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Tortilla, Bean and Cheese Casserole ("Enfrijoladas") Recipe

Tortilla, Bean and Cheese Casserole ("Enfrijoladas")

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Average Rating:

Total Reviews: 41

Showing 21-30 of 41

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  • on March 13, 2011

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    This recipe is not how it was prepared on the show. No blender is needed. I made it with 2 cans of Goya beans, 1 pinto and 1 small red. I sauteed onion and a drained can of Rotel tomatoes to soften the onion, then I added the beans and their liquid. Let that simmer for a few minutes and then got out my trusty potato masher and mashed to the consistency needed to coat the tortillas. (I also added the mexican oregano and a mixture of latin spices to the beans. This was ready in about 30 minutes and it was delicious. I would hate that people would look at this and think it is too time consuming. It isn't with some shortcuts that do not affect the deliciousness of the dish. Muy Bueno!

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  • on December 02, 2010

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    I made a layered casaroll instead with cheese beans between each layer, turned out great

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  • on November 06, 2010

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    Yum. Great. Super tasty. Easy. If you are budget conscious, go for monterey jack cheese, but if you can handle it, definitely go for the manchego. Wow. Yum. Definitely will make this again.

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  • on September 24, 2010

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    The final produce was quite dry and singular in flavor but improved (somewhat by topping the enfrijoladas with tomatoes, cilantro, and a squeeze of lime. I do not necessarily think corn tortillas is the best selection either. I will keep the recipe with the intention of improvement - lots of potential but this recipe falls short.

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  • on September 15, 2010

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    This was so good... I loved it

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  • on September 05, 2010

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    The recipe was great and the bean sauce would be delicious in countless other dishes or as a side. I used flour toritillas (I don't like corn tortillas and subbed canned beans to save time. My picky eater didn't even realize it was vegetarian. With a dish this favorful, you don't need meat. It was so good that I'm now making the Frijoles De La Olla from dried beans.

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  • on September 01, 2010

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    This and many other of Marcela's recipes are so simple and so bold with flavors. I have tried a few others but this and the bean recipe (needed to make the enfrijoladas are simple but bursting with deliciousness. If you love a really good bean and cheese burrito this is a great way to spice it up and almost have it inside-out. Then baked. Delicious. I am so glad "Mexican Made Easy" is on Food Network! Took them long enough to get a good Mexican chef on there! Love it!!! :

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  • on August 28, 2010

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    I was raised in San Degeo Ca.and love mexican food always looking for recipe with no meat, thanks for Marcela Yalladolld love your show.

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  • on August 28, 2010

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    I am from Mexico and I am glad watching authentic Mexican food, made easy, not greasy tex mex food (not necessarily bad but not Mexican!
    I usually make quesadillas first, that is fill the tortillas first with cheese and then dip them at the bean sauce, which might be easier. Another variation I make is using chipotle chile (sold almost in any regular grocery super market on the international food isle--comes on a can! on my bean sauce, it makes it so smokey and yummy!

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  • on August 27, 2010

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    I really enjoyed this recipe. The corn tortillas I used fell apart easily so that made the preparation very messy. I ended up immediately folding and filling with cheese after dipping each one to avoid them becoming too fragile. I also topped with fresh, thinly sliced jalapenos which was a nice spicy touch.

    I also used a hand mixer for the beans which made it really easy to get them the texture I wanted.

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