Wayne Gisslen

Pinto Bean Enchiladas

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Preparation info
  • Portions:

    12

    , portion size: 2 enchiladas
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
as needed

Method

Procedure

  1. Heat a thin layer of oil in a sauté pan over moderate heat.
  2. One at a time, dip the tortillas in the hot oil and fry them a few seconds, first on one side, then the other, just until they are soft. The purpose is to soften them, so do not fry until crisp. Drain and lay them on a work surface or in a pan.
  3. Pour 1–2 cups (240–480 mL) s

Per serving: Calories, 830; Protein, 35 g; Fat, 41 g (43% cal.); Cholesterol, 70 mg; Carbohydrates, 89 g; Fiber, 17 g; Sodium, 1040 mg.