A warming dish with black and pinto beans, melted cheddar, and flavorful enchilada sauce baked to perfection.
# Components:
→ 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 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, 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)
# Directions:
01 - Set oven temperature to 375°F.
02 - Warm olive oil in a skillet over medium heat. Sauté onion until translucent, about three minutes. Add garlic and cook an additional minute.
03 - Incorporate black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for two to three minutes, gently mashing beans to combine flavors. Remove from heat.
04 - Spread half a cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Distribute the bean mixture equally among tortillas, sprinkle with a portion of cheese, then roll each tortilla tightly and arrange seam-side down in the baking dish.
06 - Pour the remaining enchilada sauce over the rolled tortillas. Top with the remaining shredded cheese.
07 - Cover tightly with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake for an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Optionally sprinkle with chopped cilantro and green onions before serving warm.
