To make enchilada sauce, heat the oil on medium in a large skillet then add onion and sauté for 10 minutes or until browned and softened. Then add garlic, tomato paste, dried chillies and spices then sauté a further two minutes or until fragrant.
Pour in the stock then bring to a boil, cover and simmer for 10 minutes stirring occasionally.
Transfer to a blender or food processor and blitz until smooth. Season with salt and pepper to taste.
To make enchiladas, preheat oven to 190°C. heat oil in a skillet on medium-high heat. Add the potatoes and sauté for 5 minutes or until crisp and browned on all sides. Add spices and sauté a further minute or until fragrant.
Stir in the black beans and water, taking care to deglaze the pan. Cover and simmer for 5 minutes or until reduced to a thick sauce. Season to taste.
To construct, pour a little sauce into the bottom of a large roasting tray. Fill each tortilla with 1-2 tablespoons of the black bean mixture the roll and arrange alongside each other in the pan. Cover generously with remaining sauce. Transfer to the oven and bake for 25 minutes. Serve topped with guacamole, sliced jalapenos and fresh coriander.