1/2 c salsa, plus more served with meal, if desired .
1 onion, sliced fine .
3 tsps cumin .
10 flour tortillas .
3 tbsps vegetable oil .
4 garlic cloves, minced .
1-2 dash black pepper .
1 (16 oz) can pinto beans, drained & rinsed .
1 (15 oz) can enchilada sauce .
1 (16 oz) can black beans, drained & rinsed .
2 c shredded monterey jack cheese .
1/4 tsp salt
Directions
Step #1 Heat oven to 350.
Step #2 Saute onion & garlic in oil until onions are softened.
Step #3 Add 1/2 of each type of beans & mash with a potato masher, then add the remaining half of beans.
Step #4 Add 1/2 of enchilada sauce, 1/2 c salsa, cumin, & salt & pepper; simmer & mix on low heat for about 3 mins or until heated through.
Step #5 Fill each tortilla with about 3 tbsps of bean mixture & a sprinkle of cheese & roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
Step #6 Mix the 2 tbsps of water with the remaining enchilada sauce & pour evenly over tortillas.
Step #7 Sprinkle top with remaining cheese & bake, covered, for about 15-20 mins.