On an open tortilla, spread a spoonful of enchilada sauce, then a tablespoon of black beans, and 1/4 cup of shredded chicken. Add 2 tablespoons of shredded cheese and roll.
Add the rolled up tortillas seam side down to a baking dish until full.
Top with 1/2 cup of enchilada sauce.
Finish with remaining shredded cheese.
Bake for 25 minutes.
Top with tomato, green onions, cilantro, and serrano pepper.