A satisfying Mexican-inspired dish with beans, tangy sauce, and plenty of melted cheese baked to bubbly delight.
# Components:
→ Bean Filling
01 - 1 can (15 oz) black beans, drained and rinsed (approximately 1 1/2 cups)
02 - 1 cup canned pinto beans, drained and rinsed
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1 tbsp 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 (about 7 oz)
12 - 2 cups enchilada sauce (16 fl oz)
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# Method Steps:
01 - Set oven to 375°F and prepare for baking.
02 - Heat olive oil in a large skillet over medium heat; cook onion until softened, about 3 minutes, then add garlic and cook for 1 more minute.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper; cook for 2 to 3 minutes while lightly mashing beans until heated through, then 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 among tortillas, sprinkle each with a little cheese, roll up tightly, and place seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over rolled tortillas and sprinkle with the remaining cheese.
07 - Cover dish with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Optionally garnish with chopped cilantro and sliced green onions before serving hot.
