-
1
Special equipment: a 9-by-13-inch baking dish
-
2
Preheat the oven to 350 degrees F.
-
3
For the sauce: Heat the oil in a large skillet over medium heat.
-
4
Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes.
-
5
Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute.
-
6
Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer.
-
7
Continue cooking until the sauce reduces and thickens slightly (it should be looser and thinner than marinara sauce), 15 to 20 minutes.
-
8
Set aside to cool slightly.
-
9
For the filling: Squeeze all the excess moisture out of the spinach.
-
10
Put it into a large bowl with the pinto beans, and squeeze with your hands to combine and smash up the beans a little.
-
11
Add half of both the Cheddar and the pepper Jack, half of both the sour cream and the scallions and 1 1/4 teaspoons salt, and stir to combine.
-
12
Spread about 1/2 cup of the tomato sauce in the bottom of a 9-by-13-inch baking dish.
-
13
Lay the tortillas out on a work surface, and spread 1 side of each with about 1 teaspoon of tomato sauce.
-
14
Put about 1/4 cup of the filling across the middle of each tortilla.
-
15
Roll each up, then shingle them in 2 even rows in the baking dish.
-
16
Pour the remaining sauce over the top of the rolled tortillas, and sprinkle with the remaining cheeses.
-
17
Cover the baking dish loosely with foil, and bake until the cheeses are melted and the filling is hot, about 30 minutes.
-
18
Uncover, and continue baking to heat completely through, about 10 minutes more.
-
19
For the topping: Whisk together the remaining sour cream, the lime juice and a pinch of salt in a small bowl.
-
20
Drizzle the mixture over the baked enchiladas, and sprinkle with the remaining scallions.
