Tortilla, Bean and Cheese Casserole ("Enfrijoladas")

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Oh man is this recipe good! I made the beans a few days ago substituting red beans for the pintos as I didn't have them on hand. I used a hungarian hot pepper to sub for the serrano as I didn't have that either. But I'm telling you this bean mixture over the top of the cheese filled tortillos is outstanding. Good, good stuff!

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My husband and I adore you and your show! What a great little teacher you are. We made the pot of beans and then enfrijolades...they are so delicious, the beans and all the recipes that we've made from them...tell Food Network to PLEASE keep your recipes coming. They are so easy and really very good. Next I'm trying your chile rellenos, something I've always been too intimidated to do but after watching how you make it easy, I'm going to try it! Keep up the good work, darling Marcelita...

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My family loved it!! Will definitely make it again.

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This was a great weeknight meal. I added cheese to the top of the casserole, too, which made this awesome. I served with a mixture of brown rice, yellow corn, and hot jarred salsa, which was a great compliment. And I used a hand mixer to puree the beans, which cut down on what I had to clean up. If I'm in a bind, next time, I think I could use rinsed and drained canned pintos and be OK because of the other added fresh ingredients.

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Easy to make and tasty! I added diced up fresh tomatoes to put on the top! I like the idea of serving for breakfast.

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Hi amy, this recipe is good- do you have a food processer or blender,? If you dont like them lumpy you can puree them to the consistency that you like, as with any recipe you can do it how you prefer it, they are mostly just guidelines they give you the ingredients and how to prepare but you can always adjust, you can also use a potatoe masher any thing goes,,,,, hope this helps but it is a nice dish

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Unfortunately I missed Marcela's show on Saturday and I really look forward to watching so was really disappointed especially since it focused on recipes with beans. Since some of you have already tried this recipe, can you tell me if the puree is totally smooth or is it left a little lumpy so you get bites with pieces of the beans in them? Thanks for your help! Marcela, keep up the great work. I love your show!

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Had to try this easy recipe and glad I did, it's my new favorite super fast dish. I used Mozzarella cheese instead of Jack (that's what I had and it was yummy. I also saved some pico to have on the side of my Enfrijoladas and I'm glad I did. Next time I will make this dish for breakfast with an egg on the side.

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Just made the recipe--yummy! However, I disagree with advice of a couple other reviews. No need to warm the totillas--the sauce does that for you. I started with warm tortillas, and they disintegrated the second they hit the sauce. Worked just fine w/o pre-heating.

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A nice Oaxacan cheese on top would just add the delicious stringy cheesy love I'm looking for. LOL Definitely warming the tortillas are always a good thing.