A warm dish featuring seasoned beans, melted cheese, and enchilada sauce in soft tortillas, baked golden.
# What You 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 - 1/2 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 cheese, divided
12 - 2 cups enchilada sauce
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# Steps:
01 - Set oven to 375°F (190°C) to prepare for baking.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 more minute.
03 - Stir in black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2 to 3 minutes, mashing beans slightly, until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Distribute the bean mixture evenly down the center of each tortilla. Sprinkle with a small amount of cheese, then roll tortillas tightly and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining cheese on top.
07 - Cover the dish with foil and bake for 20 minutes to heat through and meld flavors.
08 - Remove foil and bake an additional 8 to 10 minutes until cheese is melted and bubbling.
09 - Top with chopped cilantro and sliced green onions if using. Serve immediately while hot.
