---
title: Enchiladas de Queso y Frijol (Cheese and Black Bean Enchiladas)
servings: 4
prep time: 15 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/enchiladas-de-queso-y-frijol
---

Gather @black bean{2%can}, @cheddar cheese{200%g}, @ground cumin{1%tsp}, @olive oil{2%tbsp}, @corn tortilla{12} and @fresh cilantro{0.5%bunch}.

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.

Heat the oil in a saucepan and cook the @onion{1} and @garlic{3%clove} until soft, about 4 minutes. Add the @canned tomato{2%can}, @chili powder{1.5%tbsp} and cumin. ~{4%minutes}

Simmer 8 minutes, then blend smooth and season with salt. ~{8%minutes}

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.

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

Bake until bubbling and the cheese is fully melted, about 18 minutes. ~{18%minutes}

Rest 5 minutes, then finish with dollops of @greek yogurt{60%ml} and cilantro.