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1
Preheat oven to 350 degrees .
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2
In a large saucepan, heat the olive oil.
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3
Cook the onion and bell peppers over moderate heat until soft and translucent, about 5 to 7 minutes.
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4
Add the garlic, jalapeno, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring, for 1 minute.
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5
Stir in the tomatoes and remove from heat.
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6
Set aside 1 cup of the tomato mixture.
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7
Blend the remaining mixture in a food processor or blender until smooth.
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8
Return the tomato mixture to heat and simmer for 20 minutes.
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9
Place the reserved 1 cup of sauce in a large bowl.
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10
Stir in the 2 cans of beans and 2 cups of cheese.
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11
Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 1 minute.
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12
Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish.
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13
Arrange the tortillas on a work surface.
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14
Spoon about 3/4 cup of the bean mixture onto each tortilla.
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15
Roll up the tortillas and arrange them in the baking dish.
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16
Top the tortillas evenly with the remaining sauce.
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17
Sprinkle the tops of the enchiladas with the remaining cup of cheese.
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18
Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
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19
Serve warm with sour cream, jalapenos, lime wedges and minced green onions.
