In a slow cooker, place the tomato paste, water, cumin, garlic powder, onion powder, oregano, unsweetened cocoa powder, chili powder, and sea salt, and combine well.
Place chicken thighs in slow cooker, and coat well with the enchilada sauce. Cook on high for 3 hours or low for 6-8 hours.
Once chicken has reached an inner temperature of 165 degrees F, take it out of the slow cooker, place on a cutting board, and shred it with a fork. Set aside.
In a food processor, puree the black beans, red onion, cilantro, garlic,lime juice, water, cumin, and cayenne pepper. Place in a small mixing bowl and garnish with cilantro leaves and red onion, if desired. Set aside.
Preheat the oven to 350 degrees F. To each tortilla, evenly spread 3 tablespoons black bean dip, and add 4 ounces of the chicken enchilada mixture.
Fold the tortilla up and place seam down on a rectangular baking pan.
Using a slotted spoon, spread the remainder of the enchilada sauce evenly over the tortillas. Sprinkle the cheese over the enchiladas and bake for 15 minutes until cheese is melted.
When done, remove from oven and let cool. Slice enchiladas on a diagonal and serve.
Serving size: 1 tortilla Calories: 395 calories, Fat: 12 grams, Saturated fat: 3 grams, Carbohydrates: 41 grams, Sugar: 4 grams, Sodium: 395 milligrams, Fiber: 7 grams, Protein: 28 grams, Cholesterol: 74 milligrams