Friday, February 22, 2013

Enfrijoladas

For someone who really enjoys Mexican food, I can't believe the first time I'd heard about this dish was just about a year ago!  

When I saw it online, I thought some genius homecook had created it.  

Then when I went out to eat at a local Mexican restaurant I noticed it on the menu.  

These are beany, cheesy and saucy and basically nothing more than a classic bean and cheese burrito!  


Enfrijoladas








Ingredients:

4 cups refried beans, make your own or use canned
1 cup Vegetable or chicken stock
1 cup water
1 Tablespoon tomato paste
1 package of small to medium size tortillas, corn and or flour
3-4 cups Monterey Jack cheese, shredded

Directions: 

Preheat oven to 350º

Heat up the refried beans in a saucepan.  Add in the vegetable or chicken stock, water and tomato paste and stir until blended and smooth.  The sauce needs to be thin (so you can coat the tortillas easily without them being too heavy and tearing), so add more stock if needed.

Using tongs, take a torilla and lay it in the sauce ensuring that the entire tortilla gets covered with sauce.    You don't want them to soak too long or they will tear too easy.  Lift out the tortilla and lay them in a baking pan. Fill the inside with cheese and fold over like a taco.  

Repeat with as many tortillas as you can.  Pour remaining sauce over the tortillas and sprinkle with cheese.  

Bake for about 10-15 minutes, until the cheese is melted. 


Serve with a dollop of sour cream on top.  

Source: Tasty Kitchen




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