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1.
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Heat oil in a saute pan over medium heat.
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Add onion and garlic and cook until soft and fragrant, about 3 minutes.
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Add the chili powder, cumin powder, and salt.
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Cook another 2 minutes.
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Add the beans, tomato sauce and water (see note) and bring to a boil.
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Turn the heat to low.
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Mash the beans with a potato masher and simmer 5 minutes.
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2.
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Remove the bean mixture from the heat and strain, reserving the sauce.
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Transfer the strained bean mixture to a medium bowl and mix together with the chopped cilantro (save 1 tablespoon for garnishing), jalapenos and half of the cheese.
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3.
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Preheat oven to 350 degrees F. 4.
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Spread 1/2 cup of the sauce in the bottom of the baking dish.
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Microwave 5 tortillas at a time or follow the package instructions to soften.
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Scoop about 1/4 cup bean mixture into each tortilla and roll it up tightly.
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Place the filled and rolled tortillas in the baking dish seam-side down.
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Finish all tortillas.
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5.
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Dip a pastry brush in the sauce and brush the ends of each tortilla.
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Pour the remaining sauce evenly over the enchiladas.
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6.
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Sprinkle the remaining cheese over the top of the enchiladas, cover the baking dish with aluminum foil.
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Bake for 20 minutes.
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Remove the foil, bake for an additional 2-3 minutes until the cheese is slightly brown.
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7.
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Garnish with the remaining cilantro before serving.
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Notes: 1.
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If there is any remaining bean mixture, it can be used as a filling in tortilla shells without any further cooking.
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Add lettuce if desired.
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2.
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Due to different recipes of making tomato puree, the liquid content may vary.
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Gradually add excess water when making the bean mixture if necessary.
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3.
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This recipe was inspired by a beef version on browneyedbaker.com
