Recipe courtesy of Marcela Valladolid
Episode: Full of Beans
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
  • 3 cups chicken broth
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 plum tomato, roughly chopped
  • 1 medium serrano chile, seeded and minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 8 corn tortillas
  • 2 cups shredded Manchego, Swiss or Monterrey Jack cheese
  • Mexican crema or regular sour cream, for drizzling
  • 2 thin slices red onion, separated into rings

Directions

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Chilaquiles: Tortilla Casserole

Recipe courtesy of Ivy Stark|Joanna Pruess

Green Bean Casserole

Recipe courtesy of Tyler Florence

Stovetop Green Bean Casserole

Recipe courtesy of Alex Guarnaschelli

Rockin' Lean Bean Casserole

Recipe courtesy of Food Network

Green Bean Casserole

Recipe courtesy of Michael Chiarello

Fresh Green Bean Casserole

Recipe courtesy of Bobby Deen

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Food: Fact or Fiction?

10:30am | 9:30c

Food: Fact or Fiction?

11:30am | 10:30c

Good Eats

12pm | 11c

Good Eats

12:30pm | 11:30c

Good Eats

1pm | 12c

Good Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Burgers, Brew & 'Que

5:30pm | 4:30c

Big Bad BBQ Brawl

6:30pm | 5:30c

Big Bad BBQ Brawl

7:30pm | 6:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here