Pinto Bean Enchiladas | Forever Fed

Ingredients

• 1 can (15 oz) pinto beans, drained and mashed slightly
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• ½ tsp salt (or to taste)
• ½ cup corn (optional)
• ½ cup diced bell pepper (optional)
• ¼ cup chopped cilantro
• 8 small corn or flour tortillas
• 1 ½ cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• ½ cup crumbled queso fresco (optional)
• ¼ cup sliced green onions (for garnish)
• Sour cream and avocado for serving