Step 1

Place a pan on the stove over medium heat. Add olive oil, onion, garlic, cumin, salt and pepper. Saute until onions begins to soften (approx. 5-7 minutes), stirring regularly. Add jalapeño and cream cheese to the pan and saute for an additional 1-2 minutes, or until cream cheese is softened and everything is combined.

Step 2

Add the contents of the pan to a blender with cilantro and 1/4 cup of water. Pulse until combined. Add additional water if needed and taste to adjust seasoning. Pour into a bowl and place in the fridge until ready to use.

Step 3

Place the same pan back on the stove over medium heat. Add olive oil, onion, garlic, cumin, black beans, green chilies, salt and pepper. Saute until onions are soft and translucent (approx. 7-10 minutes), stirring regularly. Halfway through cooking the filling, add enchilada sauce to keep mixture from sticking. Once onions are cooked, add 3/4 of the jalapeño cream sauce. Stir to combine. Set filling aside.

Step 4

Preheat oven to 350 degrees. Wrap tortillas in a damp paper towel and steam in the microwave for 30 seconds.** Cover the bottom of a baking dish with 1/4 cup of enchilada sauce. Fill each tortilla with 1/4 cup of filling and roll up to contain the filling. Place each filled tortilla seam side down in the baking dish. Top with remaining enchilada sauce and place in the oven for 10-20 minutes.*** Remove from the oven and allow enchiladas to cool for 5 minutes. Top with additional cream sauce and cilantro. Serve and enjoy!