Spread a small portion of the enchilada sauce at the bottom of the dutch oven.
Spread a spoonful of the sautéed peppers and onions and black beans in each tortilla. Sprinkle each with cheese, then tightly wrap the tortilla. Place the tortilla in your dutch oven.
Cover the tortillas with the remaining enchilada sauce. Sprinkle with the remaining cheese.
Set the cast iron dutch oven over campfire coals. Using tongs, also place 5-8 coals on the dutch oven lid in a checker formation. Check the enchiladas after 10 minutes. They are done once the sauce is bubbling and cheese is melted.