Hearty Mexican-style enchiladas filled with beans, tangy sauce, and melted cheese baked to a golden finish.
# 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 - 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 garnish)
14 - 1/4 cup sliced green onions (optional garnish)
# How to Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for an additional minute.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2 to 3 minutes, mashing beans slightly with a spoon until heated through, then remove from heat.
04 - Spread half a cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Spoon bean mixture into each tortilla, sprinkle with a small amount of cheese, roll up, and place seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
07 - Cover dish with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes or until cheese is melted and bubbling.
08 - Top with chopped cilantro and green onions if desired. Serve immediately.
