In a medium skillet, add 1 tablespoon of oil and roast the corn, peppers, and onion over medium-high heat for about 7 minutes. Stir frequently. Reduce heat and add the tomato. Roast for 3 more minutes.
Stir in beans, salt, pepper, cumin, hot sauce, tomato bouillon, and 1 tablespoon of enchilada sauce. Remove from heat.
Add a layer of non-stick spray with a tablespoon of the enchilada sauce to baking dish. Assemble enchiladas with tortillas and roasted filling, taquito-style. Pour remaining enchilada sauce and top with cheese. TIP: To prevent the tortillas from breaking upon assembly, heat them in a small pan over medium heat with 1 tablespoon of oil. This will soften them and give a richer flavor too.
Cover enchiladas with aluminum foil and bake 350 F for 15 minutes.Serve with cilantro, guacamole, lime, or any desired toppings.