1 tbsp. olive oil
1 small or medium onion, chopped
15 oz. can black beans, drained and rinsed
15 oz. can pinto beans, drained and rinsed
1 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. cumin
1 tsp. salt (or to taste)
1/2 tsp. black pepper
2 8 oz. cans tomato sauce
10 oz. can red enchilada sauce
8 oz. shredded monterrey jack cheese
8 10 in. whole wheat flour tortillas
Preheat the oven to 350. Heat the oil in a large skillet over medium heat. Add the onion and saute until tender. Meanwhile, place beans and all spices and seasonings in a large bowl and mash roughly, leaving some of the beans whole is fine then stir in 1 can of the tomato sauce. Once onions are tender, add the bean mixture to the skillet and cook until hot and bubbly.
Combine the enchilada sauce and the remaining can of tomato sauce and spread enough in a 13x9 baking dish, just to coat the bottom. Next, spread the bean mixture evenly into each tortilla and top each with a large pinch of cheese. Roll up tightly and line up in the prepared baking dish. Once all the enchiladas are in the pan, spread with the remaining enchilada sauce mixture and sprinkle with the rest of the cheese. Bake in the preheated oven for 30 minutes. Serves 4.
Notes: I have made many kinds of enchiladas in my day but this is hands down, my favorite recipe! The ingredients are fairly simple so I wasn't expecting much but these things were packed with flavor and moisture! Y-U-M!