A comforting Mexican dish featuring beans, melted cheese, and tangy enchilada sauce baked to perfection.
# Components:
→ 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 (7 oz) shredded cheddar cheese or Mexican blend, divided
12 - 2 cups (16 fl oz) enchilada sauce, store-bought or homemade
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# Method:
01 - Set oven temperature to 375°F and allow it to heat fully.
02 - Warm olive oil in a large skillet over medium heat. Add chopped onion and cook until tender, about 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes, lightly mashing beans to combine flavors. Remove from heat.
04 - Pour 1/2 cup of enchilada sauce evenly into the bottom of a 9x13-inch baking dish.
05 - Distribute bean filling evenly among tortillas, sprinkle each with some of the shredded cheese, then roll and arrange seam-side down in the prepared dish.
06 - Pour remaining enchilada sauce over the rolled tortillas. Sprinkle the rest of the shredded cheese uniformly on top.
07 - Cover dish with aluminum foil and bake for 20 minutes.
08 - Remove foil and continue baking for 8 to 10 minutes until cheese is melted and bubbly.
09 - Top with chopped cilantro and sliced green onions as desired. Serve immediately while hot.
