A delightful twist on a classic Mexican-inspired dish, this enchilada bake is bursting with flavor and perfect for a cozy dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking until softened.
Stir frequently to prevent burning and ensure even cooking.
Add the drained beans to the skillet and mash about half of them with the back of a spoon. Stir in the tomato sauce, cumin, chopped jalapeno, and a pinch of salt and pepper.
Mashing some beans creates a creamy texture while leaving others whole for a hearty bite.
Simmer the mixture for 3-5 minutes until slightly thickened. Stir in the chopped cilantro.
Adding cilantro at the end preserves its fresh flavor.
Spread a portion of the bean mixture down the center of each tortilla, roll them up, and place seam-side down in a baking dish.
Rolling the tortillas tightly helps them hold their shape during baking.
Sprinkle the shredded cheese over the top and cover the dish with foil.
Covering with foil prevents the cheese from over-browning.
Bake in the preheated oven for 10 minutes, then remove the foil and bake for an additional 5 minutes.
Baking uncovered at the end gives the cheese a golden, bubbly finish.
Serve the enchiladas warm with salsa on the side.
Garnish with extra cilantro or a dollop of sour cream for added flavor.
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