• Preheat your smoker or oven to 350 F.

Enchilada Filling:

• In a large skillet over medium-high heat, add your olive oil.
• Sauté the onions, garlic, and jalapenos for 2-3 minutes. Then mix in your drained black beans and heat through another 1-2 minutes.
• Add in the chopped brisket pieces and warm it through, then remove it from the heat.
• Once off the heat, combine your salt, pepper, cumin, paprika, and chili powder with the mixture. Then add 1 cup of cheese.
• Keep it off the heat or transfer to a separate bowl.

Assembly:

• Pour half of the enchilada sauce into the base of your cast-iron pan or a 9x9 inch baking dish.
• You will need two corn tortillas per enchilada with my method (you can skip and just use one if you prefer). Warm the tortillas over your gas burner or warm them slightly in the microwave so they bend easily.
• Place one tortilla down on the cooking surface. Add 2 tbsp. of shredded cheese across the entire tortilla, then place a second tortilla over the top.
• At one edge, add about 1/4 cup of the filling to the top tortilla and roll the entre tortilla up tightly and place it in the pan or dish, seam side down.
• Repeat these steps until you use all 12 tortillas. If you have a little filling left, save it for burritos or make it with eggs!
• Cover the remaining tortillas in the enchilada sauce so they are coated on the top and sides.
• Add the remaining shredded cheese over the top.

Cooking Instructions:

• Smoke or bake the enchiladas with foil covering the top (I use a cooking spray on the foil so the cheese won't stick).
• Cook at 350 F. for 20-25 minutes, then remove the foil and continue cooking for another 5 minutes or until the cheese finishes melting and slightly browns and bubbles.
• Remove from the smoker or oven and let sit for 5 minutes. Garnish with cilantro, green onions, tomatoes and sour cream if desired.