Mix together the carnitas, black beans, and half of the cheese and mix together in a large bowl. Set aside.
Heat the enchilada sauce over low in a large skillet. Once it starts to simmer around the edges, place 2-3 tortillas in the sauce and turn to coat. Let them cook in the sauce for about 30 sec or until they become soft and pliable.
Use tongs to take the tortillas out one at a time. Stuff them with the carnitas mixture, roll tightly, and place in a 2 quart casserole dish. Repeat with remaining tortillas until all of the tortillas are stuffed, rolled, and in the casserole dish.
Pour the remaining sauce over the enchiladas and top with the remaining cheese.Cover with foil and bake for 20 minutes.
Once done, remove the foil and garnish with fresh pico de gallo, sour cream, or whatever toppings you love!