In a saucepan combine enchilada sauce, chopped hot chili pepper, garlic, onion powder, salt and cumin. Simmer for 10 minutes.
Stir together 1 T water and 2 T cornstarch. Stir this mixture into the simmering sauce to thicken.
Add black beans to sauce and spoon black bean mixture onto tortillas. Roll tortillas into burritos. Place on lightly oiled baking sheet. Sprinkle liberally with shredded cheese.