Beyond Beef Enchiladas

These vegetarian enchiladas are very tasty and very, very light. "On the other side of meat" gives the filling juiciness, and the sauce gives it a great warm spice and tart taste. For the gluten-free version of this recipe, use corn tortillas.
Preheat the oven to 375°F. Heat the oil in a large skillet over medium-high heat. Add the bell pepper, onion, salt and pepper; cook, stirring frequently, for 3 minutes. Add the minced meat and cook, crumbling with the back of a spoon, until lightly browned and cooked through, about 5 minutes. Sprinkle the meat mixture with 1 teaspoon cumin and 2 teaspoons chili powder; cook, stirring frequently, until fragrant, about 1 minute. Remove 1/2 cup diced tomatoes with green chili peppers from the jar; set aside. Combine the remaining diced tomatoes and chili with the "meat" mixture. Add the black beans; cook, stirring, for 1 minute. Remove from heat; add half the cheese.Combine the tomato sauce, water, jalapeno, diced chili tomatoes, and remaining cumin and ground chili pepper in a blender or food processor until smooth. Set aside.Wrap the tortillas in a damp paper towel and place in the microwave for 30 seconds; keep under the lid until ready to eat. Process 1 tortilla at a time and fill 1/3 cup of the filling. Roll out the tortilla with the filling; place seam side down in a lightly oiled 13-inch x 9-inch baking dish. Repeat the process with the remaining tortillas and filling. Drizzle the enchiladas evenly with the sauce and sprinkle with the remaining cheese.Bake in the preheated oven until golden brown and bubbly, about 25 minutes. Let stand for 5-10 minutes before serving. Served with the desired fillings.