Step 1

Preheat oven to 375 degrees F.

Step 2

In a small bowl, combine the black beans and green chiles.

Step 3

Spread about 1/2 cup of the enchilada sauce on the bottom of a 9x13-inch baking dish.

Step 4

Pour remaining sauce into a shallow bowl or pie plate. Working one at a time, dip tortilla into sauce to lightly coat both sides. Transfer to a plate, then place about 3 tablespoons of the bean mixture into the top center. Top with a few tablespoons of the cheese.

Step 5

Roll up and place seam side down in baking dish. Repeat until you’ve used all of the tortillas, placing them close together in the pan.

Step 6

Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle with remaining shredded cheese.

Step 7

Bake enchiladas until cheese is melted and bubbly, about 20 minutes.

Step 8

Remove the pan from the oven and allow enchiladas to cool for 5 minutes. Garnish with cilantro, green onion, avocado, and queso fresco, if desired. Serve warm.