Pinto Bean Enchiladas

Ingredients

Pinto beans

2 cups, cooked and mashed

Onion

1, diced

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 tablespoon

Salt

to taste

Black pepper

to taste

Tortillas

8, corn or flour

Cheddar cheese

1 1/2 cups, shredded

Cilantro

1/4 cup, chopped (for garnish)

Enchilada sauce

2 cups

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
3. Stir in the cooked pinto beans, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 5 minutes to meld the flavors.
4. Warm the tortillas in the microwave for about 30 seconds or on a skillet to make them pliable.
5. Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a baking dish.
6. Take a tortilla, spoon a generous amount of the pinto bean mixture into the center, roll it up tightly, and place it seam-side down in the prepared baking dish. Repeat this step with the remaining tortillas.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are completely covered.
8. Sprinkle the shredded cheddar cheese evenly over the top of the enchiladas.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is fully melted and bubbly.
10. Remove from the oven and garnish with chopped cilantro before serving.