Set a large skillet over medium-high heat and pour in olive oil. Once the oil is shimmering, add the peppers and onion.

Cook the vegetables, stirring frequently, until softened and slightly browned, 6-8 minutes. Add the black beans, cumin, coriander, and salt and pepper. Cook, continuing to stir, for 1-2 minutes longer.

Remove the skillet from the heat. Transfer the black bean and vegetable mixture to a large mixing bowl.

Crack the eggs into a separate mixing bowl and beat until smooth.

Return the skillet to the stovetop and turn the heat to medium-low. Add the olive oil.

Once the oil is shimmering, pour the eggs into the skillet. Cook, folding the eggs with a rubber spatula, until they are softly scrambled, 2-3 minutes. Take care not to overcook the eggs. Season with salt and black pepper.

Transfer the eggs to the bowl with the black bean mixture and add 1/3 of the shredded cheese. Mix with a rubber spatula to combine.

Place one warmed tortilla on a dinner plate. Spoon about 1/4 cup of the black bean and egg mixture into the center of the tortilla. Using clean hands, tightly roll the enchilada and place seam-side down in the sauced casserole dish. Repeat with the remaining tortillas.

Once all the tortillas are rolled and arranged in the baking dish, pour the remaining salsa verde evenly over the enchiladas. Sprinkle the remaining shredded cheese over the top.

Bake the enchiladas on middle rack of oven until the edges are bubbling and the cheese is melted and slightly golden brown, 22-25 minutes.

Check to see that enchiladas are done. Remove from oven or add time as needed.

Sprinkle with the minced cilantro. Serve with diced avocado and sour cream, if desired.