Black Bean and Cheese Enchiladas

Preheat oven to 375 degrees. In a 13x9 pan (sprayed with cooking spray if you'd like, I didn't), pour a very thin layer of the enchilada sauce. Evenly divide remaining black beans, 1 cup cheese and refried beans on each tortilla (approximately 1-2 T of each). Roll the tortilla's leaving ends open and place seam side down on the sauce in the pan. Once all tortillas are in the pan, sprinkle reserved 3/4 cup of black beans. Pour remaining enchilada sauce over top evenly as possible. Sprinkle remaining 1 cup cheese over top of sauce. Bake in oven for approximately 30 minutes or until hot and bubbly and cheese begins to brown. Let rest for 5 minutes, cut and serve. If desired, garnish with sour cream, green onions and black olives.