Take a cast iron skillet and place it in the oven at 450°F (about 235°C).

Chop the meat into small pieces that will be easy to spread onto the tortilla and roll up. Add the meat to a large bowl capable of holding all of your ingredients and enough head space to allow for mixing.

Open, drain, and rinse your black beans in the colander. Add them to the bowl of chopped meat.

Open the 2 cans of green chilies to the bowl of meat and beans…liquid and all.

Shred your cheese and separate out 1 cup and add the 1 cup of cheese to the meat, beans, and green chilis. Set 2 cups aside for your topping.

Dice the ½ onion and chop the pepper(s). Add them to the bowl of the ingredients.

Mix everything in the bowl together very well and set it nearby and handy for grabbing handfuls of the mixture to fill the tortillas and creating the enchiladas.

Set out your flour tortillas and have them ready for rolling. Give them a once-over to make sure none of the tortillas are stuck together.

Mixing all of the ingredients is optional; you could just add one-by-one. I prefer to mix it all together and expect some leftovers to add to omelet for tomorrow’s breakfast, make a quick fold over soft taco for a snack or quick lunch, or whatever I decide.

Remove the hot cast iron skillet from the oven and reduce the heat to 350°F / 175°C (don’t forget to turn the oven down). I put the skillet on the stove top and keep the heat under that skillet on about medium-low to low. Add a bit of butter or oil to the skillet.

Stack your flour tortillas and make sure they all separate freely (you know how those things like to stick to each other in the package).

Simply using your hand, place a bit of filling into the flour tortilla’s center in a line like the equator of the Earth (along the center diameter for you math folks). Don’t fill them too full…or too little. Roll one side up and over then the other side back over to secure(ish).

Place the rolled enchilada folded side-down into the hot, oiled skillet. Then, roll another enchilada. Keep filling, rolling, and placing until your skillet or pan is full.

Dress your enchiladas up with the enchilada sauce (how much is up to you and how much room you have). Pour the sauce down the middle of each rolled enchilada and let the sauce flow down the crevasses between each of the enchiladas. I like to leave the rolled edge ends of the tortillas showing.

Add the other 2 cups of cheese to the top of everything. If you need more cheese…go for it. There’s never too much cheese. I like to add some of the chopped peppers to the top for color and flavor. A few onions would be nice too. It’s up to you.

Essentially, every ingredient is done and safe to eat. But, we want hot, cheesy, enchiladas.

I bake my enchiladas until the cheese is all melted and up to an internal temperature of about 145°F / 63°C. I have a wired/wireless meat thermometer I use to check the internal temperature (but the thermometer is not essential). I want them to be hot to the centers and not just rely on the melted cheese as an indicator of doneness. The cheese will melt and run long before the centers of the enchiladas are warm and ready for the plate.

An optional step is to broil or toast the cheese on the top just at the end of the bake.

Once they are done, remove from the oven and add a bit of cilantro or chopped parsley. They'll cool a bit and then be ready for serving.