Cut the fat and keep the calcium by using low-fat cheese. For a complete source of protein and fiber, add whole-grain rice to the beans.
Preheat oven to 375°.
In a medium bowl, partially mash beans with a fork. Add corn, Jack cheese, 1/3 cup cilantro, and 1/4 cup enchilada sauce.
In another bowl, combine remaining enchilada sauce and salsa.
Lightly coat a 13 x 9-inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce mixture in bottom of dish.
Warm tortillas in microwave according to package directions. Spoon about 1/3 cup bean mixture down center of each tortilla; roll up. Arrange tortillas seam side down in baking dish; top with remaining enchilada sauce mixture and crumbled queso. Bake for 20 minutes or until thoroughly heated. Sprinkle with remaining cilantro.
Note: Shredded Mexican cheese (such as Kraft or Sargento) can be substituted for queso fresco or anejo.