Bean and Cheese Enchiladas

Preheat the oven to 350°F (175°C).

Combine the drained and rinsed red kidney beans with chili powder, cumin, and salt in a small bowl, mixing until the beans are evenly coated with spices.

Stir together the hot and mild enchilada sauces in a shallow bowl until blended.

Pour a thin layer of the blended enchilada sauce into the bottom of a 9x13-inch baking dish, covering the surface lightly.

Warm the flour tortillas in a skillet over medium heat for about 30 seconds per side, or wrap them in a damp towel and microwave for 1 minute to make them pliable for rolling.

Place about 2 tablespoons of the seasoned bean mixture and 2 tablespoons of shredded pepper jack cheese in the center of each tortilla, then roll tightly and place seam-side down in the prepared baking dish.

Pour the remaining blended enchilada sauce evenly over the rolled enchiladas, making sure each one is well covered.

Sprinkle the remaining shredded pepper jack cheese over the top of the enchiladas.

Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the sauce is heated through.

Remove from the oven and let rest for 2–3 minutes before serving.