First make the beans.
In a pot, heat oil.
Add onion and garlic. Saute until softened.
Add beans, 4 cups water, cumin and salt. Bring to a boil. Reduce to a simmer and cook until beans are tender, about 45 minutes.
Add corn and cilantro. Stir to combine.
Raise heat to high and cook for 10 minutes until most of the liquid has evaporated.
Leave to cool for at least 15 minutes so the beans can thicken as they cool.
Now let's assemble the enchiladas.
Preheat oven to 350 F.
In a 9x12 baking dish, pour 3/4 cup of the salsa verde and spread on the bottom.
In a bowl, combine the cheddar and pepper jack. Mix to combine.
If the corn tortillas were in the fridge, you will need to heat them in the microwave for 20 seconds to make them pliable.
Lay out a corn tortilla. Place 2 tablespoons of beans on top. Sprinkle a little of the grated cheese on top. Add a little cilantro and roll into a cylinder.
Lay in a 9x12 casserole dish. Repeat until all the filling/tortillas has been used up.
Sprinkle the remaining salsa verde on top. (about 2 1/2 cups)
Sprinkle remaining grated cheese on top (about 2 1/2 cups)
Bake for 30 minutes.
If desired, you can utilize optional garnishes.
Serve with more salsa verde.