Black Bean Enchiladas!!

Over the weekend, I went to a tex-mex dinner party. I elected myself to bring the vegetarian option, so I cooked up some black bean enchiladas! I improvised a bit and didn't use much of a recipe; but they turned out yummy, so I thought I'd share what I did!

Ingredients:
--Tortillas (I used a mixture of regular flour tortillas and spicy lime habanero tortillas from Trader Joe's---a lot of people use corn tortillas, but they are more difficult to keep shut after you assemble the enchiladas. So, if you use corn, make sure to warm them up or dip them in enchilada sauce before hand...to get them soft and easier to work with.)
--Green chiles (small can or get them fresh)
--One red pepper
--Two garlic gloves
--Two cans black beans (I used Trader Joe's refried black beans with jalapenos)
--One can enchilada sauce (I used the red vegetarian sauce from a regular grocery store..The Trader Joe's enchilada sauce has chicken in it, so beware!! It is not marked very well, and I almost bought it on accident!)
--One can plain tomato sauce
--Taco seasoning
--Two bags of cheese (monterey jack, cheddar, etc.)

What to do:
--Put the beans into a sauce pan to warm up.
--In a frying pan, put some olive oil, chopped garlic, chiles (I put half in of a 6 oz. can, but you can do more/less), and half of the red pepper chopped up.
--Add the can of enchilada sauce and about a 1/4 can of tomato sauce to the pan and stir it up.
--Return to the beans. Add a couple spoonfuls of the enchilada sauce mixture to them, along with about 1/2 can of plain tomato sauce, taco seasoning, and a handful of cheese. I do this to taste...not really measuring. So, add the ingredients as you wish.
--Now that you have the beans and sauce ready, you can start to assemble. Coat the bottom of your baking dish with enchilada sauce (so those little puppies don't burn.) Then, put a scoopful of beans down the center of a tortilla and top it with cheese. Then, roll it up, and put it in the baking dish seam side down (haha...so they won't open up!!) Repeat for as many tortillas are you're making.
--Once you're done with that, top the enchiladas with the remainder of the enchilada sauce and sprinkle with lots of cheese! I topped them with sliced black olives, diced tomatoes, and sliced red peppers.
--Bake at 350 degrees for 15-20 minutes (checking midway through to make sure they are melting and not burning!)
--Serve with sour cream or any other yummy garnishes you can think of!!