PINTO BEAN ENFRIJOLADAS
These cheese-stuffed corn tortillas, baked under a blanket of warming pinto beans and topped with tangy sour cream, are the perfect post-holiday breakfast.
Provided by Luis Miguel López Alanís
Categories Milk/Cream Bean Cheese Breakfast Brunch Bake Sauté Super Bowl Cinco de Mayo Lunch Hot Pepper Spring Tortillas Bon Appétit Mexico Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F. Oil 13x9x2-inch glass baking dish. Heat 3 tablespoons oil in large skillet over medium-high heat. Add onions and garlic and sauté until onions are golden, about 8 minutes. Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes. Mash beans coarsely in skillet. Mix in chile and all spices; season with salt and pepper. Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency.
- Heat remaining 1/4 cup oil in another large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.
- Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.
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Darene Stmartin
[email protected]I can't wait to try this recipe!
Nishidha Ghimire
[email protected]This recipe is a keeper!
Gianna Alarid
[email protected]I'll definitely be making this again!
N Stgo
[email protected]Amazing!
Aajay Santosh
[email protected]Delicious!
Ray Nadeem Hassan
[email protected]These enfrijoladas were a hit! The sauce was creamy and flavorful, and the pinto beans were cooked perfectly. I'll definitely be making this recipe again.
Annamarie Bleeker
[email protected]I loved this recipe! The enfrijoladas were easy to make and so delicious. The sauce was creamy and flavorful, and the pinto beans were cooked perfectly.
Edward Ebersold
[email protected]These enfrijoladas were delicious! The sauce was rich and creamy, and the pinto beans were cooked perfectly. I would definitely recommend this recipe.
Durango_payne
[email protected]I made this recipe for a party, and it was a huge success! Everyone loved the enfrijoladas. The sauce was creamy and flavorful, and the pinto beans were cooked perfectly.
Dagdamor Dc
[email protected]These enfrijoladas were a hit with my family! The sauce was creamy and flavorful, and the pinto beans were tender and hearty. I'll definitely be making this recipe again.
Opondo Franco
[email protected]I wasn't sure what to expect with this recipe, but I was pleasantly surprised. The enfrijoladas were delicious! The sauce was rich and creamy, and the pinto beans were cooked perfectly. I would definitely recommend this recipe.
ratv kids
[email protected]This was a great recipe! I've never made enfrijoladas before, but they were easy to make and so delicious. The sauce was creamy and flavorful, and the pinto beans were tender and hearty. I'll definitely be making this again.
Dionna Jones
[email protected]I've made this recipe a few times now, and it's always a crowd-pleaser. The pinto beans are hearty and filling, and the sauce is flavorful and creamy. I usually add a little bit of chopped cilantro and sour cream on top for extra flavor.
kaw tar
[email protected]This dish was surprisingly easy to make and turned out fantastic! The flavors were well-balanced, and the sauce was rich and creamy. I served it with some shredded chicken and avocado, and it was a hit with my family.