Place 1 Tablespoon of oil in a hot skillet.  Add the onion, jalapeño and garlic.  Sauté for 2-3 minutes.  Reduce heat to medium.  Add the cumin and two cans of black beans.  I prefer to drain and rinse the black beans.  This requires a little extra olive oil and/or adding 2 TBS of water to keep the beans moist.  You can also just add the can of beans without draining. Stir frequently until the bean mixture is heated all the way through.  Serve on plate next to the creamy chicken enchiladas!  You can add a scoop of cheese to the top of the beans if desired.