Prepare the ingredients as instructed.

Cook the white rice according to package instructions. Once tender, season with salt and black pepper. Keep warm and covered.

To make the black beans, heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onion begins to soften.

Stir in the ground cumin, then add the black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove the beans from heat and stir in chopped cilantro. Season to taste.

To make the enchiladas, heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, cumin, oregano, chili powder, and paprika until cooked through (internal temperature of 165°F / 74°C).

Whisk in the chicken broth and tomato paste. Season with salt. Simmer on low heat for 10–15 minutes, allowing the sauce to thicken and the flavors to combine.

Make the Guacamole: Mash the avocado in a bowl with a fork. Add cilantro, garlic powder, lime juice, and cumin. Mix until combined. Season with salt and black pepper to taste. Set aside. Serve with tortilla chips.

Preheat the oven broiler on low.

Assemble the enchiladas: Use a slotted spoon to place the chicken into each tortilla. Roll tightly, spoon sauce over the top, and sprinkle with cheese and sliced jalapeños (if using).

Broil the enchiladas just until the cheese is melted and bubbly.

In a small pitcher or glass, mix together the ginger beer and lime juice. Garnish with fresh mint. Serve over ice if desired.

Serve the enchiladas with the rice, black beans, and Moscow mule mocktail.