Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tortitas de Ejotes (String Beans)

  • Level: Easy
  • Yield: 6 to 8 servings
Save Recipe


1 tablespoon olive oil

1 teaspoon cider vinegar

1 teaspoon dry mustard

1 egg, well beaten

3/4 cup flour

1 teaspoon sea salt

Freshly ground black pepper, to taste

1/4 cup milk

2 cups cooked and diced string beans

1/2 cup vegetable oil


  1. In a medium-size bowl, mix the 1 tablespoon of olive oil, vinegar and mustard. In another bowl combine the egg, flour, salt and pepper. Add the vinaigrette. While beating, add the milk, a little at a time. Add the string beans. Heat the oil in a medium-size skillet, over a medium heat. Place the tortitas de ejotes, in patties 2 inches in diameter, in the skillet. Cook them until golden brown on both sides. Serve at once.

Tortitas de Carne

Tortitas de Papa Cruda y Elote (Potato and Corn)

Trout with Macadamias, Serrano and Green Beans (Trucha con Macadamias, Chile Serrano y Ejotes)

Black Bean Soup (Sopa de Frijoles)

Mexican Bean Stew ("Frijoles De La Olla")

Steak Tacos with Black Bean Pico de Gallo

Tlacoyos De Frijol Y Requeson (Bean And Cheese Tlacoyos)

Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce