Lätta Vegetariska Enchiladas

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1. 1
   Place a rack in middle of oven; preheat to 400°. Heat 2 Tbsp. extra-virgin olive oil in a medium Dutch oven or other heavy pot over medium-high. Add 1 medium green bell pepper, ribs and seeds removed, finely chopped, 1 medium red bell pepper, ribs and seeds removed, finely chopped, 1 medium yellow onion, finely chopped, 3 garlic cloves, finely grated, ½ cup finely chopped cilantro, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. ground cumin, and 2 tsp. dried oregano; cook, stirring often with a wooden spoon or heatproof rubber spatula, until vegetables are softened, 5–7 minutes. Add two 15-oz. cans black beans, rinsed, and cook until beans are warmed through, about 2 minutes. Smash beans until about half are mashed (leave the rest intact) and remove pot from heat.
2. 2
   Pour 1¼ cups (about 10 oz.) from a 19-oz. can red enchilada sauce into a 13x9" baking dish and spread into an even layer across the bottom. Spoon 2 heaping Tbsp. bean mixture and 2 Tbsp. (about ½ oz.) from 8 oz. pepper Jack cheese, coarsely grated, down the center of 1 small flour or corn tortilla. Roll up tortilla and arrange, seam side down, in baking dish. Repeat process with remaining bean mixture, cheese, and 15 small flour or corn tortillas, fitting in dish snugly. Pour remaining red enchilada sauce over the top and spread to cover, leaving 1" at the ends of tortillas bare. Scatter remaining 4 oz. pepper Jack cheese, coarsely grated, over and bake until sauce is slightly bubbling and cheese is beginning to brown, 25–30 minutes.
3. 3
   Top enchiladas with sliced avocado, sliced red onion, and cilantro leaves with tender stems and serve with sour cream and lime wedges if desired.