Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 19, 2012 11:28 AM

BEans and stale tortillas on hand: something different for dinner?

Please suggest a way I can make dinner out of pinto beans and stale corn tortillas. I am drawing a blank for something different (and easy).

I have cheese, romaine, salsa, jalapenos, corn, onions, green pepper, pasta....on hand, and I just saw that my husband bought a can of chili (I have never eaten canned chili, but I might give it a try with a good idea!).

Thanks for any ideas you could toss my way.

  1. Click to Upload a photo (10 MB limit)
  1. You can certainly layer the beans, tortillas torn into pieces, salsa, corn, chopped onions and cheese and then bake that in the oven--sort of an enchilada. Great with a dollop of sour cream at the end and if you want some crunch chop some romaine for on top.

    1. You could make an enchilada casserole of sorts ... if you have some tomato or enchilada sauce, pour some in the bottom of the casserole dish, then a layer of tortillas, cheese, pinto beans, etc. and repeat. Bake in 350 degree oven until brown and bubbly.

      The other thing would be to take all your ingredients and doctor up the canned chili, maybe fry up the stale tortillas into chips.

      Happy cooking!

      1. I'd make refried beans (sauteeing onions, green peppers & garlic or garlic powder to add) with a slightly softened fried egg to top & a sprinkle of cheese. Fried tortilla chips sprinkled with cumin, chipotle pepper & salt to go with.

        1 Reply
        1. re: Cherylptw

          Yummm. Your ideas sound delicious. Thanks so much for getting me off high center!

        2. Chilaquiles!! Best use of stale corn tortillas.

          Cut corn tortillas into strips or wedges and fry in a good amount of hot oil. Drain well. In a large skillet bring a generous amount of salsa (red or green, doesn't matter) to a simmer. Toss in the fried and drained tortilla pieces and gently simmer until the tortillas are heated through but still slightly crisp. Don't let them absorb all the salsa or they'll get mushy. Turn onto a plate,sprinkle with chopped white onion, a good melting cheese, shredded and anything else you want. Chicken or fried eggs are pretty typical add-ons but really you can use just about anything you think goes with the salsa in which you cooked the tortillas. You could probably heat up your pinto beans, drain them well and top the chilaquiles with them.

          The key to good chilaquiles is to use enough salsa to cook the fried tortilla pieces until they've softened a bit but don't get mushy. The better the flavor profile on of the salsa, the tastier the chilaquiles :-)

          1. Another vote for frying up the tortillas. It's so easy and don't forget to salt right out of the oil, or the salt won't stick.