Over a flame, preferably on your grill, roast the whole pepper until the skin is bubbled or blackened. Set this aside to cool.

Over the flame, or on a hot grill, toast the tortillas. Flip each a couple of times and watch closely to prevent burning; it takes less about a minute. Set these aside.

Preheat the oven to 350 degrees F. Prep a baking dish with cooking spray and a few spoonfuls of enchilada sauce.

Slice the serrano lengthwise, scoop out the seeds. (I use gloves to avoid handling the seeds.) Then mince the pepper, set aside.

If you’re using canned black beans, drain and rinse. Set aside.

Evenly divide about 3 oz. of the goat cheese by spreading in each of the tortillas. Then spoon about 2 oz., or 1/4 cup, of black beans in to each tortilla. Sprinkle a pinch of peppers over the beans. Fold and roll each tortilla and place the enchiladas in the pan. It’s fine for them to be pressed and squished next to each other.

Pour the remaining sauce over the enchiladas. Then, sprinkle the tops with the remaining goat cheese and peppers.

Bake for about 15 minutes. Serve with choice of homemade salsa or guacamole.