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In a nonstick pan, saute onion in a couple of tablespoons of water until soft. Add garlic and jalapeño and saute for a couple more minutes.
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Add cumin, salt and oregano and cook for another minute
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Stir in black beans and heat through. Remove from heat
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Heat about 1/2 c. of the enchilada sauce in a small skillet. Spread another 1/4 c. in the bottom of baking dish (big enough to hold 12 enchiladas)
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Dip tortilla into the heated sauce for about 1/2 minute, or until soft enough to roll
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Place 2 tablespoons of the black bean mixture and 2 tablespoons of cheeze on the tortilla, roll up, and place in baking dish. Repeat with all 12 tortillas
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Spread remaining 1/2 c. cheeze on top and sprinkle with black olives and green onions, if using
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Cover pan and bake at 350F for about 30 minutes, or until bubbly. Remove cover and let bake 5 more minutes.
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Remove from oven and let cool slightly. Top with sour cream if desired.