Pinto Bean and Black Bean Enchiladas

Ingredients

• Cilantro - 1/4 cup, chopped
• Cheddar cheese - 1 cup, shredded
• Tortillas - 12 small flour tortillas
• Enchilada sauce - 2 cups
• Salt - 1/2 teaspoon
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Black beans - 1 can (15 oz), drained and rinsed
• Pinto beans - 1 can (15 oz), drained and rinsed

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 pinto beans, black beans, cumin, chili powder, and salt to the skillet. Stir well to combine and cook for another 5 minutes.
4. Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
5. Place a spoonful of the bean mixture onto each tortilla and roll it up. Place the rolled tortillas seam-side down in the baking dish.
6. Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
7. Sprinkle the shredded cheddar cheese over the 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 chopped cilantro before serving.