Black Bean and Corn Enchiladas

That enchilada sauce look so unassuming, doesn't it? Don't let it fool you, though; it is fiery hot and takes no prisoners. It's my fault, though. I have never bought the store-bought enchilada sauce because I've never found one that doesn't contain refined sugar or corn syrup, so I went looking for recipes and came up with this one from vegweb: http://vegweb.com/index.php?topic=7103.0. I really want to write a sarcastic reply to the person who commented and asked why it has peppers in it, as it wouldn't be called "chipotle enchilada sauce" without the chipotle peppers. I will refrain, though. Anyhoo, I really should have added the chipotles one at a time to test the spiciness, but I did not and foolishly added all three at once. I am not exactly sure what qualifies as a "small" chipotle pepper, so I will keep that in mind for future reference and proceed with care.
The idea for these enchiladas came from a recipe title I found in Mastercook (I recently downloaded all of the vegetarian recipes from Mad's Recipe Emporium), but instead of following the recipe, I made up my own.

Ingredients:
Enchilada sauce
1 large onion (white or yellow), diced
2 ts olive oil
2 cans black beans, drained and rinsed
1 1/2 cups frozen corn
1 ts oregano
1 ts cumin
1 ts chili powder
8 tortillas (6-8" in diameter)

Preheat oven to 375 degrees F.
Heat olive oil in large skillet over medium heat.
Sauté onion until soft. Add black beans and corn, stirring occasionally until hot. Stir in oregano, cumin, and chili powder.
Spoon some of the enchilada sauce (from the vegweb recipe, or whatever you choose to use) on
the bottom of a 9x13" glass baking dish.
Warm the tortillas in the microwave (or oven, since it's already on) for 45 seconds to soften them up.
Spoon some enchilada sauce onto a large plate. Dip a tortilla in the sauce, spoon some filling onto the tortilla, then roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Bake, uncovered, for 15 minutes.