1 Chipotle chile in adobo sauce; minced
1 tablespoon Olive oil; plus extra for greasing
1 medium Onion; minced
3 14.5 oz cans Black beans; drained and rinsed
1 cup Orange juice
1 cup Salsa (mild or medium)
1 cup Tomato sauce
1 teaspoon Dried Oregano
1 teaspoon Ground cumin
8 burrito-sized tortillas
8 ounces cream cheese cut into slices
2 cups Monterey jack cheese; grated
1/8-1/4 tsp. Habanero powder (optional)

Heat the oil in a medium-sized saucepan over medium heat. Saute the onion and chipotle pepper until soft, about 10 minutes. Stir in the beans, habanero and orange juice, and simmer 10 minutes. Using the back of a large spoon, mash half the beans by pressing them against the sides of the pan. Cook the beans a few more minutes, or until the texture of mashed potatoes. Let the beans cool.

To make the sauce, combine the salsa, tomato sauce, oregano, and cumin in a bowl.

Preheat the oven to 350 degrees.

Wrap the tortillas in foil and bake 10 minutes. This will soften them and prevent them from splitting when rolled. Let cool slightly. Keep the oven on.

To assemble the enchiladas, lightly oil an oversized baking dish (larger than 9×13, if possible). Pour a thin film of sauce on the bottom of each dish. Divide the filling in half. Lay tortillas on a work surface and place spoonfuls of the filling on half of each tortilla. Top with a slice of cream cheese. Roll the enchiladas and place seam side down in the baking dish. Pour the sauce all over the enchiladas and sprinkle on the grated cheese. Cover the dish with foil (the enchiladas can be prepared to this point and refrigerated up to 4 hours in advance; bring to room temperature before baking).

Bake, covered, for 25 minutes, or just until hot throughout. Let sit 5 minutes before serving.