1 15 ounce can black beans, drained and rinsed
1 15 ounce can white beans, drained and rinsed
1 15 ounce can refried beans
1 cup sour cream
1 onion thinly sliced
1 tablespoon olive oil
1/4 cup chopped fresh cilantro
1 4 ounce green chiles
1 28 ounce enchilada sauce
2 cups shredded cheddar
1 teaspoon cumin
Salt & pepper to taste
8-10 flour tortillas
Heat olive oil in a large skillet over medium heat.
Add onions to skillet and saute until tender and translucent, about 2 minutes. Set aside.
In a large mixing bowl, add all beans, sour cream, cilantro, green chiles, cumin, cooled onions, 1 cup shredded cheese, and salt and pepper to taste. Stir to combine.
Stuff each tortilla with 1-2 tablespoons of bean filling.
Roll tortillas filled with beans and place in a 9"x13" baking dish.
Pour enchilada sauce on top of enchiladas. Sprinkle remaining cheese, and extra cilantro for garnish.
Bake in a 350 oven for about 20 minutes, until cheese is melted and 3 Bean Enchiladas are heated through.
Serve warm with Mexican rice.