A comforting Mexican dish with black and pinto beans, enchilada sauce, and melted cheddar cheese, baked golden.
# What You Need:
→ Bean Filling
01 - 2 cups (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, divided
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# How to Make:
01 - Preheat the oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Cook chopped onion until softened, about 3 minutes, then add minced garlic and cook for 1 minute more.
03 - Add black beans, pinto beans, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes, gently mashing the beans, until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Place the bean mixture evenly in the center of each tortilla, sprinkle lightly with cheese, then roll up and position seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over the rolled tortillas and evenly sprinkle with the remaining cheese.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 8 to 10 minutes, until the cheese is melted and bubbling.
09 - Garnish with chopped cilantro and sliced green onions if desired. Serve hot.
