Step 1
Combine beef roast tequila jalapeno peppers and garlic in a slow cooker. Cover and cook on Low until tender 12 to 18 hours.
Step 2
Shred beef using 2 forks; let it cool about 30 minutes. Transfer shredded beef to a plate using a slotted spoon reserving cooking liquid in the slow cooker.
Step 3
Pour reserved cooking liquid into a large pot; stir in rice. Bring to a boil. Reduce heat to medium-low cover and simmer until rice is tender and liquid has been absorbed 20 to 25 minutes.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
Mix black beans refried beans and 1 can green chile peppers together in a bowl.
Step 6
Mix spicy enchilada sauce mild enchilada sauce and tomato paste together in a bowl until smooth. Spread a thin layer of sauce in the bottom of a deep baking dish.
Step 7
Spoon 1/4 cup bean mixture 1/4 cup rice 1/2 cup shredded beef 1 tablespoon sauce and 2 tablespoons Mexican cheese blend over 1 tortilla. Roll up tortilla and place seam side-down in the baking dish. Repeat with remaining ingredients until baking pan is full.
Step 8
Cover tortillas with a thick layer of sauce and remaining cheese. Spread remaining 1 can green chile peppers over cheese.
Step 9
Bake in the preheated oven until cheese is bubby and golden brown 45 minutes to 1 hour.