# Ingredient List:
→ Bean Filling
01 - 1 (15 oz) can 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 black pepper, to taste
→ Assembly
10 - 8 small flour or corn tortillas
11 - 2 cups shredded cheddar or Mexican blend cheese, divided
12 - 2 cups enchilada sauce
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# How to Make:
01 - Set oven to 375°F (190°C).
02 - Heat olive oil in a skillet over medium heat. Cook onion until softened, about 3 minutes. Add garlic and cook for 1 minute.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook 2–3 minutes, lightly mashing beans until warmed through; remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Divide bean filling among tortillas, sprinkle each with some cheese, then roll up and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce over rolled tortillas; sprinkle with remaining cheese.
07 - Cover with foil and bake for 20 minutes.
08 - Remove foil and bake an additional 8–10 minutes until cheese is melted and bubbly.
09 - Top with cilantro and green onions if desired. Serve warm.
