Preheat oven to 350 F. Pour enough of the enchilada sauce in a 9"x13" casserole dish to thinly coat the bottom of the dish, set aside.

Place olive oil in a large skillet, and saute onion and green bell pepper over medium heat until both are soft. To the skillet add the shredded beef and salsa. Stir until warmed through.

Spoon about 3/4 cup of the meat and bean mixture down the middle of each tortilla. You’ll want to divide the meat mixture evenly between 8 tortillas.

Use about ½ of the shredded cheese to sprinkle over the meat mixture. Roll each enchilada and place in the prepared baking dish, seam side down.

Repeat this step, until the casserole dish is full. Pour remaining enchilada sauce over the top and sprinkle on remaining cheese.

Place the casserole dish into the oven and bake for 20 minutes.