Serves 4 and can be adapted for 2* (Can freeze the leftovers)

8 (8)-inch tortillas *Use 4 tortillas if serving 2 people*
3 Tbsp olive oil
1 1/4 cups tomato sauce
1/2 cup salsa, or more to taste
1 large Spanish onion, chopped small
4 large garlic cloves, crushed and chopped small
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
3 1/2 cups (around 6oz) Monterey Jack cheese, grated *Use 1 3/4 cups (around 3oz) for 2 people*
1 tsp ground cumin, or more to taste
Dried cilantro leaves, generous amount, or 1/4 cup fresh cilantro, chopped
Oregano, dried, generous amount
Basil, dried, moderate amount
Parsley, dried, generous amount
Salt and black pepper to taste
1/4 cup cooked brown or white rice, or more to taste
Garnish served at table: Shredded lettuce and extra salsa

Preheat oven to 350 F.
Sautee onion and garlic in oil over medium heat until onion is soft.
Add beans and mash a few with back of wooden spoon.
Add tomato sauce, salsa, and all spices except the cilantro, and simmer 3-5 minutes to let the flavors blend.
Add cooked rice just until heated.
Turn off heat. Add dried or fresh cilantro and stir in . Do not cook.
Heat a dry pan over medium heat. Heat tortillas, in the pan, one at a time, around 10 seconds on each side.
Place warmed tortillas, one at a time, into 9x13 glass baking dish.
Put around 3 well-rounded Tbsp of filling down the center of each tortilla. Top generously with the grated cheese. Fold tortillas by rolling them up. (Or fold them 1/4 inch up, then fold one side, then roll up the rest of the way).
Cover dish with tin foil.
Bake in the middle of the oven for 5 minutes. Remove the foil and bake another 5 minutes.
Remove from the oven and serve.
Sprinkle inside of tortillas with shredded lettuce and extra salsa served at the table.