Pinto Bean Enchiladas

Ingredients

• Cilantro (1/4 cup, chopped)
• Cheddar cheese (1 cup, shredded)
• Enchilada sauce (2 cups)
• Tortillas (12, corn or flour)
• Black pepper (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Garlic (2 cloves, minced)
• Onion (1, diced)
• Pinto beans (2 cups, cooked)

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
3. Add the cooked pinto beans, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for another 5 minutes.
4. Warm the tortillas in the microwave or on a skillet to make them pliable.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Place a spoonful of the pinto bean mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
8. Sprinkle the shredded cheddar cheese 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. Garnish with chopped cilantro before serving.