Bean and Cheese Enchiladas

Ingredients

• 1 tbsp vegetable oil
• 1/2 onion, diced
• 2 cans (15 oz each) pinto or black beans, drained and rinsed
• 1 tsp ground cumin
• Salt and black pepper, to taste
• 8 corn tortillas
• 2 cups shredded cheddar or Mexican-blend cheese, divided
• 2 cups red enchilada sauce
• Sliced green onions, for garnish
• Sour cream, for serving

Instructions

1. 1Preheat the oven to 375 F and lightly grease a 9x13-inch baking dish.
2. 2Heat the oil in a skillet over medium heat and cook the onion for 3 to 4 minutes until softened.
3. 3Add the beans and cumin, mash lightly with a fork, and cook for 3 to 4 minutes until warmed through; season with salt and pepper.
4. 4Spread a thin layer of enchilada sauce in the bottom of the baking dish.
5. 5Warm the tortillas briefly so they roll without cracking, then fill each with a spoonful of the bean mixture and a sprinkle of cheese, and roll tightly.
6. 6Arrange the rolled tortillas seam-side down in the baking dish, pour the remaining enchilada sauce over the top, and sprinkle with the remaining cheese.
7. 7Bake for 20 to 25 minutes, until the sauce is bubbling and the cheese is melted and lightly golden.
8. 8Garnish with green onions and serve with sour cream.

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