Preheat oven to 190 degrees C.

Lightly grease a large glass baking dish with olive oil.

In a large skillet warm the olive oil over medium heat, add the onions. Cook, stirring often, until the onions start to become soft, usually 3-4 mins, add the garlic and continue to cook another 2-3 minutes until caramelized. Add the beans and stir in the spices, add 1/2 cup of water and keep on medium heat for 10 mins, stirring so it doesn't stick. Once begins to thicken, add lime juice. Cook for another 1-2 mins. Then transfer this mixture into a mixing bowl.

Create the enchilada sauce or use readymade sauce (try to find one with the least amount of ingredients).

Assembly of the enchiladas: Pour ¼ cup enchilada sauce into your prepared baking dish and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup bean filling mixture down the middle of a tortilla and add the additions of your choice. Be sure not to overfill, keep the fillings centered in the tortilla. Then snugly wrap the left side over and then the right. Place it seam side down against the edge of your pan. Repeat with remaining tortillas and filling until your baking dish is full.

Drizzle some enchilada sauce evenly over the enchiladas. Optimal to Sprinkle shredded cheese over the enchiladas.

Bake, uncovered, on the middle rack for 20 minutes.

Remove from the oven and let the dish rest for about 10 mins.

Option to add chunky cilantro avocado sauce or just sprinkled cilantro for added color.
Serve warm! Enjoy!!