Pinto Bean and Ground Beef Enchiladas

Ingredients

Ground beef

1 pound

Pinto beans

1 can (15 oz), drained and rinsed

Onion

1, diced

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

1/2 teaspoon

Pepper

1/4 teaspoon

Flour tortillas

8 (8-inch)

Enchilada sauce

2 cups

Cheddar cheese

2 cups, shredded

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spatula. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet with the ground beef. Sauté until the onion is translucent, about 3-5 minutes.
4. Stir in the drained pinto beans, cumin, chili powder, salt, and pepper. Mix well and cook for an additional 5 minutes, allowing the flavors to meld.
5. Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish to prevent sticking.
6. For each tortilla, place a generous spoonful of the beef and bean mixture in the center, then roll it up tightly and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are completely covered.
8. Sprinkle the shredded cheddar cheese generously over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving.