Bean and Cheese Enchiladas – FadedMix

Ingredients

• 12 corn tortillas
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups shredded cheddar cheese
• 2 cups shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1/4 cup chopped fresh cilantro
• Sour cream, optional for serving
• Lime wedges, optional for serving