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1
Preheat oven to 375*F. and position a baking rack in the middle of the oven.
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2
Combine black beans, green chilies, sour cream and manchego(or other) cheese in a mixing bowl. Taste and add salt and pepper if desired. Add cumin if using, but fine without. Set aside.
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3
Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
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4
Pour enough enchilada sauce to also lightly coat the bottom of a 9x13 dish. Swirl to coat and set aside.
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5
If using corn tortillas drench them in hot oil before rolling up(this will soften them and make them easier to roll up).
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6
Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 2 Tbsp of the black bean filling and roll up. Place seam side down and continue until the pan is filled - should be about 10-12 enchiladas.
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7
Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with a bit more cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly.
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8
Serve with toppings such as avocado, guacamole, salsa, fajita veggies, sour cream, green onion, cilantro or lettuce.
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9
Will keep in the fridge for a couple days.
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10
Reheat in oven or microwave.
