Cooking Class Recipes

Tortilla Soup with Pinto Beans

Fresh or dried cilantro
4 cloves garlic
Diced onion or dried flakes
1 small can of green chilies
10 oz. can diced tomatoes
3 quarts chicken broth (homemade)
2 tsp. cumin
1 tsp. salt
1/4 tsp. red pepper flakes
2 cups pureed pinto beans or 1 can refried beans
1 shredded chicken breast

In a blender, add 1 cup chicken broth, cilantro, cumin, salt, green chilies, garlic, onion and can of tomato dices. Puree and pour into a stock pot. Add rest of the chicken stock. Boil over medium heat for 10 minutes. In a blender, puree the pinto beans. Add to the stock pot and cook over medium heat for 10 more minutes.

Add shredded chicken and heat through. Ladle into bowls. Garnish with avocado, cheese, chopped tomato or fried tortilla strips.

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Chicken and Pinto Bean Enchiladas

1/2 cup diced onion
3 cups of pinto beans with some of the cooking liquid
Taco seasoning
1 tsp. salt
1 tsp. pepper
1 tsp. red pepper flakes
1 shredded chicken breast
1 cup grated cheese
2 cups homemade enchilada sauce
10 flour tortillas

In a large skillet, fry onions in a little oil. Add pinto beans, taco seasoning, salt, pepper, red pepper flakes. Smash beans. Add shredded chicken breast. Pour some enchilada sauce in the bottom of a 9 x 13 pan. Fill tortillas with the bean and chicken mixture and a little cheese. Roll up and place on top of enchilada sauce. Pour remaining enchilada sauce on top. Sprinkle with remaining cheese. Bake at 350 for 20-30 minutes. Garnish with avocado, tomato dices, or sliced black olives.