Preheat the oven to 375°F (190°C).

In a skillet, heat olive oil over medium heat. Add diced onion and bell pepper, and sauté until softened, about 5 minutes.

Add black beans, corn, cumin, and chili powder to the skillet. Stir and cook for another 5 minutes. Remove from heat and mix in half of the cheddar cheese.

Spread a thin layer of enchilada sauce on the bottom of a baking dish.

Place a tortilla on a flat surface, add a generous scoop of the filling, and roll it up tightly. Place seam-side down in the baking dish.

Repeat with remaining tortillas and filling.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheddar cheese.

Cover the baking dish with aluminum foil and bake for 20 minutes.

Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.

Let cool for a few minutes before serving. Top with sour cream and cilantro.