# Ingredient List:
→ 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 (about 7 oz)
12 - 2 cups enchilada sauce (16 fl oz)
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# Steps:
01 - Set the oven temperature to 375°F.
02 - Heat olive oil in a skillet over medium heat. Cook the onion until softened, about 3 minutes, then add garlic and cook another minute.
03 - Combine black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper in the skillet. Cook for 2 to 3 minutes, gently mashing the beans, until heated through. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Distribute the bean mixture evenly among tortillas, sprinkle each with a little cheese, roll up, and place seam-side down in the baking dish.
06 - Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining shredded cheese.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 8 to 10 minutes until cheese is melted and bubbly.
09 - Top with chopped cilantro and sliced green onions as desired. Serve warm.
