# Ingredient list:
→ 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 (480 ml / 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)
# Step-by-Step Guide:
01 - Set the oven temperature to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until softened, about 3 minutes. Add minced garlic and cook for an additional minute.
03 - Add black beans, pinto beans, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir and cook for 2 to 3 minutes, gently mashing the beans to blend flavors. Remove from heat.
04 - Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13-inch baking dish.
05 - Place an even portion of the bean mixture in the center of each tortilla. Sprinkle each with a small amount of cheese, then roll tightly and arrange seam-side down in the baking dish.
06 - Pour the remaining enchilada sauce uniformly over the rolled tortillas. Top with the remaining shredded cheese.
07 - Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and continue baking for an additional 8 to 10 minutes until the cheese is melted and bubbly.
08 - Optionally, garnish with chopped cilantro and sliced green onions. Serve immediately while hot.
