Cheesy Bean Enchiladas - cooking recipe

Ingredients

1 onion, chopped fine
4 garlic cloves, minced
3 tablespoons vegetable oil
1 (16 ounce) can black beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can enchilada sauce
1/2 cup salsa, plus more served with meal, if desired
3 teaspoons cumin
1/4 teaspoon salt
1 -2 dash black pepper
10 flour tortillas
2 tablespoons water
2 cups shredded monterey jack cheese

Preparation

Heat oven to 350. Saute onion and garlic in oil until onions are softened.
Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
Serve with extra salsa if desired.