Black bean and cheese enchiladas

Ingredients (Serves 4–6)

For the Enchiladas:
• 8–10 corn or flour tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• 1 small onion, finely chopped
• 1–2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder (optional)
• Salt & pepper, to taste
• 1–2 tbsp olive oil or butter
• Fresh cilantro (optional, for garnish)

For the Sauce:
• 1 can (15 oz) crushed tomatoes
• 1/2 cup water or vegetable broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika or regular paprika
• 1/4 tsp garlic powder (or 1 clove fresh garlic, minced)
• Salt & pepper, to taste
• 1 tsp olive oil

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Instructions

1. Make the Sauce

   1. Heat 1 tsp olive oil in a small saucepan over medium heat.
   2. Add garlic (if using fresh) and sauté 30 seconds.
   3. Add crushed tomatoes, water/broth, chili powder, cumin, paprika, salt, and pepper.
   4. Simmer for 10–15 minutes, stirring occasionally. Taste and adjust seasoning.

2. Prepare the Filling

   1. Heat 1–2 tbsp olive oil in a skillet over medium heat.
   2. Sauté onion until translucent (3–4 minutes), then add garlic and cook 30 sec.
   3. Stir in black beans, cumin, chili powder, salt, and pepper. Cook 2–3 min.
   4. Remove from heat and let cool slightly, then stir in 1/2 cup shredded cheese.

3. Assemble the Enchiladas

   1. Preheat oven to 375°F (190°C).
   2. Spread a thin layer of sauce in the bottom of a baking dish.
   3. Warm tortillas slightly (microwave 20 sec or skillet) so they roll easily.
   4. Spoon 2–3 tbsp filling onto each tortilla, roll it up, and place seam-side down in the dish.
   5. Pour remaining sauce over enchiladas and sprinkle with remaining cheese.

4. Bake
   • Bake uncovered for 15–20 minutes, until cheese is melted and sauce is bubbly.
   • Optional: broil 1–2 minutes for a golden cheese topping.

5. Serve
   • Garnish with fresh cilantro, avocado slices, or sour cream if desired.
   • Serve hot with rice, beans, or a simple salad.