Bean and Cheese Enchiladas » Tide & Thyme
"If I had to choose a favorite cuisine, it would be Mexican. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Sadly, our only local Mexican restaurant closed it’s doors a few months ago – which means we have to drive 40 minutes north or south […]..."
INGREDIENTS
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1 Tbsp olive oil
•
1 small onion, diced
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2 (15 oz) cans pinto beans, drained and rinsed
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4 cloves garlic, minced
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1 Tbsp tomato paste
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1/2 cup chicken or vegetable broth
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1 (4 oz) can diced green chilies
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12 small flour tortillas
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8 oz cheddar cheese, shredded
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4 oz Monterey Jack cheese, shredded
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kosher salt
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sour cream
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