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8 corn tortillas cut into fourths
4 cups cooked pinto beans
1 jar/can prepared green enchilada sauce
4 cloves garlic, grated or finely minced
4 cups shredded monterey jack cheese
garnish – sour cream and avocados, tomatoes, black olives & green onions – all chopped
Preheat oven to 375º. Spray baking sheets lightly with cooking spray.
Lay tortilla fourths on baking sheets and spray with cooking spray. Bake for five minutes. Turn and continue to bake until just beginning to crisp. Remove and set aside.
Place cooked pinto beans into medium bowl and with potato masher, squish until a roughly-smooth consistency is obtained. (Much like refried beans.)
Stir in enchilada sauce and garlic; mix well. (Depending on the size container you have, you might not need to use all the sauce - add just enough to get a good spreading consistency.)
Drop spoons full of bean mixture on each of the tortilla chips. Add a bit of cheese and return to oven for about 10 minutes.
Remove from oven and add a small dollop of sour cream, and other garnishes as desired.
Last Updated: Fri, Jan 22, 2016