Gratin of Black Bean Enchiladas

Ingredients

• 1 can (15 oz) Black beans, drained and rinsed
• 4 Flour tortillas
• 1 cup Gruyère cheese, shredded
• 2 tbsp Butter
• 2 tbsp All-purpose flour
• 1.5 cups Milk
• 1 cup Enchilada sauce
• 0.5 Onion, diced
• 1 tsp Ground cumin(optional)
• to taste Salt and pepper(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). In a skillet over medium heat, sauté the diced onion for 3-4 minutes until softened, then stir in the black beans and cumin; cook 2 minutes more.

2. 2

   Mash the beans lightly with a fork, spoon the mixture onto the tortillas, roll them up, and place seam-side down in a small baking dish. Pour the enchilada sauce evenly over the top.

3. 3

   Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute, then gradually whisk in the milk until smooth and thickened, about 3-4 minutes. Season with salt and pepper.

4. 4

   Pour the béchamel over the enchiladas and sprinkle the shredded Gruyère on top. Bake for 25 minutes until golden and bubbling. Rest 5 minutes before serving.