Black Bean Enchiladas

Preheat oven to 375°F. Dice the red onion and mince the jalapeno, removing seeds if desired. Chop the cilantro. Crumble the cotija cheese and shred the Monterey Jack cheese.

In a large skillet, warm the black beans over medium heat. Stir in the diced red onion, minced jalapeno, cumin, and 1/4 cup of the cotija cheese. Cook for 2 minutes until fragrant. Remove from heat and fold in the cilantro.

Pour 1/2 cup of the enchilada sauce into the bottom of the 9x13 baking dish, spreading to coat evenly.

Warm the corn tortillas in a dry skillet for 10 seconds per side to soften. Working with one tortilla at a time, dip it into the warm enchilada sauce, then place on a work surface. Spoon about 3 tbsp of the bean filling down the center of the tortilla, sprinkle with a pinch of Monterey Jack cheese, then roll tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas.

Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded Monterey Jack cheese and cotija cheese over the top.

Bake uncovered for 25–30 minutes until the cheese is melted and the edges are bubbling. Remove from oven and let rest for 5 minutes.

Garnish with remaining fresh cilantro and a squeeze of lime juice. Serve with sour cream on the side if desired.