Pinto Bean Enfrijoladas

Pinto Bean Enfrijoladas
Pinto Bean Enfrijoladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 3

    tablespoons olive oil plus

  • 1/4

    cup olive oil

  • 2

    cups chopped onions

  • 4

    garlic cloves minced

  • 2

    cans pinto beans - (15 to 16 oz ea) drained

  • 1 1/2

    cups whole milk or more if needed

  • 1 1/2

    cups water or more if needed

  • 1

    teaspoon minced serrano chile with seeds

  • 3/4

    teaspoon ground cumin

  • 1/2

    teaspoon dried Mexican oregano

  • 1/8

    teaspoon ground cloves

  • 12

    corn tortillas - (5 1/2" to 6" dia)

  • 2 1/4

    cups crumbled queso ranchero*

  • Chopped fresh cilantro

  • Sour cream

Directions

* Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead. Preheat oven to 350 degrees. Oil 13- by 9- by 2-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. This recipe yields 6 to 8 servings. "Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. Of course, what I make depends on what my wife, Verónica, has in mind. Thanks to her, I've learned more great recipes, like the enfrijoladas from her home state, Tlaxcala, and her lively avocado and tomatillo salsa." Enfrijoladas are a popular breakfast dish in Mexico.

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