1 yellow onion, diced
3 garlic cloves, minced
1 pablano pepper, finely diced
2 tsp cumin
3 cups cooked (or 2-15oz cans) pinto beans
1 cup Salsa
1 can enchilada sauce
8 corn tortilla shells
Spray pan with cooking spray and sautee onions, garlic, and the pablano pepper until onions are soft. Stir in cumin and saute for 1 minute. Remove from heat.
Preheat oven to 350F.
Drain and rise beans if you’re using canned. Stir together beans, salsa and the onion mixture until combined.
In a 8×8 square baking dish spread 3 tbsp of the enchilada sauce layer 4 tortillas to cover the bottom. Top the tortillas with the bean mixture, cover with the remaining 4 tortillas. Pour the remaining enchilada sauce on top and be sure to cover all the tortillas. Cover the dish with foil and bake 30 minutes. Remove foil and bake another 20 minutes. Let the dish cool for about 10 minutes before eat. Enjoy!