Tortilla, Bean and Cheese Casserole ("Enfrijoladas")

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Absolutely delicious! What a great side dish when serving Mexican. The corn flavor from the tortillas just melts into the delicious beans. Wow what a great flavor combination!

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Very Very good, we loved this so much. I cooked the beans two days ahead.

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A good way to use up extra frijoles de la olla...the bean puree was excellent. However, I did need to warm the tortillas prior to immersing them in the bean sauce.

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I would have never dreamed to do this. In a hurry you can use canned organic pinto beans rinse and add chicken broth to it. Absolutely delicious!!!!

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Delicious! Easy and quick. Made it tonight and it is now my favorite as well as my fiance's. Had trouble at first when dipping the tortillas and making the "quesadillas" as they kept breaking so I warmed the bean sauce a little more and let the tortillas sit a little longer in the sauce before filling and rolling up like enchiladas. Then we topped them with queso fresco and diced avacados. Also, I used mozzarella cheese as filling.

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Great and easy recipe! Can't wait to make it but I'm having a hard time finding the recipe. Anyone care to advice? Thanks in advance.

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Excellent recipe! I made the pot of beans the other night and whipped this dish up in no time tonight and my wife loved it! I added crushed red pepper flakes to kick it up and it was great, very inexpensive dish for a Tuesday night. Chef M continues to rock my kitchen!

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Wow! This was so good I'm going to quadruple the recipe and serve it at a big family function. I can't imagine it's as good with canned beans. The pot of beans was so easy and we'll be eating them all week. The only changes I made were to use low fat cheese and then sour cream and homemade pickled onions on top. Next time I'll make the sauce ahead of time and try to find homemade tortillas and mexican crema.

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This dish is surprisingly good. I love the bean puree. I'm going to use the extra puree as a bean dipping sauce for chips or melba toast

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DELICIOUS! I changed a few things according to what I had in my cabinet. First, I used one can of pintos and one can of kidney beans. Second, I didn't have oregano but I did have a mix seasoning that included oregano, rosemary, time, and garlic. Third, I used one can of vegetable broth which made the "re-fried bean" sauce a lot thicker. Fourth, I used a mix of mozzarella cheese and cheddar. Next time I will make sure I have a little more veggie broth to thin it out more. Other then that, YUMMY!