Try these delicious recipes...
Veggie Pinto Beans: ENFRIJOLADAS
Ingredients:Zocalo Salsas "Veggie Pinto Beans"
12 5 1/2 to 6 inch diameter corn tortillas
1/4 cup oil
3 tablespoons plus 1/4 cup olive oil
1/2 cup finely chopped onions
2 1/4 cups crumbled queso ranchero*
Chopped fresh cilantro
Sour cream
Preparation
Heat 1/4 cup of your favorite oil in a large skillet over medium-high heat. Add 1 tortilla at a time; cook until tortilla softens, about 30 seconds per side. Transfer tortilla to work surface. Place 1 heaping tablespoon cheese in center of each tortilla; fold in half. Place in prepared dish, overlapping tortillas slightly. Top with bean sauce.
Bake until enfrijoladas are heated through and sauce is bubbling, about 20 minutes. Sprinkle with remaining queso ranchero and cilantro. Serve with sour cream.
*Mildly salty cheese that crumbles easily; also labled queso fresco or queso casero. Queso cotija or mild feta can be used instead.
For a healthier option: Tortillas can also be warmed up on a skillet (instead of fried).
Salsa Roja: ENTOMATADAS
Ingredients:
Zocalo Salsas "Salsa Roja"
1 onion, thickly sliced
Salt
3/4 cup queso fresco, crumbled
1/4 cup oil
12 corn tortillas
Preparation
Heat about 2 tablespoons of your favorite oil in another skillet and fry the tortillas one by one for just a few seconds to soften. Add another tablespoon of oil when necessary. Drain tortillas on towel.
To prepare, dip the tortilla into the sauce and fold into fourths. Place on a serving platter. Repeat with remaining tortillas, then sprinkle with fresh onion slices and cheese. Serve immediately.
For a healthier option: Tortillas can also be warmed up on a skillet (instead of fried).