• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can black beans, drained and rinsed
• 1 can corn, drained and rinsed
• 1 ½ cups enchilada sauce, divided
• ½ teaspoon chili powder
• ½ cup shredded cheddar cheese
• sour cream, for serving
• fresh cilantro, for serving