprinkle with remaining cheese.
Bake for 20-25 minutes until bubbly and cheese has melted. Top with cilantro and serve.