Place the tomatoes and orange juice in a food processor and pulse until smooth. Season with salt and pepper, and then set aside. Heat the oil in a large skillet set over medium-high. Add the onion, bell peppers, cumin, chili powder and cayenne and cook 3–4 minutes. Mix in half of the fresh tomato puree, and then remove from the heat.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Lay the tortillas flat on a work surface. Spread an equal amount of refried beans down the centre of each tortilla. Divide and top the beans with the onion/bell pepper mixture and half the cheese. Roll each tortilla into a cylinder and place on the baking sheet, spacing each enchilada about 2 inches apart. Spoon the remaining tomato puree over the enchiladas. Sprinkle with remaining cheese. Bake 25–30 minutes, or until heated through and cheese is golden.
Note: 1 (14 oz.) can of tomato sauce could replace the fresh tomato puree in this recipe.