1 dozen corn tortillas
1 lb chorizo, cooked and drained of grease
3 cups shredded cheddar cheese
1 cup black beans
1/2 cup chopped cilantro
2 (15 ounce) cans tomato sauce
1 tbsp cumin
1 tbsp chili powder
1 tsp garlic powder
1/2 tsp coriander
1/2 tsp onion powder
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper, or to taste
Cook the chorizo in a frying pan, about 20 minutes, until firm and lightly browned. Drain grease (there will be a lot of it!). In a bowl, combine the chorizo, beans, cilantro and cheese (reserve some for sprinkling over the top), and mix.
In another bowl, pour in the two cans of tomato sauce. Add all of the spices and mix.
Take the corn tortillas and warm them in the microwave for just about 30 seconds. This will stop them from breaking when you roll them up. You may need to do this several times while assembling the enchiladas.
To assemble, take a corn tortilla, dip both sides in the tomato sauce, and then fill with the chorizo, bean and cheese mixture. Roll it up, and place it in a baking pan. Do that until the pan is full. Sprinkle with remaining sauce and bake in the oven at 350 degrees for about a half hour, or browned on top.