Ingredients
Scale
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup enchilada sauce
- 4 large flour tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Add black beans and pinto beans, cumin, chili powder, salt, and pepper. Stir and cook for about 5 minutes until heated through.
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the bean mixture, and roll tightly. Place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the filled tortillas, then sprinkle with shredded cheese.
- Bake in the preheated oven for 20-25 minutes until bubbly and cheese is melted.
- Garnish with fresh cilantro if desired and serve warm.
Notes
For added flavor, sauté diced onions and bell peppers with the beans. For a creamier texture, consider adding cream cheese to the filling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 20mg