Community Recipe
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Bean Enchiladas

Bean Enchiladas

Mom's recipe; use the Mexican hot sauce recipe she attached from Moosewood Cookbook

  • Yield: 1 serving


  • 1 package(s) pinto beans
  • 1 stick(s) butter
  • dash(es) salt to taste
  • 1 package(s) corn tortillas
  • oil


1. Soak pinto beans overnight then cook them on the stove until they made a thick paste. Add stick of butter and salt. Can always substitute in refried beans.

2. Swirl each tortilla (top and bottom) in hot oil in pan. Just soften them (not crisp) them so they will roll up. Put beans in each tortilla and roll them up. Place them with sides touching in a pan (8 x 8 for small amount or 9 x 13 for large). Cover with sauce and cheese. Bake ate 350 for about 30-60 minutes depending on size of pan. Freeze well.

Serve with salad and seasoned rice.

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Bean Enchiladas recipe