Skillet Enchilada Bake

Preheat oven to 375 degrees F. In a large ovenproof skillet, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until beginning to soften, 3 minutes. Add garlic, chili powder, 1 1/2 teaspoons cumin, and 1 teaspoon oregano and cook, stirring constantly, until fragrant, 2 minutes. Add onion mixture, chipotle chili and adobo sauce, and tomatoes to a blender and blend until smooth. Season with salt and pepper. Heat remaining 3 tablespoons olive oil over medium-high heat in the skillet. Add peppers and cook until beginning to soften, 3 minutes. Add beans and remaining 1 1/2 teaspoons cumin and 2 teaspoons oregano and season with salt and pepper. Cook 3 minutes, then stir in cilantro. Transfer to a bowl. In same skillet, pour 1/2 cup sauce in bottom of skillet. Layer on 1/3 of the bean mixture, sprinkle with 1/3 of cheese, and layer with tortillas. (Tear tortillas to create an even layer.) Continue layering with sauce, bean mixture, cheese, and tortillas until skillet is full, ending with a layer of cheese. Bake until cheese is melting and sauce is bubbling, 15 minutes. Heat broiler and broil until top is nicely browned, 1 minute. Garnish with cilantro and serve.