pinto bean and cheese enchiladas

https://www.tasteofhome.com/recipes/refried-bean-enchiladas Place olive oil in large skillet and bring to medium high heat. Imagine soft flour tortillas, filled with a flavorful vegetable and bean filling and topped with homemade enchilada sauce and a generous amount of cheese. It’s something that I really came around to during my first pregnancy, and it definitely stuck with me. Prep Time 30 minutes Cook Time 25 minutes For the sauce: Heat the oil in a large skillet over medium heat. Roll up and place in the baking dish. Add the chicken broth and stir to combine. Add the garlic and tomato paste and combine mash around to coat the beans in the paste, let cook until starting to brown – about 3 minutes more. To assemble tortillas, place about 1/4 cup bean and 3 Tbsp shredded cheese into each tortilla. Top enchiladas with the enchilada sauce, as well as the reserved cheddar cheese. Add onion and cook until translucent, about 3 minutes. Add the onions, and cook, stirring frequently, until soft and translucent, about 5 minutes. Which is really saying something considering that my chicken version was the favorite meal in the house for quite a few years! Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. They’re gooey and delicious with the use of flour tortillas and plenty of cheese. I’ll cook them with a smoked ham hock, ham base, or some bacon for a little extra flavor. Remove from oven and cool for 10 minutes before cutting and serving. Pinto bean veggie enchiladas from my eBook Cooking with Legumes. Just saying…. than the stuff from the can. Garnish with sour cream and fresh chopped cilantro. Preheat oven to 375 degrees. I wrote the recipe using canned pinto beans, but I’ve been soaking my own beans lately and doing it the “old-fashioned” way. If you’re down with that – you’ll need about 3 cups of dried beans. I almost always have all the ingredients on hand to make them, they come together quickly, and they’re filling and delicious. We all really loved them, Andrew declaring that they’re his second favorite enchiladas – right behind the beef. Combine shredded cheeses in small bowl and toss to combine. Add the beans and continue to cook for another 3 minutes. Feel free to, 2 (15 oz) cans pinto beans, drained and rinsed, 15 years with this fella as my mister, and everyda. Also, take a few minutes and make your own enchilada sauce. Remove 1 cup of the cheese mixture and set aside for topping enchiladas before baking. That’s where these bean and cheese enchiladas come in. All rights reserved. Have any questions or comments? Remove from heat and season to taste with salt. Sadly, our only local Mexican restaurant closed it’s doors a few months ago – which means we have to drive 40 minutes north or south to go out…and that’s really sucked this time around as far as pregnancy cravings are concerned. The creamy mixture of beans … The green chilies are very mild, but add a nice bite of flavor. Add 2 cups water, the tomato puree and 1/2 teaspoon salt, and bring to a simmer. If you’re worried about spice, don’t be – they aren’t spicy. Web Design by Jen Darrah   |   Lugada theme by Illuminatheme   |   Powered by Wordpress, I hope that you enjoyed your stay, and this little glimpse of my life here on the Eastern Shore. Tbsp olive oil 1 small onion, diced 2 (15 oz) cans pinto beans, drained This recipe for pinto beans enchiladas is perfect for those days when you’re busy running errands and don’t have the time to cook a more complicated lunch or dinner.

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