Prepare all ingredients as instructed.

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

Heat olive oil in a saucepan over medium heat. Sauté garlic and red onion until softened. Stir in ground cumin, then add black beans with their liquid and the water. Season with salt and pepper. Simmer for 15–20 minutes to develop flavor. Remove from heat and stir in chopped cilantro.

In a skillet over medium heat, warm olive oil. Add diced chicken, garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken reaches an internal temperature of 165°F (74°C).

Whisk in chicken broth and tomato paste. Simmer on low heat for 10–15 minutes until the sauce thickens and flavors combine.

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.

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 until the cheese is melted and bubbly.

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

Serve the enchiladas with rice, black beans, chips and guacamole, and a Moscow mule mocktail. Enjoy!