secret recipe club: enfrijoladas

since i've gone sweet for the last three secret recipe club picks in a row (see cherry sorbet, bacon topped maple french toast cupcakes, and chocolate snack cake), i decided this month was time for something savory. and not just any savory, but my favorite kind: mexican. i spied these enfrijoladas on edesia's notebook, and while they aren't very photogenic, how can homemade refried beans, tortillas, and melty cheese not be a good combination?! they are delicious and toddler approved! thanks lesa, for teaching me how easy it is to make refried beans at home.



for more information on the secret recipe club, including the list of participating bloggers, featured recipes from members, and instructions on how to join, visit the secret recipe club website!
 
check out my previous secret recipe club posts: chocolate snack cake, bacon topped maple french toast cupcakes, cherry sorbet, slow cooker beans & mushrooms, mojito chicken tacos, maple glazed whole wheat spiced apple pizza, pig out cookies, pasta with blistered tomatoes & arugula and iced grapefruit cookies, mushroom barley soup, scalloped ham and potato bake & andes mint cake, chicken souvlaki with tzatziki, asian pork chops, lemon lime meltaways, blueberry peach crisp, minted lemon ice, white chocolate macadamia nut blondies, raspberry cream filled eclairs, jam swirled cheesecake, whole wheat grapefruit cake, chewy no bake granola bars & carrot cinnamon waffles, cannoli, gingerbread muffins, double chocolate peanut butter chip oatmeal cookies, butterscotch peach cake, whole wheat honey pancakes, minted pineapple lime agua fresca, breakfast tacos, simple almond sandwich cookies, & roasted banana rum cake.

enfrijoladas
adapted from edesia's notebook
45 minutes, serves 4

2 tablespoons unsalted butter
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon cumin
2 15 ounce cans pinto beans, rinsed, or 3 1/2 cups prepared pinto beans
2 cups chicken broth
chili powder to taste
8 taco size flour tortillas
2 cups (8 ounces) monterrey jack cheese, shredded
pico de gallo
your favorite taco toppings, such as sour cream, lettuce, avocado, etc.

1. preheat your oven to 350F.
2. melt the butter in a narrow, deep sauce pan over medium-high heat. add the onion, garlic, oregano, and cumin. saute until the onion is soft, about 5 minutes.
3. add the beans and broth to the pan and bring up to a simmer. simmer uncovered for 10 minutes.
4. use an immersion blender (a blender or food processor also work, they're just messier) to blend the mixture until smooth. if you're using a blender or food processor, return the mixture to the pan.
5. add the chili powder, about 1/4 teaspoon at a time, until the mixture is at a spice level you like. since our toddler is eating this, ours was really mild.
6. using tongs, pass each tortilla through the bean sauce until softened and thoroughly coated on both sides. place in a 9x13" baking dish and fill each tortilla with about 1/4 cup cheese. fold in half and arrange in the dish. top with the rest of the bean sauce. bake 10 minutes, top with any remaining cheese, and bake an additional 5-10 minutes until the cheese is just starting to brown and the beans are bubbling around the edges.
7. while the enfrijoladas are baking, make the pico de gallo.
8. serve the tortillas topped with pico de gallo and any of your other favorite taco toppings.