To make the sauce.... In a large skillet heat the olive oil. Add onions and garlic and cook over medium heat for about 10 minuted, or until tender and limp, stirring often. Add chopped tomato with all of its juice along with the chilies, water, tomato paste, and jalapeno pepper. Stir to blend. Cook for about 5 minutes or until sauce thickens.
Preheat oven to 350 degrees. Spoon a little of the sauce on the bottom of a large backing dish. Using about 2 tablespoons of the bean mixture per tortilla, assemble the enchiladas and place them into the dish. Spread the remaining sauce over the enchiladas evenly. Top with grated cheese. Bake for 20-25 minutes or until hot and bubbly. Serve with chili rellenos and sangria.