Enfrijoladas Pintos Recipes

ENFRIJOLADAS RECIPE

Enfrijoladas Recipe image

Enfrijoladas is a wildly versatile dish that is quick, easy, and will always be there for you.

Provided by Mexican Please

Time 20m

Number Of Ingredients 11

Ingredients

2 cups black beans ((or pinto))
3 chipotles in adobo
2 garlic cloves
1/2 teaspoon salt
1 cup stock ((or water))
8 corn tortillas
3-4 tablespoons finely chopped onion
Monterey Jack cheese
1 avocado ((optional))
cilantro ((optional))
Crema ((optional))

Steps:

Add the beans, garlic, chipotles and salt to a blender and puree until smooth. Add stock (or water) until the puree has the consistency of a thick soup. Taste for seasoning and heat level.
Warm the corn tortillas in the oven or microwave. Place a big dollop of bean puree on a plate. Dredge one side of a tortilla in the bean puree. Flip the tortilla and fill with onion and cheese. Roll tight and place in a baking dish seam side down (add some puree to the baking dish to prevent sticking).
Continue rolling all of the tortillas -- this batch was enough for 8 rolled tortillas.
Cover the tortillas in the baking dish with the remaining bean puree. Bake at 425F for 8-10 minutes or until the cheese has melted.
Serve immediately and top with your choice of avocado, cheese, cilantro and Crema.

Nutrition Facts : Calories 838 kcal, ServingSize 1 serving

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")

Tortilla, Bean and Cheese Casserole (

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

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 ENFRIJOLADAS

Pinto Bean Enfrijoladas image

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

Ingredients

3 tablespoons plus 1/4 cup olive oil
2 cups chopped onions
4 garlic cloves, minced
2 (15- to 16-ounce) cans pinto beans, drained
1 1/2 cups (or more) whole milk
1 1/2 cups (or more) water
1 teaspoon minced serrano chile with seeds
3/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/8 teaspoon ground cloves
12 (5 1/2- to 6-inch-diameter) corn tortillas
2 1/4 cups crumbled queso ranchero (see Note)
Chopped fresh cilantro
Sour cream

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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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.
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