Hearty enchiladas filled with black and pinto beans, layered with cheese and a rich sauce, baked until bubbly.
# 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 (200 g / 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)
# Directions:
01 - Preheat oven 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 more minute.
03 - Combine black beans, pinto beans, ground cumin, smoked paprika, chili powder, salt, and pepper into skillet. Cook for 2 to 3 minutes, gently mashing beans, until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Spoon bean mixture evenly onto center of each tortilla. Sprinkle a small amount of cheese over filling, then roll tortillas tightly and place seam-side down into the baking dish.
06 - Pour remaining enchilada sauce evenly over rolled tortillas. Sprinkle remaining cheese over the top.
07 - Cover baking 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 - Garnish with chopped cilantro and sliced green onions if desired. Serve hot.
