Bean and Cheese Vegetarian Enchiladas

Name: Bean and Cheese Vegetarian Enchiladas
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, chopped; 2 bell peppers, chopped; 2 cloves garlic, minced; 1 jalapeño, seeded and chopped; 1 tablespoon chili powder; 1 teaspoon cumin; Pinch of crushed red pepper; 1 teaspoon smoked paprika; 1/2 teaspoon dried Mexican oregano; 1 teaspoon sugar; Kosher salt; Fresh ground black pepper; One 28-ounce can diced tomatoes; One 15-ounce can dark red kidney beans, rinsed; One 15-ounce can black beans, rinsed; 8 eight-inch corn or flour tortillas; 12 ounces shredded Monterey jack cheese (about 3 cups)