Vegetarian Bean and Cheese Enchiladas

cooking.nytimes.com

Amy

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

1 ½ 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 1 ¼ cups)

10 to 12 (6-inch) soft corn or flour tortillas

Fresh cilantro leaves and stems, for serving

Directions at cooking.nytimes.com

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