Pinto Bean Enfrijoladas
A hearty Mexican dish featuring corn tortillas filled with queso ranchero and smothered in a flavorful pinto bean sauce. The tortillas are softened and folded around cheese, then baked until bubbling in a rich sauce made from mashed pinto beans seasoned with cumin, oregano, and serrano chile.
Ingredients
- •3 tablespoons olive oil
- •2 cups chopped onions
- •4 cloves garlic
- •2 cans pinto beans
- •1½ cups whole milk
- •1½ cups water
- •1 teaspoon serrano chile
- •¾ teaspoon ground cumin
- •½ teaspoon dried Mexican oregano
- •⅛ teaspoon ground cloves
- •12 pieces corn tortillas
- •2¼ cups queso ranchero
- •¼ cup cilantro
- •½ cup sour cream
Cooking Instructions
- 1.
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.
20 min
- 2.
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.
15 min
- 3.
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.
20 min
