Chicken enchiladas - Trois fois par jour

Ingredients

• 1/2 cup homemade or store-bought crushed tomatoes
• 1 cup store-bought or homemade salsa
• 19 oz (1 can, 540 ml) canned black beans, drained and rinsed
• Juice of 1/2 orange
• Zest of 1 lime
• Salt and pepper, to taste
• 9.5 oz Monterey Jack cheese, grated
• 8 small or 4 large tortillas
• Sour cream, for serving
• 3 skinless chicken breasts, cut into strips
• 1 cup onion, chopped
• 1 clove garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 teaspoon honey
• 5 drops Tabasco (or more, to taste)
• 2 tablespoons olive oil