Enchiladas de Queso y Frijol (Cheese and Black Bean Enchiladas)

Method

1. 1

   Mash about half the black beans roughly with a fork, leaving the rest whole, and mix with a third of the cheddar for the filling.

2. 2

   Heat the oil in a saucepan and cook the onion and garlic until soft, about 4 minutes. Add the canned tomato, chili powder and cumin.

3. 3

   Simmer 8 minutes, then blend smooth and season with salt.

4. 4

   Heat the oven to 200°C. Warm the tortillas so they're pliable, then roll a spoonful of the bean-cheese filling into each and arrange seam-side down in a baking dish.

5. 5

   Pour the sauce over the rolled tortillas and scatter the remaining cheddar on top.

6. 6

   Bake until bubbling and the cheese is fully melted, about 18 minutes.

   💡 Corn tortillas soften a lot in the sauce — expect the edges to peek out golden while the middle stays soft.

7. 7

   Rest 5 minutes, then finish with dollops of greek yogurt and cilantro.