# 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 - ½ 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 shredded cheddar cheese or Mexican blend, divided
12 - 2 cups enchilada sauce (store-bought or homemade)
13 - ¼ cup fresh cilantro, chopped (optional)
14 - ¼ cup sliced green onions (optional)
# Steps to Follow:
01 - Set oven temperature to 375°F (190°C).
02 - Heat olive oil in a skillet over medium heat. Sauté chopped onion until softened, approximately 3 minutes. Add garlic and cook for an additional 1 minute.
03 - Add black beans, pinto beans, ground cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook and slightly mash beans with a spoon for 2 to 3 minutes until thoroughly heated. Remove from heat.
04 - Evenly spread ½ cup enchilada sauce across the bottom of a 9x13-inch baking dish.
05 - Distribute bean mixture evenly among tortillas, placing filling centrally. Sprinkle a portion of cheese over each, reserving the remainder for topping. Roll each tortilla and place seam-side down in the baking dish.
06 - Pour remaining enchilada sauce evenly over the rolled tortillas. Top uniformly with the reserved shredded cheese.
07 - Cover with aluminum foil and bake for 20 minutes.
08 - Remove foil and continue baking for an additional 8 to 10 minutes, until cheese is melted and bubbly.
09 - Optionally garnish with chopped cilantro and sliced green onions. Serve immediately while hot.
