Cheesy Pinto Bean Enchiladas
Delight in the rich flavors of this authentic Mexican dish, featuring soft corn tortillas filled with creamy pinto beans and melty cheese, draped in a savory bean sauce. Inspired by my husband's favorite from Colima, these enchiladas are not only easy to whip up but also versatile enough to serve as a side alongside chicken and rice or as a satisfying main course on their own. The addition of fresh ingredients like diced onions, tomatoes, and serrano chili packs a flavorful punch, while a drizzle of creamy sour cream and a sprinkle of red onions bring it all together. Your family will love this comforting, hearty dish that's perfect for any occasion!
N/A
Servings
200
Calories
13
Ingredients
Ingredients
Pinto beans
4 cups (Frijoles De La Olla, drained)
Chicken broth
3 cups (Low-sodium preferred)
Olive oil
1 tablespoon (For sautéing)
Onion
3/4 cup (Chopped)
Plum tomato
1 (Roughly chopped)
Serrano chili
1 medium (Seeded and minced)
Garlic cloves
2 (Minced)
Dried oregano
1/2 teaspoon (Rubbed between palms)
Salt & freshly ground black pepper
To taste (For seasoning)
Corn tortillas
8 (For wrapping)
Manchego cheese or Swiss cheese or Monterey Jack cheese
2 cups (Shredded)
Mexican crema or sour cream
For drizzling
Red onion
1 (Thinly sliced into rings)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the drained pinto beans with chicken broth and set aside.
3
Heat olive oil in a large sauté pan over medium-high heat. Add the chopped onion, diced tomato, minced serrano chili, and minced garlic. Sauté for about 5 minutes, or until the onions become soft and translucent.
4
Sprinkle dried oregano over the mixture after rubbing it between your palms to release its essential oils. Season with salt and freshly ground black pepper to taste.
5
Add the bean and broth mixture to the pan and let it simmer for 10 minutes. After simmering, allow the mixture to cool for about 5 minutes before transferring it to a blender.
6
Carefully blend the mixture until smooth and creamy. Return the pureed bean mixture to the pan and keep warm over medium-low heat, stirring frequently.
7
Using tongs, individually dip each corn tortilla into the warm bean sauce, ensuring both sides are well-coated and softened. Reserve the coated tortillas on a plate.
8
Fill each tortilla with approximately 1/4 cup of shredded cheese. Fold each tortilla in half and arrange them overlapping in a greased 9x13 inch baking dish.
9
Pour 1 to 1 1/2 cups of the bean sauce over the assembled enchiladas, making sure to cover them while allowing the edges to peek through.
10
Bake in the preheated oven for 10 to 15 minutes, or until the cheese is completely melted and bubbly.
11
To serve, drizzle Mexican crema or sour cream in a thick stripe down the center of the enchiladas, and top with overlapping rings of red onions.
Nutrition Information
7.5g
Fat
25g
Carbs
10g
Protein
5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Cheesy Pinto Bean Enchiladas?
They are an authentic Mexican dish featuring soft corn tortillas filled with creamy pinto beans and cheese, covered in a savory bean sauce, often referred to as enfrijoladas.
What is the preheat temperature for the oven?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How many pinto beans are required for this recipe?
The recipe calls for 4 cups of pinto beans, specifically Frijoles De La Olla that have been drained.
What kind of broth is used to make the bean sauce?
The recipe uses 3 cups of chicken broth, preferably low-sodium.
How do I prepare the vegetables for the sauce?
You should chop 3/4 cup of onion, roughly chop one plum tomato, seed and mince one serrano chili, and mince two garlic cloves.
How long should I saute the onions and garlic?
Saute the vegetables in olive oil for about 5 minutes or until the onions become soft and translucent.
What is the trick for using dried oregano in this dish?
Rub the dried oregano between your palms before adding it to the mixture to release its essential oils.
How long should the bean and broth mixture simmer?
The mixture should simmer for 10 minutes before being allowed to cool for 5 minutes.
What is the process for making the sauce smooth?
After the mixture has cooled slightly, transfer it to a blender and blend until it is smooth and creamy.
How do I prepare the corn tortillas before filling them?
Individually dip each corn tortilla into the warm bean sauce using tongs to ensure both sides are well-coated and softened.
What types of cheese can be used for the filling?
You can use shredded Manchego cheese, Swiss cheese, or Monterey Jack cheese.
How much cheese goes inside each tortilla?
Each tortilla should be filled with approximately 1/4 cup of shredded cheese.
What size baking dish is recommended?
The enchiladas should be arranged in a greased 9x13 inch baking dish.
How do I arrange the enchiladas in the dish?
Fold each filled tortilla in half and arrange them so they are overlapping in the baking dish.
How much sauce is poured over the top before baking?
Pour 1 to 1.5 cups of the pureed bean sauce over the assembled enchiladas.
How long do the enchiladas need to bake?
Bake them for 10 to 15 minutes or until the cheese is completely melted and bubbly.
What are the suggested garnishes for this dish?
The dish is traditionally topped with a drizzle of Mexican crema or sour cream and overlapping rings of red onion.
Is this recipe considered vegetarian?
The recipe is tagged as vegetarian; however, to make it strictly vegetarian, ensure you use vegetable broth instead of chicken broth.
How many calories are in a serving of these enchiladas?
There are approximately 200 calories per serving.
What is the protein content of this recipe?
Each serving contains 10 grams of protein.
How much fat and carbohydrates are in the dish?
It contains 7.5 grams of fat and 25 grams of carbohydrates.
How much fiber is in one serving?
This dish provides 5 grams of fiber per serving.
How many corn tortillas are needed?
You will need 8 corn tortillas for this recipe.
Where does the inspiration for this dish come from?
The recipe is inspired by a favorite dish from Colima, Mexico.
Can this dish be served as a side?
Yes, it is versatile enough to be served as a side dish alongside chicken and rice or as a main course.
What is the role of the serrano chili in the recipe?
The minced serrano chili adds a flavorful punch and a bit of heat to the savory bean sauce.
What type of onion is used for the topping?
One red onion, thinly sliced into rings, is used for the topping.
Is it necessary to use low-sodium broth?
While not strictly necessary, low-sodium chicken broth is preferred to better control the saltiness of the sauce.
How do you ensure the tortillas don't break?
Dipping them in the warm bean sauce softens them, making them pliable and easy to fold without breaking.
What is the total number of ingredients used?
There are a total of 13 ingredients in this recipe.