# Components:
→ 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), divided
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 1/4 cup fresh cilantro, chopped (optional for garnish)
14 - 1/4 cup sliced green onions (optional for garnish)
# Preparation steps:
01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a skillet over medium heat. Sauté onion until softened, approximately 3 minutes. Add garlic and cook for an additional 1 minute.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook while slightly mashing the beans for 2 to 3 minutes until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Distribute the bean mixture evenly among the tortillas. Sprinkle each with a small amount of cheese, reserving most for topping. Roll tortillas tightly and place seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over the rolled tortillas, then sprinkle the remaining cheese evenly on top.
07 - Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 8 to 10 minutes until cheese is melted and bubbly.
08 - Garnish with chopped cilantro and green onions, if desired. Serve hot.
