After slaving in a hot kitchen, the last thing I want to hear from my son is, “I don’t like it.” That’s why: Enfrijoladas de Queso. Let me break this dish down for you. Tortillas dipped in a bean sauce and stuffed with ooey gooey cheese. Sounds yummy, right?! That’s because it is! This is usually what I make when I have leftover pinto beans, or frijoles de la olla. Plus, I know my kiddo loves them. I mean, who doesn’t love cheese?! Other than people who are lactose intolerant. LOL! But that’s a different topic of conversation. Onto our recipe…
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Enfrijoladas de Queso are also vegetarian and perfect for Meatless Mondays. If you have big time carnivores in your house like I do, you can add some leftover rotisserie chicken. The bean sauce is incredibly easy to make. Add the pinto beans to a blender and zip away. The sauce has to be thin. If it’s too thick, add some more chicken broth. Don’t forget to taste for salt. If the sauce tastes good to you, then it’s good to go.
For the cheese… my friends, I like the taste of sharp cheddar cheese, but this is far from traditional. You can find cheddar cheese in some Mexican grocery stores. I think that has more to do with the American influence though. Mostly, we use Monterey Jack, Oaxaca, Queso Fresco, Queso Chihuahua, Panela. Any of these would work for your Enfrijoladas de Queso. You want something that will melt well when you place the casserole dish into the oven. Stay away from Cotija in this dish. Cotija is very salty unless you want to use it as a topping.
Last but not least, you need a few slices of fresh avocado. I just love the creamy texture of avocados. The sauce is not very spicy. If you want to give it some heat, sprinkle on top some finely chopped jalapeños and cilantro for taste. Hope you enjoy!
- 1 cup cooked pinto beans
- 1 cup chicken broth
- ½ chipotle pepper
- Salt and pepper
- 10 tortillas
- 1½ cup Monterey Jack cheese, shredded
- Avocado, sliced
- Cilantro, finely chopped
- Jalapeños, finely diced
- Add pinto beans, chicken broth, chipotle pepper, salt and pepper in a blender.
- Blend until smooth.
- If it’s too thick, add more chicken broth.
- Taste for salt.
- Pour into a shallow dish.
- Meanwhile, microwave tortillas until pliable.
- If they don’t bend easily, the tortillas will break.
- Dip each tortilla individually into the bean sauce.
- Add 1 tablespoon cheese to the center of the tortilla and roll it up.
- Place in a casserole dish.
- Do this step until there are no more tortillas left.
- Add the remaining sauce to the casserole dish.
- Cover the casserole dish with foil.
- Place the dish in a 400 degrees F oven for 8-10 minutes, or until cheese is melted.
- Serve and top with avocado slices, cilantro, and jalapeño.