My Recipes


User: nnss

Yield: 10 servings

Categories: main dish, mexican, vegetables

amount unit name
4 C water *
1 LB pinto beans dried, *
1/2 C onion finely chopped, 1 med
2 cloves garlic
chiles **
1 1/2 TS chicken bouillon instant
1/8 TS cumin ground
1/2 C vegetable oil
2 1/2 C cooked chicken diced
12 flour tortillas ***
1 1/2 C dairy sour cream
1 1/2 C montery jack cheeseshredded
1/4 C green onions w/tops sliced


* Four 15 oz cans of pinto beans may be substituted for the water
and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in
adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix
water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat
to boiling; reduce heat. Simmer uncovered until beans are tender,
about 3 hours adding water if necessary. Place half the beans, 1/2
cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in
food processor workbowl fitted with steel blade or in blender
container. Cover and process until smooth; pour into large bowl.
Place remaining beans with just enough liquid to cover in workbowl.
Cover and process until smooth; add to bean mixture in bowl. Heat oil
in 10-inch skillet until hot; stir in bean mixture. Cook uncovered,
stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of
each tortilla; fold tortillas into halves. Arrange in greased 3-quart
round shallow casserole or rectangular baking dish 13 X 9 X 2-inches;
spoon bean mixture over tortillas. Top with sour cream, cheese and
green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.