Best 8 Pinto Beans With Tortilla Cheese Crust Recipes

PERFECT PINTO BEANS

Steps:

• Put the beans in a large bowl, cover with cold water and let soak overnight.
• Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")

Steps:

• Preheat the oven to 350 degrees F.
• Put the drained beans and chicken broth in a large bowl.
• In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
• Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
• To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

PINTO BEAN TOSTADAS

Steps:

• In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

BEAN AND CHEESE TOASTERDILLA

Steps:

• Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
• Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
• Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
• Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

PINTO BEANS WITH TORTILLA-CHEESE CRUST

Steps:

• Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat. Add onions and bell peppers; sauté until soft, about 10 minutes. Add garlic; sauté 2 minutes. Add chili powder and cumin; stir 1 minute. Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and pureed beans. Simmer mixture 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper. Pour into 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Chill.)
• Preheat oven to 400°F. Sprinkle crushed chips over beans. Bake until heated through, about 30 minutes. Top with cheese; bake until melted, about 5 minutes. Top with 2 tablespoons cilantro.

CHEESY PINTO BEANS

Steps:

• HEAT oven to 400°F Puree 1 can pinto beans in a food processor.
• HEAT oil in a Dutch oven or large saucepan over medium heat. Add onions and peppers. Cook about 10 minutes or until soft. Add garlic, cook 2 minutes. Add chili powder and cumin. Continue cooking 1 minute. Add tomatoes, 1/2 cup tomato liquid, broth, hot pepper sauce and pureed and whole pinto beans. Simmer 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper to taste.
• POUR into a 13 x 9-inch baking dish. Sprinkle with crushed tortilla chips. Bake 30 minutes. Remove from oven and top with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with remaining chopped cilantro.

PINTO BEAN AND FETA CHEESE QUESADILLAS

Steps:

• Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
• Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

CLAY-POT PINTO BEANS W/ CORN TORTILLAS

Steps:

• Dried beans soaked in water to cover generously for several hours or overnight.
• Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
• Bring to a simmer slowly over moderately low heat, skimming any foam.
• Meanwhile, heat olive oil in a skillet over low heat.
• Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
• When beans just begin to simmer, add sauteed vegetables and oregano. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
• If additional liquid is needed, add boiling water.
• Season with salt and minced chipotle chile, if desired.
• Cool, then refrigerate overnight.
• Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.
• Serve with hot tortillas.