Spicy Black Bean Enchiladas

Instructions

1. Prepare the oven
   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
2. Make the filling
   Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper and sauté for 5-7 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant. Stir in black beans, ground cumin, dried oregano, and chopped chipotle peppers. Cook for 2-3 minutes, then remove from heat. Slightly mash some of the beans with a wooden spoon to create a thicker texture while leaving most beans whole.
3. Prepare the tortillas
   Warm the tortillas to make them more pliable. Either wrap them in a damp paper towel and microwave for 30 seconds, or heat them individually in a dry skillet for 10-15 seconds per side. Keep them covered with a kitchen towel to stay warm and flexible.
4. Assemble the enchiladas
   Spread 1/2 cup of enchilada sauce on the bottom of the prepared baking dish. Take one tortilla, add about 3 tablespoons of the black bean mixture down the center, and sprinkle with 1 tablespoon of shredded cheese. Roll it up tightly and place it seam-side down in the baking dish. Repeat with remaining tortillas, arranging them snugly in the dish.
5. Add sauce and cheese
   Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure to cover them completely. Sprinkle the remaining shredded cheese over the top.
6. Bake
   Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 5-10 minutes, until the cheese is bubbly and slightly browned around the edges.
7. Garnish and serve
   Let the enchiladas cool for 5 minutes before serving. Garnish with fresh cilantro, sliced avocado, and serve with lime wedges on the side for squeezing over the top.