Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
04Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
05Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
06Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.