2 tablespoons olive oil
1 onion diced
4 garlic cloves, chopped
1 red bell pepper, diced
1/2 teaspoon salt
1 teaspoon cumin
1 14 ounce can black beans rinsed, drained
1/4 cup chopped cilantro
2 cups homemade enchilada sauce
8 x 8-inch whole wheat tortillas
2 cups grated cheese
Additional toppings: sour cream and hot sauce
Preheat oven to 400°F.
Heat oil in a large skillet over medium-high heat. Add onion and stir 2-3 minutes. Lower heat to medium add bell pepper, garlic and salt. Saute until peppers are tender about -7-9 minutes. Add in the cumin, and saute 3 more minutes.
Remove from heat. Add the black beans, taste for salt, adding more if you like. Stir in half the cilantro.
Grease 9x13 baking dish. Pour 1/2 cup of the enchilada sauce and spreading around so the bottom of the pan is nicely coated.
Place 1/2 cup filling down the center of the tortilla add 2-3 tablespoons grated cheese over top and wrap it up tightly. Place enchilada seam side down over the sauce. Repeat with the remaining 7 tortillas. Pour the remaining Enchilada Sauce over the enchiladas. Sprinkle with remaining cup of cheese.
Place in the hot oven, foiled for 20 minutes then uncover for the last 6-10 minutes until cheese is melted. Scatter chopped cilantro over the enchiladas. Top with sour cream and hot sauce and serve.