# What You'll Need:
→ 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 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 blend, divided
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - 1/4 cup fresh cilantro, chopped (optional)
14 - 1/4 cup sliced green onions (optional)
# How to Make It:
01 - Set your oven to 375°F and allow it to reach temperature.
02 - Heat olive oil in a skillet over medium heat. Sauté finely chopped onion until translucent, approximately 3 minutes. Add minced garlic and cook for an additional 1 minute.
03 - Incorporate black beans, pinto beans, ground cumin, smoked paprika, chili powder, salt, and pepper into the skillet. Cook for 2 to 3 minutes, partially mashing the beans to combine flavors. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the base of a 9x13-inch baking dish to prevent sticking.
05 - Distribute the bean filling evenly among the center of each tortilla. Sprinkle a small amount of cheese on top, then roll each tortilla tightly and position seam-side down in the baking dish.
06 - Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese on top.
07 - Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking an additional 8 to 10 minutes until the cheese is melted and bubbly.
08 - Optionally, top with chopped fresh cilantro and sliced green onions before serving. Serve warm.
