Cazuelitas con Frijoles
WHAT YOU NEED
- 4 oz of Cacique® Pork Chorizo
- 2 cups of cooked pinto beans
- ½ cup of water saved from cooking the beans
- 1 bag of small flour or corn tortillas of your choice
- 1 cup of Cacique® Ranchero® Queso fresco, shredded
- Salt and pepper to taste
HOW TO MAKE IT
- Preheat oven to 375° F. In a muffin pan, nestle a tortilla inside each of the muffin molds. To prevent the tortilla from splitting, I recommend heating them for a while on the stove to soften before placement. Bake in the oven for about 15 minutes or until they begin to brown. Remove and let cool.
- In a hot skillet, fry the chorizo for about 10 minutes or until cooked. Add the cooked beans with the half cup of water. Mash the beans and stir them in with the chorizo. Add salt and pepper to taste.
- Add a tablespoon of the chorizo-bean mixture to each tortilla cup and sprinkle with queso fresco. Repeat with each tortilla cup. Serve and sprinkle more cheese!
