2 (10-ct.) pkg. miniature (4-inch) flour tortillas (such as Old El Paso)
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can refried black beans
1 (8-oz.) can red enchilada sauce (such as Frontera)
1 (4-oz.) can chopped green chiles
4 ounces Monterey Jack cheese, shredded (about 1 cup)
1 cup shredded iceberg lettuce (from 1 [8-oz] pkg.)
1/2 cup prepared pico de gallo
1/2 cup sour cream
3 tablespoons thinly sliced scallions
How to Make It
Preheat oven to 350°F. Gently tuck tortillas into lightly greased (with cooking spray) cups of 2 (12-cup) muffin pans. Bake in preheated oven until tortillas have hardened and browned slightly on the sides, 12 to 15 minutes.
Stir together black beans, refried black beans, enchilada sauce, and green chiles in a medium bowl. Divide mixture evenly among baked tortilla cups. Sprinkle with cheese, and bake at 350°F until cheese melts, about 15 minutes.
Transfer mini enchiladas from muffin cups to a serving platter. Top evenly with lettuce and pico de gallo. Drizzle with sour cream, and sprinkle with scallions.