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1
Bring your smoker to its appropriate cooking temperature.
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2
Coat the chorizo with oil.
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3
Sprinkle it with the garlic powder and let it sit at room temperature for 20 minutes.
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4
Transfer the chorizo to the smoker.
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5
Smoke until it is cooked through and juicy, about 55 to 65 minutes at a temperature of 225 F to 250 F. Leave the smoker on.
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6
When its cool enough to handle, slice the chorizo into thin rounds and then cut the rounds into quarters.
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7
Place the chorizo pieces in a Dutch oven or other large, smokeproof baking dish.
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8
Add the beans, mezcal, and lime juice and stir to combine.
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9
Transfer the bean mixture to the smoker and cook it for 30 minutes or until the beans are heated through and nicely flavored with smoke.
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10
(The beans can be prepared to this point 1 to 2 days ahead, covered, and refrigerated.
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11
Rewarm before proceeding).
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12
While the beans smoke, prepare the tortillas.
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13
In a small skillet, warm 1/4 to 1/2 inch of oil until it ripples.
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14
Dip the tortillas into the oil, one at a time, for a very few seconds, just until the tortillas go limp.
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15
Drain the tortillas and keep them warm.
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16
Grease a shallow baking dish, preferably about 13 inches long and 7 to 9 inches wide.
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17
When the beans are ready, stir the mint into them.
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18
Dip a tortilla in the warm enchilada sauce and spoon about 3 tablespoons of beans over it.
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19
Roll the tortilla up snug and transfer it to the dish.
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20
Repeat with the remaining tortillas, sauce, and filling.
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21
Quickly heat the remaining enchilada sauce in a small saucepan to bubbling.
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22
Pour the sauce over the enchiladas and top with cheese.
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23
(The enchiladas can be made to this point 2 hours ahead, covered, and refrigerated.
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24
Return the dish to room temperature and reheat it in a 350F oven for 15 to 20 minutes.)
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25
Garnish with limes and mint, if you wish, and serve immediately.
