Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic, ground cumin, and kosher salt, and cook for another minute until fragrant.

Pour in the enchilada sauce and stir in the sour cream until well combined. Add the torn corn tortillas and mix until they’re coated with the sauce.

Add the shredded chicken and black beans to the skillet. Stir everything together and let it simmer for about 5-7 minutes until heated through.

Sprinkle the shredded cheese evenly over the top. Cover the skillet and cook until the cheese is melted and bubbly, about 3-5 minutes.

Top with jalapeño peppers and chopped fresh cilantro if desired. Serve with extra sour cream on the side.