Baked Pinto Beans, Enchilada Style


Recipe modified from Mark Bittman (2007), “How to Cook Everything Vegetarian.”

Note:  Mark writes, “This dish is dead easy (especially if beans and salsa have been made ahead) and versatile. Serve with hot tortillas, shredded cabbage, hot sauce, sour cream, and lime wedges — the works, in other words.”

Kristin writes, “This dish is even easier (and perfectly delicious) if you use canned beans and refrigerated salsa from the store!”  :o)

1/4 c extra virgin olive oil
2 c salsa (homemade is preferred), warmed
4 c cooked or drained canned pinto beans
salt and ground black pepper
1 c cubed Monterey Jack cheese
1 c crushed tortilla chips
1/2 c crumbled queso fresco (we misread this and had 1 cup of con queso instead; this was excellent, mixed in with the salsa layer)
1/2 c chopped fresh cilantro for garnish

Preheat the oven to 400 degrees Fahrenheit. Use a tablespoon or so of the olive oil to grease a 2-quart souffle or gratin dish or a 9×13-inch baking dish. Spread the salsa and con queso in the dish and spoon the beans on top. Sprinkle lightly with salt and pepper. Spread the cheese cubes around evenly, pressing them into the sauce and beans a bit. Sprinkle with the tortilla crumbs, then the queso fresco, and drizzle with the remaining olive oil. Bake until the cheese has melted, the sauce is bubbly, and the tortilla chips are browned, 20 to 30 minutes, depending on the size of your dish. Remove from the oven, sprinkle with the cilantro and a few more grinds of black pepper if you like, and serve.



Published in: on January 17, 2011 at 6:58 pm  Comments (1)  

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One CommentLeave a comment

  1. Sounds positively delicious!

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