Prepare all ingredients as listed above.

Heat olive oil in a saucepan over medium heat. Add the garlic and red onion and sauté 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 and simmer for about 15–20 minutes to develop flavor. Remove from heat and stir in the chopped cilantro.

Heat olive oil in a skillet over medium heat. Add the diced chicken and season with garlic powder, cumin, oregano, chili powder, and paprika. Cook until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Whisk in the chicken broth and tomato paste. Season lightly with salt and 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, then mix until combined. Season with salt and black pepper to taste. Serve with tortilla chips.

Preheat the oven broiler on low.

Using a slotted spoon, place the chicken into each tortilla. Roll tightly and place seam-side down in a baking dish.

Spoon the remaining sauce over the tortillas and sprinkle with cheese and sliced jalapeños if using.

Broil just until the cheese is melted and bubbly.

Combine sparkling water, lime, and chia seeds and stir well. Allow 5 minutes for the chia seeds to bloom.

Serve the chicken enchiladas with black beans, chips and guacamole, lime chia sparkling water, and dates for dessert.