#FoodieFriday With Ema Vega

Hola a todos! I'm dashing in here real quick before I have to get back to Mí Amor, my flower shop. I'm serving a huge beach side wedding on Sunday. I'm making a beautiful arrangement with birds of paradise and an assortment of colored rosas for the bride. It's going to be beautiful, but I left it in the hands of Gabriel and I'm not sure what he's up to, but I know I need to get back in there before "inspiration" hits. ECK!

I'm popping in here this week with a little something I love for the weekend. Mí hermana, Mia, (you'll meet her in Sunrise for Three) is very good at making this so I asked her if I could share with everyone.

Has anyone ever had enfijoladas pintas? Son deliciosas and so easy to make. Here's the recipe and if you get a chance to make it, I'd love to hear your thoughts on the dish.

---

Enfrijoladas Pintas

Ingredients:
• 1 Package of Re-fried Pinto Beans
• 2 cups cooked chicken breast and    shredded
• 1/2 cup cream
• 100 Gr. Grated cheese
• 12 Tortillas
• 1/2 red onion
• 1/2 cup fried sausage
• Cooking Oil

Instructions:
• Heat oil in a pan and fry the tortillas, you must do this very quickly to prevent hardening

• Grind Re-fried Pinto Beans and in another pot heat them up, soak the tortillas one by one in beans, take them out quickly and stuffed with shredded chicken, avoid putting too much beans so they do not soak, make a triangle and placed on your serving dish

• Dip with a little bit of hot beans, decorated with cream, grated cheese, fried sausage and serve.

Muchos besos y buen provecho, amigas!