Vegetarian Bean and Cheese Enchiladas - PB on Life

Ingredients

• 2 tablespoons olive oil
• 2 medium yellow onions, finely chopped
• 1 red bell pepper or poblano chile, stemmed, seeded and cut into ¼-inch pieces
• 4 garlic cloves, peeled and thinly sliced
• Kosher salt and black pepper
• 1½ teaspoons ground cumin
• 1 (15-ounce) can fire-roasted tomatoes, preferably crushed (see Tip)
• 2 teaspoons chili powder
• ½ teaspoon hot sauce or 1 chipotle chile in adobo, chopped (optional)
• ¼ cup sour cream, plus more for serving (optional)
• 2 (15-ounce) cans black beans, rinsed
• 5 ounces mild Cheddar or Monterey Jack cheese, grated (about 1¼ cups)
• 10 12(6-inch) soft corn or flour tortillas
• Fresh cilantro leaves and stems, for serving