Easy Chicken & Cheese Enchiladas

1 (10.75 oz) can cream of chicken soup
½ C sour cream
1 C picante sauce
2 tsp chili powder
2 C chopped cooked chicken
½ C black beans (optional)
½ C shredded cheese
6 flour tortillas
Stir soup, sour cream, picante sauce, and chili powder in bowl. In a separate bowl 1 C soup mixture, chicken, black beans and cheese. Divided chicken mixture among the tortillas. Roll up the tortillas and place them in a casserole dish. Pour the remaining soup mixture over the tortillas. Cover and bake at 350* for 40 minutes or until bubbling