Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.
In a large skillet, warm oil over medium heat. Add onions and peppers and saute until tender.
In a large mixing bowl, combine onion and pepper mixture, all beans, sour cream, cilantro, green chiles, cumin, chili powder, 1 cup shredded cheese, and salt and pepper. Mix well.
Place 3-4 Tablespoons of bean mixture in each tortilla, roll up, and place tortilla in prepared pan.
Pour enchilada sauce over rolled tortillas and top with remaining shredded cheese.
Bake for 20-25 minutes or until cheese starts to bubble.
Remove from oven and top with additional cilantro as a garnish, if desired.