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

Prepare the black beans: Heat olive oil in a saucepan over medium heat. Sauté garlic and red onion until softened. Stir in 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.

Prepare 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 (internal temperature of 165°F / 74°C).

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

Remove the beans from heat, stir in chopped cilantro, and adjust seasoning if needed.

Preheat the oven broiler on low. Assemble the enchiladas: Use a slotted spoon to place chicken into each tortilla, roll tightly, spoon sauce over the top, and sprinkle with cheese and sliced jalapeños if using. Broil just until the cheese is melted and bubbly.

Prepare the Moscow mule mocktail: In a small pitcher or glass, mix together ginger beer and lime juice. Garnish with fresh mint and serve over ice if desired.

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