A satisfying Mexican dish featuring black and pinto beans, enchilada sauce, and melted cheddar cheese, baked until bubbly.
# 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 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1 tablespoon olive oil
09 - Salt and black 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)
# Method:
01 - Set oven temperature to 375°F (190°C).
02 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and cook for 1 additional minute.
03 - Incorporate black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper into the skillet. Cook for 2 to 3 minutes, slightly mashing the beans to combine flavors. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Divide bean mixture evenly among tortillas, spooning into centers. Sprinkle each with some shredded cheese, reserving the remainder for topping. Roll tortillas tightly and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce evenly over rolled tortillas. Top with remaining shredded cheese.
07 - Cover dish with aluminum foil and bake for 20 minutes.
08 - Remove foil and bake an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Sprinkle chopped cilantro and sliced green onions on top, if desired. Serve hot.
