Pinto Bean Enfrijoladas
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
51
Spice
61
Sweetness
56
Sourness
35
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsp
Olive Oil2 cups
Onion (chopped)1.5 cups
Whole Milk (or more)1.5 cups
Water (or more)3 tsp
Ground Cumin1 tsp
Mexican Oregano (dried)1 tsp
Ground ClovesDirections:
1
Preheat oven to 350°F
2
Oil 13x9x2-inch glass baking dish
3
Heat 3 tablespoons oil in large skillet over medium-high heat
4
Add onions and garlic and sauté until onions are golden, about 8 minutes
5
Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes
6
Mash beans coarsely in skillet
7
Mix in chile and all spices; season with salt and pepper
8
Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency
9
Heat remaining 1/4 cup oil in another large skillet over medium-high heat
10
Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side
11
Transfer tortilla to work surface
12
Place 1 heaping tablespoon cheese in center of each tortilla; fold in half
13
Place in prepared dish, overlapping tortillas slightly
14
Top with bean sauce
15
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes
16
Sprinkle with remaining queso ranchero and cilantro
17
Serve with sour cream
18
Preheat oven to 350°F
19
Oil 13x9x2-inch glass baking dish
20
Heat 3 tablespoons oil in large skillet over medium-high heat
21
Add onions and garlic and sauté until onions are golden, about 8 minutes
22
Add beans, 1 1/2 cups milk, and 1 1/2 cups water; simmer until onions are tender, stirring occasionally, about 10 minutes
23
Mash beans coarsely in skillet
24
Mix in chile and all spices; season with salt and pepper
25
Add more milk or water by 1/4 cupfuls to thin bean mixture to slightly soupy consistency
26
Heat remaining 1/4 cup oil in another large skillet over medium-high heat
27
Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side
28
Transfer tortilla to work surface
29
Place 1 heaping tablespoon cheese in center of each tortilla; fold in half
30
Place in prepared dish, overlapping tortillas slightly
31
Top with bean sauce
32
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes
33
Sprinkle with remaining queso ranchero and cilantro
34
Serve with sour cream
35
*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero
36
Queso cotija or mild feta can be used instead
37
*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero
38
Queso cotija or mild feta can be used instead