Weekly Recipe
Pinto Bean Enchiladas
For the Filling:
1 can (15 oz) pinto beans, drained and mashed slightly
1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp smoked paprika
½ tsp salt (or to taste)
½ cup corn (optional)
½ cup diced bell pepper (optional)
¼ cup chopped cilantro
For the Enchiladas:
8 small corn or flour tortillas
1 ½ cups enchilada sauce (store-bought or homemade)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
½ cup crumbled queso fresco (optional)
¼ cup sliced green onions (for garnish)
Sour cream and avocado for serving
Preheat oven to 375°F (190°C). Grease a baking dish with a little oil or cooking spray.
Prepare the filling: Heat olive oil in a skillet over medium heat. Add onions and sauté until soft, about 3-4 minutes. Stir in garlic, cumin, chili powder, paprika, and salt. Cook for 30 seconds until fragrant.
Mash the beans: Add the pinto beans, corn, and bell pepper (if using). Mash the beans slightly with a fork, leaving some texture. Stir in chopped cilantro and remove from heat.
Assemble the enchiladas: Warm the tortillas slightly to make them pliable. Spread a little enchilada sauce on each tortilla, add a scoop of the pinto bean mixture, and roll them up. Place seam-side down in the prepared baking dish.
Top and bake: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle shredded cheese on top. Cover with foil and bake for 15 minutes. Remove foil and bake for another 5-10 minutes, until the cheese is bubbly and golden.
Garnish & serve: Remove from the oven and let cool for a few minutes. Top with green onions, queso fresco, sour cream, and avocado slices if desired. Serve hot!