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Pinto Beans Enchiladas
This recipe for pinto beans enchiladas is perfect for those days when you’re busy running errands and don’t have the time to cook a more complicated lunch or dinner. The creamy mixture of beans and green salsa pair wonderful with corn tortillas topped with Queso Fresco.
Servings 6 servings
- ½ medium-size avocado cut into slices (optional)
- 2 chorizo links cooked and crumbled (optional)
In a skillet, prepare the HERDEZ™ Traditional Refried Beans according to the package’s instructions.
Add 1 cup of HERDEZ® salsa verde and 1 cup of chicken broth to the beans and mix. Cook for 4-5 minutes to allow all the flavors to blend. Season with salt.
Heat the oil in a small frying pan and lightly fry each tortilla on both sides. Place them on a plate.
Using a pair of kitchen tongs, dip each tortilla into the bean mixture.
Place the tortillas on a plate and fold them into quarters.
Add a slice of queso fresco inside each tortilla. Garnish with Mexican cream and onion slices.
If using the avocado and chorizo, top the enchiladas with them or serve them on the side. Serve the rest of the HERDEZ® Salsa Verde on the side and enjoy your Pinto bean enchiladas!
Serving: 2Enchiladas | Calories: 396kcal | Carbohydrates: 33g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 39mg | Sodium: 956mg | Potassium: 350mg | Fiber: 6g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 6.3mg | Calcium: 280mg | Iron: 1.2mg