TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")
Provided by Marcela Valladolid
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
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.
ENFRIJOLADAS
Traditionally, enfrijoladas are made by dipping stale tortillas into leftover frijoles from the night before. They are also great topped with a fried egg, or with roasted vegetables instead of chorizo to make this a plant-based breakfast.
Provided by Rick Martinez
Categories Bon Appétit Breakfast Brunch Lunch Tortillas Pork Bean Onion Stock Cilantro Avocado Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Blender
Yield 4 servings
Number Of Ingredients 10
Steps:
- Using 2 Tbsp. oil, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook until lightly browned and starting to crisp, about 1 minute per side. Set aside.
- Heat remaining 3 Tbsp. oil in same skillet over medium-high. Cook chorizo, breaking up with a wooden spoon, until browned and cooked through, 7-9 minutes. Using a slotted spoon, transfer to a medium bowl; set aside.
- Add garlic and ½ onion to same skillet, season with salt, and cook, tossing occasionally, until tender and beginning to brown, 6-8 minutes. Using slotted spoon, transfer garlic mixture to a blender; reserve pan with oil. Add beans and broth to blender and purée until smooth (it should be the consistency of yogurt); season with salt.
- Set reserved pan over medium-high and heat oil. Transfer bean purée to skillet and bring to a boil. Reduce heat to low. Working one at a time and using tongs, dip tortillas in bean purée, turning to coat and leaving until softened, about 3 seconds per side (they will soften more as they sit). Transfer to a baking sheet as you go. Spoon 1 Tbsp. chorizo and 1 Tbsp. queso fresco across the center of each tortilla; fold over like a taco.
- Divide among plates and spoon remaining bean purée over. Top with cilantro, avocado, more onion, remaining chorizo, and remaining queso.
ENFRIJOLADAS
a super easy bean and cheese enchilada! my husband is from Colima, MX and he LOVES these! i make this as a side with chicken and rice but you can also turn this into a main course. Recipe courtesy Marcela Valladolid of food network
Provided by lululovesfood
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 425.6, Fat 7, SaturatedFat 1.2, Sodium 585.6, Carbohydrate 71, Fiber 19.2, Sugar 3.2, Protein 22.4
ENFRIJOLADAS
This is one simple dish you can make if you have corn tortillas in the freezer and black beans in the pantry. Enfrijoladas are comforting enchiladas made by drenching corn tortillas in creamy, coarsely pureed black beans, folding them into quarters, and serving them in more of the black bean sauce. The authentic ones are garnished with Mexican queso fresco, but they are delicious without cheese. Cilantro or epazote is optional - I didn't have any; it is the black beans that make this dish what it is.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 2h30m
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a large soup pot or Dutch oven combine the black beans with their soaking water (they should be submerged by at least 1 1/2 inches of water; add if necessary), one half of the onion, and half the garlic and bring to a boil. Reduce the heat, cover and simmer gently for 1 hour. Add the remaining garlic, epazote or cilantro if using, cumin, chili powder, and salt to taste and simmer for another hour, until the beans are very soft and the broth thick, soupy and aromatic. Remove from the heat. Remove and discard the onion.
- Using an immersion blender or a food processor fitted with the steel blade coarsely puree the beans. The mixture should retain some texture and the consistency should be thick and creamy. Heat through, stirring the bottom of the pot so the beans don't stick. Taste and adjust salt. Keep warm.
- Slice the remaining onion half crosswise into thin half-moons and cover with cold water while you assemble the enfrijoladas. Heat the corn tortillas: either wrap them in a damp dish towel and heat them, 4 at a time, in the microwave for about 30 seconds at 100 percent power, or wrap in a dish towel and steam for 1 minute, then let rest for 5 minutes.
- Assemble the enfrijoladas just before serving them. Spoon about 1/2 cup of the hot, thick beans over the bottom of a large lightly oiled baking dish or serving platter. Using tongs, dip a softened tortilla into the beans and flip over to coat both sides with black beans. Remove from the beans and place on the baking dish or platter (this is messy; have the serving dish right next to the pot.) Fold into quarters. Use the tongs to do this, and if you find that the tortilla tears too much, then just coat one side with the black beans, transfer to the baking dish and spoon some of the black beans over the other side, then fold into quarters. Continue with the remaining tortillas, arranging the quartered bean-coated tortillas in overlapping rows. When all of the tortillas are in the dish, spoon the remaining black bean sauce over the top. Drain and rinse the onions, dry briefly on paper towels and sprinkle over the bean sauce. Garnish with cilantro and chopped walnuts if desired and serve at once.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 2 grams, Carbohydrate 72 grams, Fat 3 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 378 milligrams, Sugar 3 grams
More about "enfrijoladas pintos recipes"
PINTO BEANS ENFRIJOLADAS RECIPE | BON APPéTIT
From bonappetit.com
Servings 6-8
- 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.
ENFRIJOLADAS - PLAIN.RECIPES
From plain.recipes
ENFRIJOLADAS, VEGAN MEXICAN RECIPE - PILONCILLO Y VAINILLA
From brownsugarandvanilla.com
ENFRIJOLADAS PINTOS RECIPE – NYT COOKING – NUTRITION CENTER
From nutritioncenter.extremefatloss.org
ENFRIJOLADAS WITH SWEET POTATOES AND CARAMELIZED ONIONS
From bhg.com
ENFRIJOLADAS - GIMME SOME OVEN
From gimmesomeoven.com
EASY ENFRIJOLADAS RECIPE
From brokebankvegan.com
ENFRIJOLADAS PINTOS | LORIE | COPY ME THAT
From copymethat.com
ENFRIJOLADAS RECIPE │CORN TORTILLAS DIPPED IN BEAN SAUCE, …
From mexicoinmykitchen.com
ENFRIJOLADAS MADE WITH PERUANO BEANS | MEXICAN PLEASE
From mexicanplease.com
ENFRIJOLADAS RECIPE | BON APPéTIT
From bonappetit.com
ENFRIJOLADAS... | A MEXICAN COOK
From amexicancook.ie
ENFRIJOLADAS RECIPE — WHAT TO DO WITH ALL THOSE …
From mexicanplease.com
RECIPE — FEATURED — JOCELYN RAMIREZ
From chefjocelynramirez.com
ENFRIJOLADAS PINTAS | VERDE VALLE
From verdevallerecipes.com
EASY ENFRIJOLADAS RECIPE | RECIPES.NET
From recipes.net
ENFRIJOLADAS - TORTILLAS IN BLACK BEAN SAUCE - BUDGET BYTES
From budgetbytes.com
EASY MEXICAN ENFRIJOLADAS - COCINANDO RICO
From cocinandorico.com
ENFRIJOLADA RECIPE - LATINOFOODIE
From latinofoodie.com
ENFRIJOLADAS~CORN TORTILLAS IN A SPICY BEAN SAUCE
From pinaenlacocina.com
ENFRIJOLADAS - BLACK BEAN SAUCE "ENCHILADAS"! | KITCHEN GIDGET
From kitchengidget.com
ENFRIJOLADAS | VERDE VALLE
From verdevallerecipes.com
NYT: ENFRIJOLADAS PINTOS — JOCELYN RAMIREZ
From chefjocelynramirez.com
ENFRIJOLADAS - PATI JINICH
From patijinich.com
ENFRIJOLADAS RECIPE - THRIFT AND SPICE
From thriftandspice.com
WHAT ARE ENFRIJOLADAS BEST RECIPES
From recipesforweb.com
ENFRIJOLADAS PINTOS | LUCYLO | COPY ME THAT
From copymethat.com
ENFRIJOLADAS RECIPE - BRICIA LOPEZ, JAVIER CABRAL | FOOD & WINE
From foodandwine.com
ENFRIJOLADAS WITH BLACK BEANS, AVOCADO AND COTIJA RECIPE
From simplyrecipes.com
ENFRIJOLADAS | RECIPE CART
From getrecipecart.com
PINTO BEANS ENCHILADAS | QUICK & EASY RECIPE | MEXICAN RECIPES
From mexicoinmykitchen.com
ENFRIJOLADAS DE POLLO OR CHICKEN ENFRIJOLADAS FOR CINCO DE MAYO
From spiciefoodie.com
HOW TO MAKE ENFRIJOLADAS | 4K - YOUTUBE
From youtube.com
DELICIOUS CHIPOTLE ENFRIJOLADAS — OLE RICO
From recipes.olerico.com
HOW TO MAKE VEGAN ENFRIJOLADAS - MEXICAN MADE MEATLESS
From mexicanmademeatless.com
HOLIDAY BREAKFAST RECIPE: ENFRIJOLADAS WITH A FRIED EGG
From latinofoodie.com
ENFRIJOLADAS DE QUESO, OR CHEESE FILLED TORTILLAS DIPPED IN BEAN …
From inmamamaggieskitchen.com
ENFRIJOLADAS RECIPE - FOOD FANATIC
From foodfanatic.com
ENFRIJOLADAS - THAT FIT FAM
From thatfitfam.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love