Prepare the ingredients as instructed above.

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

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

Enchiladas: Heat olive oil in a skillet over medium heat. Sauté diced chicken with garlic powder, ground cumin, dried oregano, chili powder, and paprika until cooked to an internal temperature of 160°F / 71°C).

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

Preheat the oven broiler on low.

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

Broil until the cheese is melted and bubbly.

Moscow Mule Mocktail: mix ginger beer, water, and lime juice. Garnish with fresh mint. Serve over ice if desired.

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