Green chiles shine in this pantry-staple friendly enchilada sauce recipe.
Preheat oven to 425F.
In a large skillet over medium-high heat, heat 1 tablespoon of the oil until shimmering. Add onion and jalapeño and sauté until softened. Add garlic and cook until aromatic, about 30 seconds.
Transfer onion mixture to a blender or food processor. Add vegetable or chicken stock, green chiles, ground cumin, lime juice and ½ teaspoon salt. Blend until smooth. Taste and add salt if needed. Set sauce aside.
Use a paper towel to wipe out skillet of any residual onion mixture. Return skillet to medium-high heat. Heat 1 tablespoon of the oil until shimmering. Add beef in an even layer and cook, undisturbed until beef starts to brown and some edges are beginning to caramelize and get crispy. Season with 1 teaspoon salt. Stir beef and cook until meat is cooked through and has some crispy bits.
Off heat, add black beans and ¼ cup of reserved sauce to beef. Stir to combine.
In a 9x13 baking dish spread 2 spoonfuls of the reserved sauce to line the dish.
To assemble enchiladas, fill warmed tortillas with about ¼ cup filling. Do not stuff enchiladas too full or they will not roll well. Roll enchiladas and place in pan seam side down. Repeat with remaining tortillas. When all tortillas are assembled, sprinkle any extra filling on top of the enchiladas. Pour sauce over top, ensuring that all tortillas are covered. Sprinkle cheese on top.
Bake, covered with foil, until cheese bubbles, about 20 minutes. Remove foil, turn on broiler and broil until cheese is browned, about 1-2 minutes.
Sprinkle with cilantro leaves if desired.