Mexican-inspired enchiladas with a flavorful bean filling, melted cheese, and tangy sauce baked to perfection.
# Components:
→ Bean Filling
01 - 1 can (15 oz) black beans, drained and rinsed (approx. 1.5 cups)
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 cheese blend (approx. 7 ounces)
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 - Preheat the oven to 375°F.
02 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until softened, about 3 minutes. Add minced garlic and cook another 1 minute.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes, gently mashing beans to combine and heating through. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Divide the bean mixture evenly among the tortillas, sprinkle each with a small amount of cheese, then roll up and place seam-side down in the baking dish.
06 - Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with the remaining cheese.
07 - Cover the 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 - Sprinkle chopped cilantro and sliced green onions over the top, if desired. Serve warm.
