Preparation

• Preheat your oven to 350°F (175°C).
• Sauté the onions in olive oil until they turn soft and translucent, about 3-5 minutes.
• Combine black beans and cumin into the pan with the sautéed onions, cooking for an additional 5 minutes.
• Spread a small amount of enchilada sauce evenly over the bottom of a baking dish.
• Fill each corn tortilla with the bean mixture and a sprinkle of shredded cheese, then roll them up tightly.
• Arrange the rolled enchiladas seam side down in the baking dish.
• Pour the remaining enchilada sauce generously over the top of the tortillas.
• Sprinkle the remaining shredded cheese over the sauced enchiladas.
• Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.