A delightful and easy-to-make casserole featuring beans, cheese, and tortillas, perfect for a quick and satisfying meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Heat a large skillet over medium heat and add a drizzle of olive oil.
Using a non-stick skillet can help reduce the amount of oil needed.
Sauté the chopped onion and minced garlic until softened and fragrant.
Stir frequently to prevent the garlic from burning.
Add the black beans, pinto beans, and mash about half of them with a potato masher.
Mashing some of the beans creates a creamy texture while leaving some whole for a hearty bite.
Stir in the tomato sauce, ground cumin, chili powder, and green chilies. Simmer for 5 minutes.
Adjust the seasoning to your taste preferences.
Warm the tortillas slightly to make them pliable.
Wrap the tortillas in a damp paper towel and microwave for 20 seconds.
Fill each tortilla with the bean mixture, roll them up, and place seam-side down in a baking dish.
Arrange the tortillas snugly in the dish to prevent them from unrolling.
Sprinkle the shredded cheddar and Monterey Jack cheese over the tortillas.
For a spicier kick, mix in some diced jalapeños with the cheese.
Cover the dish with foil and bake in the preheated oven for 10 minutes.
Covering the dish helps the cheese melt evenly.
Remove the foil and bake for an additional 5 minutes to lightly brown the cheese.
Keep an eye on the cheese to prevent it from burning.
Garnish with chopped green onions and serve with sour cream and salsa.
Serve immediately for the best flavor and texture.
