Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 2: In a large bowl, combine the rinsed and drained black beans, chopped green chilies, ground cumin, garlic powder, and onion powder. Season with salt and pepper to taste. Mix well.
Step 3: Pour about 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it evenly.
Step 4: Warm the tortillas: You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them briefly on a dry skillet until pliable. This prevents tearing.
Step 5: Dip each warmed tortilla into the remaining enchilada sauce to lightly coat both sides. This helps keep them moist and flavorful.
Step 6: Lay a coated tortilla flat. Spoon about 2-3 tablespoons of the bean mixture down the center, along with a sprinkle of shredded cheese (about 1-2 tablespoons). Roll the tortilla up tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas, bean mixture, and a portion of the cheese, arranging them snugly in the dish.
Step 7: Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the remaining shredded cheese evenly over the top.
Step 8: Cover the baking dish tightly with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 5-10 minutes, or until the cheese is bubbly and lightly golden.
Step 9: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, and diced red onion if desired, and serve with lime wedges.