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Tortilla, Bean and Cheese Casserole ("Enfrijoladas")

Marcela Valladolid
  • 40 minutes
  • Serves 4

INGREDIENTS

2

Garlic cloves

3/4 cup

Onion

1/2 tsp

Oregano, dried

4 cups

Pinto beans, cooked

1

Plum tomato

2

thin slices Red onion

1

Serrano chile, medium

3 cups

Chicken broth

1

Salt and freshly ground black pepper

1 tbsp

Olive oil

8

Corn tortillas

2 cups

Manchego

1

Mexican crema or regular sour cream