Crunchy Refried Bean Taco-Dillas
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 10-12 minutes @ 425 |
| Source | What to Cook When You Don't Feel Like Cooking by Caroline Chambers (pg 196) |
| Yield / serves | 4 servings |
| Rating | (unrated) |
Ingredients
- 1 small yellow onion
- 3 garlic cloves
- 2 T unsalted butter
- Kosher salt
- 3/4 t ground cumin, divided
- 3/4 t chili powder, divided
- 2 (15 oz) cans pinto beans
- 1 bunch cilantro, divided
- 10 (8-inch) flour tortillas
- 1 1/2 c shredded Mexican cheese blend, cheddar cheese, or pepper Jack cheese
- nonstick cooking spray or neutral oil
- 1/2 c sour cream
- 1/2 lime
Preparation
Preheat the oven to 425. Line a baking sheet with parchment paper.
Mince the onion and garlic. Melt the butter in a large skillet over medium heat. Add the onion, garlic, and 1 teaspoon salt and cook, stirring often, until the onion is soft and translucent, about 5 minutes. Add 1/2 teaspoon of the cumin and 1/2 teaspoon of the chili powder and cook, stirring frequently, until fragrant, another minute.
Open both cans of pinto beans. Drain one can, but don't rinse the beans, and add them to the skillet. Dump in the entire second can, including the liquid. Add 4 cilantro sprigs and 2 tablespoons water. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, until the beans are really thick, resembling gravy, about 10 minutes. Remove from the heat. Pick out and discard the cilantro stems, then use a fork or potato masher to smash the beans. They don't need to be totally smooth, but every bean should be smashed at least a little bit. Taste and add more salt as needed.
Place 1 flour tortilla on the prepared baking sheet and spread about 3 tablespoons of the refried beans all over half of it. Sprinkle 2-3 tablespoons of the cheese over the beans, then fold it closed (you might have to flip it over so the beans are on top to get it to stay folded). Repeat with the remaining tortillas, beans, and cheese, spacing them about 1 inch apart on the baking sheet and using a second parchment-lined baking sheet if needed.
Spray the tops with cooking spray and bake for 10-12 minutes, until the cheese is melted and the tortillas are golden brown.
Meanwhile, in a blender, combine the sour cream, remaining cilantro, the juice of the 1/2 lime, remaining cumin, remaining chili powder, and a big pinch of salt. Blend on high speed until no flecks of cilantro remain, 30-45 seconds.
Serve the taco-dillas with the crema alongside for dolloping and dipping.
