Pinto Bean and Spinach Enchiladas

Ingredients

Olive oil

1 tablespoon

Onion

1 medium, diced

Garlic

2 cloves, minced

Spinach

2 cups, fresh

Pinto beans

2 cups, cooked and drained

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt

1/2 teaspoon, or to taste

Tortillas

8 small (corn or flour)

Enchilada sauce

2 cups

Cheddar cheese

1 cup, shredded

Cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. Add the fresh spinach to the skillet, cooking until wilted, approximately 2-3 minutes.
4. Stir in the cooked pinto beans, cumin, chili powder, and salt. Mix well and cook for another 2-3 minutes to allow the flavors to meld.
5. Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish, spreading it evenly.
6. Take a tortilla and place a generous spoonful of the bean and spinach mixture in the center. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
7. Once all the tortillas are arranged in the dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is well coated.
8. Sprinkle the shredded cheddar cheese evenly over 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 chopped cilantro before serving.