Canned pinto beans transform into a creamy rich dream! This recipe is simple to let the soul soothing comfort food shine.

We Provide
  • 1 Can Pinto Beans
  • 4 Oz. Shredded Cheese
  • ½ Yellow Onion
  • 8 Tortillas
  • 1 Can Red Enchilada Sauce
  • ¼ Head Iceberg Lettuce
  • 1 Avocado
  • 1 Roma Tomato
  • 1 Oz. Black Olives
  • 2 Oz. Crèma
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauce Pan with Lid
  • Cutting Board
  • Chefs Knife
  • 9×9 Casserole Dish (or other oven safe rimmed dish)
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Step 1


Preheat the oven to 400 degrees. While that heats up, refry you beans. Preheat sauce pan over medium heat with 2 tablespoons olive oil. While that heats up, thinly slice the onion. Once the oil in the pan starts to barely smoke, add in the onions and fry for 2 minutes.

Step 2


Once the onions have become soft and taken on some color. Add in the can of beans, along with half of the liquid from the can. Bring up to a simmer and simmer over medium heat for 5 minutes. Once tender, use a fork or a potato smasher to smash the beans, keeping it over medium heat. Once smooth, cook an additional 5 minutes over medium heat until thick. Stir frequently to prevent sticking to the bottom of the pan.

Step 3


Once the beans are ready, assemble your enchiladas. Place a spoonful of refried beans into the middle of a tortilla, sprinkle with shredded cheese and roll up. Place into casserole dish and continue working until all the tortillas are gone.

Step 4


Cover your enchiladas with the can of enchilada sauce and top with any remaining cheese. Place into your hot oven and bake for 20 minutes, or until bubbly.

Step 5


While your enchiladas cook, prep your toppings. Thinly slice the avocado and lettuce. Dice the tomato and the olives. Set aside for final plating.

Step 6


Once the enchiladas are cooked through, bubbly and the cheese on top has melted, remove from oven. Place 3-4 onto a plate and top with a pinch of lettuce, tomato, avocado and olives. Finish with a drizzle of the crema and dinner is served!




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