Mexican Black Bean Enchiladas

These flavorful enchiladas are made with hearty black beans, smoky spices, and a zesty tomato sauce, all wrapped in corn tortillas and baked to perfection.

Steps

1. Preheat the oven to 375°F (190°C). 2. In a skillet, sauté the onion and garlic until softened. 3. Add the cooked black beans, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 3-4 minutes, stirring occasionally. 4. In a separate saucepan, heat the tomato sauce and vegetable broth until warmed. 5. Dip each corn tortilla into the saucepan to coat both sides. 6. Fill each tortilla with the black bean mixture and roll it up tightly. Place the enchiladas seam-side down in a baking dish. 7. Pour the remaining tomato sauce over the enchiladas and sprinkle with shredded cheese. 8. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly. 9. Garnish with fresh cilantro and serve hot.

For 1 person: - 4 corn tortillas - 1 cup cooked black beans - 1/2 onion, chopped - 1 garlic clove, minced - 1/2 teaspoon cumin - 1/2 teaspoon smoked paprika - 1/4 teaspoon chili powder - 1 cup tomato sauce - 1/4 cup vegetable broth - 1/4 cup shredded cheese - Salt and pepper to taste - Fresh cilantro, for garnish