Black Bean Enchiladas

• 1 tbsp extra virgin olive oil
• 1 brown onion, diced
• 1 capsicum (peppers), diced
• 400 g tin black beans, drained
• 400 g butternut pumpkin, peeled and cubed
• 8 whole wheat flour tortillas
• 350 g tomato passata
• 30 g taco seasoning
• 1 cup cheddar cheese, grated
• 1 bunch coriander (cilantro)