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Recipes

Pinto Beans Enfrijoladas

Recipe information

  • Yield

    6 to 8 Servings

Ingredients

2

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

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

Chopped fresh cilantro

Sour cream

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Explore Bon AppétitMexicanLatin AmericanPinto BeanBeanVegetableCheeseMainGluten-FreeNut-FreeVegetarianDinner