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

Make the Black Beans: Heat olive oil in a saucepan over medium heat. Sauté the garlic and red onion until the onions begin 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.

Make the Enchiladas: Heat olive oil in a skillet over medium heat. Sauté the diced chicken with garlic powder, ground cumin, dried oregano, chili powder, and paprika until cooked through (cook to an 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 flavors to combine.

Prepare the Beans: Remove the beans from heat and stir in the chopped cilantro. Season to taste.

Assemble the Enchiladas: Preheat the oven broiler on low. Use a slotted spoon to place the chicken mixture into each tortilla. Roll tightly and spoon sauce over the top. Sprinkle with cheese and sliced jalapeños (if using).

Broil just until the cheese is melted and bubbly.

Make the Margarita Mocktail: Place all margarita mocktail ingredients into a pitcher or drink shaker. Mix until the honey is dissolved. Adjust any of the ingredients as needed to taste. Serve over ice if desired.

Serve: Serve the enchiladas with rice, black beans, and virgin margaritas. Enjoy!