Saucy Stovetop Tortillas with Pinto Beans and Spinach

Makes 4 servings

Grain: white corn tortillas | Green: spinach | Bean: pinto beans

These skillet tortillas use store-bought enchilada sauce for simmering, which makes them an especially convenient option for last-minute savory breakfasts or brunches. You can transform the meal repeatedly by experimenting with different toppings, be they creamy, melty, crispy, or crumbly. I give a few of my favorite options in the ingredient list, but don’t be afraid to add your own finishing touches! Note that the recipe calls for white corn tortillas, rather than yellow; white tortillas tend to be thinner and more pliable, which makes them especially good for soaking up the sauce.

INGREDIENTS 

A Grain, A Green, A Bean Gena Hamshaw

• 8 (6-inch / 15cm) white corn tortillas

• 1 tablespoon and 1 tablespoon avocado oil, divided (or 1 tablespoon avocado oil and avocado oil spray)

• 1 small white or yellow onion, chopped

• 1½ cups / 240g cooked pinto beans, or 1 (15-ounce / 425g) can pinto beans, drained and rinsed

• 4 cups / 80g lightly packed fresh spinach leaves

• 1 (15-ounce / 425g) can red or green enchilada sauce

• ½ cup / 120ml restaurant-style salsa, mild or spicy

OPTIONAL TOPPING

• 1 cup / 185g crumbed Cheesy Tofu (see below)

• Cashew Sour Cream (see below)

• Guacamole (see below) or shredded vegan cheese

• 1 cup / 40g chopped fresh cilantro

• 1 cup / 130g cooked corn kernels

• ½ cup / 65g store-bought pickled jalapeños or Quick Pickled Onions (see below) 

DIRECTIONS 

Preheat the oven to 375°F / 190°C. Line a sheet pan with parchment paper or use a nonstick sheet pan.

On a cutting board, stack the tortillas and cut them into quarters. Arrange the tortillas on the prepared sheet pan. Brush them lightly on both sides with 1 tablespoon of the avocado oil to coat them lightly (or use cooking spray). Place in the oven and bake the chips for 10 to 12 minutes, until they’re browning and crispy.

In a large, deep skillet, heat the remaining tablespoon avocado oil over medium heat. Add the onion and sauté, stirring often, for 5 to 6 minutes, until soft and translucent. Add the beans and spinach. Continue sautéing, stirring often, for 4 to 5 minutes, until the spinach is wilted and tender.

Turn the heat to medium low. Add the enchilada sauce and salsa to the skillet, followed by the tortilla quarters. Gently fold everything together—you may need a pair of tongs to help you—coating the tortilla chips with the sauce and mixing them with the beans and greens. Simmer the mixture for 3 to 5 minutes, until the chips have absorbed most of the sauce and are softening.

Top the skillet with your chosen toppings. Divide the mixture among four plates and enjoy. The saucy tortillas will keep in an airtight container in the fridge for up to 4 days. 

CHEESY TOFU

Makes 10 slices or 3 cups / 550g crumbled (enough for 4 servings)

• 1 (14-ounce / 400g) block extra-firm or firm tofu, pressed

• 3 tablespoons white miso

• 2 tablespoons nutritional yeast

• ¼ teaspoon salt

• ¼ cup / 60ml freshly squeezed lemon juice

• 2 teaspoons red wine vinegar

• 2 tablespoons water

Choose the best option for your intended use. If preparing slabs, then cut the tofu crosswise into ⅜-inch / 1cm slices and place the slices in a rectangular airtight storage container. If you’d like the crumbed version (so that the tofu resembles feta), crumble it into the container instead of layering it. For small cubes, dice the tofu into ¼-inch / 6mm cubes, then place them in the container.

In a small bowl or liquid measuring cup, whisk together the miso, nutritional yeast, salt, lemon juice, and vinegar until smooth. Add the water and whisk again. Pour this mixture over the tofu, cover the container, shake it gently to disperse the marinade, and place it in the fridge to marinate overnight. The marinated tofu will keep for up to 5 days in an airtight container in the fridge. 

CASHEW SOUR CREAM

Makes scant ¾ cup / 225g

• ¾ cup / 105g raw cashews, soaked for at least 2 hours and drained

• 1 tablespoon freshly squeezed lemon juice

• ½ tablespoon freshly squeezed lime juice

• ½ teaspoon fine sea salt

• 1⁄3 cup / 80ml water 

Place the cashews, lemon and lime juices, salt, and water in a high-speed blender or food processor and process until smooth. If using a food processor, stop once or twice during blending to scrape down the sides of the bowl. Store the sour cream in an airtight container in the fridge for up to 4 days or freeze for up to 6 weeks.

GUACAMOLE

Makes 3 cups / 560g (enough for 6 servings)

• 3 ripe Hass avocados

• 3 tablespoons freshly squeezed lime juice, or more as needed

• ½ teaspoon salt, or more as needed

• ½ cup / 70g finely diced red onion

• 1⁄3 cup / 15g chopped fresh cilantro

• Red pepper flakes (optional) 

Slice the avocados in half lengthwise and remove the pits. Scoop the flesh into a medium bowl. Use a large fork to roughly mash the avocado. Add the lime juice and salt and continue mashing until the avocados are well mashed, with some texture remaining; you can make it smoother, depending on your preferences.

Fold the red onion and cilantro into the guacamole. Taste the guacamole; adjust the salt and lime juice and add the red pepper flakes as desired. The guacamole can be stored in an airtight container in the fridge with a layer of plastic wrap or a few slices of fresh lemon on top to help prevent the top layer from browning for up to 2 days.

“A Grain, A Green, A Bean” Copyright © 2025 by Gena Hamshaw. Photographs copyright © 2025 by Ashley McLaughlin Published by Ten Speed Press, an imprint of Crown Publishing Group.”

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