# What You 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 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 cheese blend
12 - 2 cups enchilada sauce
13 - 1/4 cup fresh cilantro, chopped (optional garnish)
14 - 1/4 cup sliced green onions (optional garnish)
# How To Make It:
01 - Preheat oven to 375°F.
02 - Heat olive oil in a skillet over medium heat. Cook onions until softened, about 3 minutes, then add garlic and cook for 1 minute more.
03 - Add black beans, pinto beans, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Cook for 2 to 3 minutes, gently mashing beans until heated through. Remove from heat.
04 - Spread 1/2 cup enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
05 - Fill each tortilla with the bean mixture, sprinkle with a small amount of cheese, then roll and arrange seam-side down in the baking dish.
06 - Pour remaining enchilada sauce evenly over rolled tortillas and sprinkle with remaining cheese.
07 - Cover with foil and bake for 20 minutes. Remove foil and bake an additional 8 to 10 minutes until cheese is melted and bubbly.
08 - Top with chopped cilantro and sliced green onions if desired. Serve immediately.
