Preheat the oven to 350°F.

Spoon about 1/2 cup of enchilada sauce into a 9x13-inch baking dish and spread evenly across the bottom. Set aside.

Finely chop the red onion and bell pepper. Remove the seeds from the jalapeno and finely dice. Mince the garlic.

Set an extra-large skillet over medium-high heat and add the olive oil. Once oil is hot, add the onion and peppers. Saute until softened and beginning to brown, 6-7 minutes. Add the black beans, green chilies, garlic, salt, black pepper, cumin, coriander, and oregano. Cook until fragrant, 1-2 minutes longer.

Transfer the bean mixture to a large mixing bowl. Gently mash the beans with a large fork, leaving some whole.

Place a few tortillas on a dinner plate and warm in the microwave until pliable, 20-30 seconds. Repeat with remaining tortillas.

Spoon about 1/4 cup of the bean mixture into the center of a tortilla. Gently roll the tortilla and place it seam side down in the sauced baking dish. Repeat with the remaining tortillas and filling.

Evenly pour remaining enchilada sauce from the 2 cans over the rolled tortillas, spreading it to make sure all tortillas are covered.

Cover the dish with a sheet of aluminum foil.

Bake the enchiladas on middle rack of oven for 20 minutes.

Carefully remove the foil. Continue baking until edges are bubbling, 7-10 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Allow the enchiladas to cool for 10 minutes. Sprinkle with cilantro, if using, and serve with additional enchilada sauce and hot sauce if you like.