Enchiladas de Frijol

Ingredients

• Fresh cilantro - For garnish
• Shredded cheese - 1 cup
• Salt - To taste
• Cumin - 1 teaspoon
• Chili powder - 1 tablespoon
• Tomato sauce - 1 cup
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Vegetable oil - 2 tablespoons
• Refried beans - 2 cups
• Corn tortillas - 8

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
3. Add the tomato sauce, chili powder, cumin, and salt to the skillet. Stir well and let the sauce simmer for 5 minutes.
4. In a separate skillet, warm the corn tortillas for a few seconds on each side to make them pliable.
5. Spread a spoonful of refried beans onto each tortilla and roll them up tightly.
6. Place the rolled enchiladas in a baking dish and pour the sauce over them, making sure they are fully covered.
7. Sprinkle the shredded cheese on top of the enchiladas.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
9. Garnish with fresh cilantro before serving.