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Jun 6, 2007 04:22 PM

Refried Beans as Enchilada Filling?

I made burritos and had some extra ground beef left over. I added the ground beef to the pot of leftover refried beans. Now - unless I make dip or nachos - I'm not sure what to do with the mixture. Does anyone think it would work well as an enchilada filling?

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  1. It would be great. Go for it. Or you could freeze the mixture and use it for more burritos later.

    1. I think it would work too. Maybe even add a little corn and queso fresco. Sounds good to me.

      1. Forgive me for not remembering what it is called, but Tex Mex cooking has what is like an open faced enchilada dish, where the corn tortillas are actually stacked rather than rolled, and on each tortilla, a bean mixture, cheese, and onion is spread..then you add another tortilla, then when all is stacked, it is covered with enchilada sauce and baked...

        1. Sure BUT make your own enchilada sauce from scratch!
          Google for a few zillion recipes, but only use those with identifiable dried, whole Mexican varieties (ancho, guajillo, pasilla, etc.). Not that New Mexico chiles are that bad, but their flavor and heat are highly variable for a number of reasons.
          You will Not miss the unnecessary preservatives, excess salt, HFCS, filler, can flavor, etc.

          Yes, stacked enchiladas are common in West Texas. It's not like any cook with a few tortillas couldn't think of it spontaneously. My mom invented enchiladas suizas that way....:-).

          1 Reply
          1. re: DiveFan

            Yes! Adobo sauce with dried chiles is so much easier than you'd think -- and the results are fantastic with such a lush color.

            Alternately, you could make a delightful salsa verde from tomatillos. This is excellent with enchiladas - it's quite tangy and I enjoy this with any kind of bean creation. You can probably find tomatillos in your local grocery store, though you'll get a better deal at the Latino mercado. Remove the husks and rinse them -- they'll be sticky, which is normal. I usually roast the tomatillos for a while and then blend with garlic, cilantro, sugar, salt, lime. Last week I tried grilling them instead, and I really enjoyed the results --- a deep sweetness along with the tart tang. As DiveFan mentioned, the flavor here is worlds different from the green stuff in jars at the market.

            You could do sopes too -- either make sopes or grab some freshly made (the plumper the better) and set them out. Atop each tortilla, pile the beans with some cabbage, sour cream, and a squeeze of lime, and whatever sauce you're using. Mmmm.

            Your beans would make a great filling for empanadas too -- buy the frozen wrappers or make your own dough :) This is kind of like a samosa -- a savory little turnover, usually fried but I have baked them too for a lighter effect.

          2. I'd make cheese enchiladas and serve the beans on the side.