Ultimate Pinto Bean and Rice Enchilada Bake

Ingredients

Smoked paprika

1 teaspoon

Garlic powder

1 teaspoon

Ground cumin

1 teaspoon

Salt

1/2 teaspoon

Chopped cilantro

1/4 cup, plus more for garnish

Chopped green onions

1/4 cup

Diced tomatoes

1 cup, drained

Shredded cheddar cheese

2 cups

Corn tortillas

12

Enchilada sauce

2 cups

Cooked rice

2 cups

Cooked pinto beans

2 cups

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked pinto beans, cooked rice, enchilada sauce, diced tomatoes, chopped green onions, chopped cilantro, salt, ground cumin, garlic powder, and smoked paprika. Stir until all ingredients are evenly mixed and well combined.
3. Spread a layer of the bean and rice mixture on the bottom of a 9x13 inch baking dish to create a base layer.
4. Arrange 6 corn tortillas over the mixture, slightly overlapping them to ensure the entire surface is covered.
5. Spread half of the remaining bean and rice mixture over the tortillas, followed by 1 cup of shredded cheddar cheese.
6. Repeat the layering process with the remaining tortillas, the bean and rice mixture, and top with the remaining cheese.
7. Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes.
8. After 25 minutes, carefully remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Once out of the oven, let it cool slightly before garnishing with additional chopped cilantro.
10. Serve hot and enjoy this delightful fusion of flavors!