• Preheat oven to 350 degrees. Grease a 8x11 inch casserole dish.
• In a small bowl, combine the salsa, cilantro, and drained black beans. In a second bowl, combine the green sauce, chili powder, cumin, oregano and kosher salt. Set the second bowl aside.
• Assemble your enchiladas. You will need the tortillas, refried black beans, bean/salsa mixture, and one cup of the cheese. On a single tortilla, layer in the following order, in the center of the tortilla: refried black beans, then bean/salsa mixture, then cheese. Roll the enchilada up tightly, then place in the prepared dish. Repeat with the other 5 tortillas. You should spread out all of the ingredients evenly amongst the six tortillas - if you have extra, open one up and put it in there.
• Pour the green sauce mixture evenly over the top. Then spread the remaining one cup of cheese over the green sauce.
• Bake for 20-25 minutes uncovered, or until the cheese is melted. Remove from oven and let cool for 5 minutes before serving.

Jalapeno Crema

• While the enchiladas are cooking, combine the Mexican crema and the jalapeno in a small bowl.

When Serving

• Garnish with cilantro, jalapeno crema and diced jalapeno.