Week 38: Recipe #5--Enfrijoladas

This recipe comes from the Tasty Kitchen blog (see link below), and it was pretty tasty.  My girls really loved it.  It's also super easy to put together, which was great considering it was my first day back to work tonight.  I served these with spanish rice and Cuban/Mexican Grilled Corn (which was also AMAZING).  Great dinner!  Makes 4 servings.

Photo from Tasty Kitchen Blog

You'll Need:

• 4 c. refried beans
• 1 c. vegetable stock
• 1 c. water
• 1 Tblsp. tomato paste
• 6-8 whole small or medium sized tortillas 
• 3 c. shredded monterey jack cheese

Preparation:

1. Preheat oven to 350 degrees.
2. Heat up the refried beans in a large pan.  Add in the vegetable stock, water, and tomato paste and blend until smooth.  You want the sauce to be very thin, so add more liquid if necessary.  If the sauce is too thick it will weigh down the tortillas and tear them.  
3. Using tongs, take a tortilla and dip in the sauce.  You want them to soak through enough that they are pliable and won't tear, but if you soak them for too long they'll come apart when you lift them out.
4. Lay the tortilla dipped in bean sauce flat in a small baking dish.  Sprinkle some cheese on one side of the tortilla, and then fold it in half like a quesadilla.  Repeat this with each tortilla until the baking dish is full.  Pour the remainder of the bean sauce into the pan and sprinkle with remaining cheese.
5. Bake for about 10 to 15 minutes, or until the cheese has melted.

Recipe and link:  http://tastykitchen.com/blog/2012/05/enfrijoladas/