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Preheat oven to 350F
If making yellow rice, start this first (see notes).
Make our 5-Minute Enchilada Sauce. (You could do this up to 4 days ahead)
Grease a 9×9 inch baking dish, 10-inch cast iron skillet, or 10-inch round cazuela with spray olive oil. Place the drained beans in the pan and stir with the enchilada sauce. You want roughly ½ cup enchilada sauce per 1 ½ cups of beans- so quite saucy. Taste for salt and add more if needed. Stir in the oregano. Sprinkle with cheese.
Bake uncovered on the middle rack of the oven until the beans are heated through, and the cheese is melted, about 20 minutes.
To create the bowl, first, spoon the rice in the bowl, add the saucy beans, and arrange the fresh ingredients over top. Serve with sour cream and hot sauce.