Black Bean Vegan Enchiladas

1. Heat oil in a saute pan over medium heat. Add onion and garlic and cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans, tomato sauce and water (see note) and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
2. Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with the chopped cilantro (save 1 tablespoon for garnishing), jalapenos and half of the cheese.
3. Preheat oven to 350°F.
4. Spread ½ cup of the sauce in the bottom of the baking dish. Microwave 5 tortillas at a time or follow the package instructions to soften. Scoop about ¼ cup bean mixture into each tortilla and roll it up tightly. Place the filled and rolled tortillas in the baking dish seam-side down. Finish all tortillas.
5. Dip a pastry brush in the sauce and brush the ends of each tortilla. Pour the remaining sauce evenly over the enchiladas.
6. Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil. Bake for 20 minutes. Remove the foil, bake for an additional 2-3 minutes until the cheese is slightly brown.
7. Garnish with the remaining cilantro before serving.

Notes:
1. If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking. Add lettuce if desired.
2. Due to different recipes of making tomato puree, the liquid content may vary. Gradually add excess water when making the bean mixture if necessary.
3. This recipe was inspired by a beef version on browneyedbaker.com