Enchilada sauce: add oil to a medium size saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes. Add all spices, tomato paste and chicken stock and whisk to combine. Cook for 10 minutes, or until thickened. Set aside.

Preheat the oven to 200°C. Grease a deep baking dish.

In a large frying pan or nonstick wok over medium heat add oil and onion and saute for 2 minutes. Add chicken and cook, stirring often, for 5 minutes, or until the chicken is cooked through. Add garlic, black beans, salt and pepper, and 1 cup of enchilada sauce. Mix well then set aside.

Pour a ¼ cup of sauce into the bottom of the prepared baking dish. Add two large spoonfuls of chicken mixture to each tortilla, top with grated cheese, roll up and place side-by-side in the baking dish. Ladle on remaining sauce, then top with remaining cheese. Bake for 15-20 minutes until golden and bubbling.

Serve with fresh coriander, avocado, sour cream and jalapenos (optional). Yum!