Monday, November 9, 2009

Bean and Cheese Enchiladas

These were a great way to use up left over pinto beans.

  • 4 thick slices of pepper jack cheese
  • 1 cup left over pinto beans, mashed up in a mortar and pestle.
  • 4 corn tortillas
  • 1 egg
  • 1/4 cup milk
  • 1 teaspoon chile powder
  • oil to fry the tortillas
  • pico de gallo to serve
  • In a shallow bowl whisk together egg, milk and chile powder.
  • Heat oil on a griddle on medium high heat.
  • Dip each side of a corn tortilla in the egg and milk mixture.
  • Fry for about 10 seconds on each side.
  • Drain on paper towels.
  • Repeat with each of the other three tortillas.
  • Put two tortillas on each plate and place 1/4 cup of pinto beans on one half of each and one thick slice of pepper jack cheese on top of each.
  • Fold over the tortillas.
  • Repeat with the other two tortillas.
  • Heat the enchiladas in the microwave for about 30 seconds to melt the cheese, or else place under a broiler.
  • Serve with pico de gallo.


  1. I think I would like this one. I need to pick up some of the corn tortilla's next time I am at the store.