Cinco De Mayo Recipe: Enfrijoladas

Compliments of Johnny Sanchinelli's Culinary Creations. Utilizing the more pungent queso cotija gives this understated dish some depth. This dish serves 4-6 people.

Ingredients:
* 2 cans refried beans (both black or pinto, or 1 of each)

* 1 package of queso fresco

* 12 corn tortillas

* 1 package of queso cotija

* vegetable shortening

Directions:
1. Shred the queso fresco and the queso cotija, and set aside in separate bowls.

2. If you have a gas stove, you can warm up the tortillas directly on the stove so that they get those little brown spots from the flames; do not toast them, just warm them up enough to soften them. If you do not, or if you prefer, heat the tortillas in a skillet until they begin to brown, then remove from heat.

3. Preheat the oven to 350^o F. Fill the tortillas with one can of the beans and with the queso fresco. Lay them in a rectangular glass casserole dish or baking pan, rolled up and facing down.

4. In a large skillet, heat the shortening and fry up the other can of the beans until they are liquid enough to spread. Spread over the tortillas covering evenly, and sprinkle the queso cotija on top of the bean layer. Bake at 350^o F for about 20 minutes, or until the cheese has melted. This is delicious served with spanish rice and mexican cream.