Categories: Beans (Round), Casserole, Main Dish, Tex-Mex, Vegetarian
Ingredients
- 1 onion , chopped fine
- 4 garlic cloves , minced
- 3 tablespoons vegetable oil
- 1 (16 ounce) can black beans , drained and rinsed
- 1 (16 ounce) can pinto beans , drained and rinsed
- 1 (15 ounce) can enchilada sauce
- 1/2 cup salsa , plus more served with meal, if desired
- 3 teaspoons cumin
- 1/4 teaspoon salt
- 1 -2 dash black pepper
- 10 flour tortillas
- 2 tablespoons water
- 2 cups shredded monterey jack cheese
Directions
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at oven to 350. Saute onion and garlic in oil until onions are softened.
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Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
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Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
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Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 × 13 inch baking dish.
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Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
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Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
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Serve with extra salsa if desired.