A flavorful Mexican dish featuring seasoned beans, tangy sauce, and melted cheese baked until bubbly.
# What You'll Need:
→ Bean Filling
01 - 1 can (15 oz) black beans, drained and rinsed
02 - 1 cup canned pinto beans, drained and rinsed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon chili powder
08 - 1 tablespoon olive oil
09 - Salt and pepper, to taste
→ Assembly
10 - 8 small flour or corn tortillas
11 - 2 cups shredded cheddar cheese or Mexican blend, divided
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - ¼ cup fresh cilantro, chopped (optional)
14 - ¼ cup sliced green onions (optional)
# Directions:
01 - Set the oven temperature to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add garlic and cook for another minute.
03 - Stir black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper into the skillet. Cook for 2 to 3 minutes, gently mashing some beans with a spoon until warmed. Remove from heat.
04 - Spread ½ cup enchilada sauce evenly across the bottom of a 9x13-inch baking dish.
05 - Divide the bean mixture equally among the tortillas, placing in the center of each. Sprinkle a portion of cheese over the filling, then roll tortillas tightly and arrange seam side down in the baking dish.
06 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese evenly on top.
07 - Cover the dish with aluminum foil and bake for 20 minutes.
08 - Remove the foil and bake for an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Optional: sprinkle with chopped cilantro and sliced green onions before serving warm.
