Pinto Bean and Ground Beef Enchiladas

Ingredients

• Cilantro - For garnish
• Cheddar cheese - 1 cup, shredded
• Flour tortillas - 6
• Enchilada sauce - 2 cups
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Pinto beans - 1 can (15 ounces), drained and rinsed
• Ground beef - 1 pound

Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent.
4. Add the drained and rinsed pinto beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for an additional 5 minutes.
5. Pour 1/2 cup of enchilada sauce into the bottom of a baking dish.
6. Place a spoonful of the beef and bean mixture onto each flour tortilla. Roll up the tortillas and place them 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 fresh cilantro before serving.