Savor the rich flavors of Mexico in every bite!

1

Preheat your oven to 350°F (175°C).

2

In a skillet over medium heat, sauté the chopped onion until translucent, about 5 minutes.

3

Add the drained pinto beans and spices to the skillet, and mix well for 3 minutes to warm through.

4

Remove the skillet from heat and carefully mash the bean mixture with a fork or potato masher, leaving some whole beans for texture.

5

Take a tortilla and fill it with about 1/4 cup of the bean mixture, rolling it tightly, and place it seam side down in a baking dish.

6

Repeat with the remaining tortillas until your baking dish is filled.

7

Pour the tomato sauce evenly over the enchiladas, then sprinkle with cheese on top.

8

Bake in the oven for 20 minutes or until the cheese is bubbly and golden.

9

Let cool for a few minutes before serving.

4 servings

• Add avocado slices on top before serving for a creamy touch.
• Incorporate corn into the filling for added sweetness and texture.
• Top with freshly chopped cilantro and a squeeze of lime juice for a zesty flavor.

• For creamier enchiladas, consider adding a dollop of sour cream or yogurt on top when serving.
• Ensure tortillas are fresh to make rolling easier and prevent tearing.
• Experiment with different spices like cumin or chili powder to tailor the flavor to your preference.

• fat: 12 grams
• carbs: 45 grams
• protein: 15 grams
• calories: 350

These enchiladas are a great source of plant-based protein and fiber, making them filling and nutritious.

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