Name: Grand Tavern Troys TORTELLINI Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lbs fresh or refrigerated cheese tortellini; 4 cups water; 1 tbs kosher salt (for pasta water); 2 tbs unsalted butter; 15 oz canned pinto beans; 1 tbs vegetable oil or lard; 0.5 cup small yellow onion, finely chopped; 1 tsp garlic, minced; 0.5 tsp ground cumin; 0.25 tsp chili powder (optional); 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups water or reserved bean liquid; 0.5 cups shredded cheddar or Mexican blend cheese (for stirring); 1 cup ripe roma or vine tomatoes, seeded and finely diced; 0.25 cup white or red onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tsp jalapeño, seeded and minced (adjust to taste); 1 tbs fresh lime juice; 0.25 tsp kosher salt; 0.125 tsp black pepper; 1 cups shredded queso fresco, Monterey Jack, or Mexican blend; 2 tbs fresh cilantro leaves (optional garnish)

Method

Tortellini

Cook pasta

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the tortellini and cook according to package instructions (typically 3–5 minutes for fresh/refrigerated tortellini) until al dente and floating. Reserve 2 tablespoons of the pasta cooking water, then drain the tortellini in a colander.

Return the drained pot to medium-low heat, add 2 tablespoons unsalted butter and the drained tortellini. Toss gently for 30–60 seconds to coat; if the pasta looks dry, add up to 2 tablespoons of the reserved pasta water to loosen. Keep warm while you finish beans and pico.

Refried Beans

Heat a medium skillet over medium heat and add 1 tablespoon vegetable oil or lard. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until translucent and beginning to brown.

Add 1 teaspoon minced garlic and sauté 30 seconds until fragrant. Stir in 1/2 teaspoon ground cumin and 1/4 teaspoon chili powder (if using) and cook 15–20 seconds to bloom the spices.

Add the 15 oz can of pinto beans (including liquid) to the skillet. Simmer 2–3 minutes to warm through. Using a potato masher or the back of a spoon, mash the beans to your desired texture. Add up to 1/4 cup water or reserved bean liquid to achieve a creamy consistency.

Stir in 1/2 cup shredded cheddar or Mexican blend cheese until melted and combined. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust seasoning. Keep the beans on low heat, stirring occasionally, until serving.

Pico de Gallo

In a bowl combine 1 cup diced tomatoes, 1/4 cup diced onion, 2 tablespoons chopped cilantro, and 1 teaspoon minced jalapeño. Add 1 tablespoon fresh lime juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

Stir well and let sit at room temperature at least 10 minutes to allow flavors to meld. Taste and adjust lime or salt as needed. Keep chilled or at cool room temperature until plating.

Assembly & Cheese Topping

Divide the hot tortellini among 4 shallow bowls or plates (about 4 oz/serving). Spoon a generous portion (about 1/4–1/3 cup) of the warm refried beans beside or partially under the tortellini.

Scatter 1/4 cup shredded cheese over the hot tortellini and beans so it melts slightly from the heat. Top with 2–3 tablespoons pico de gallo per serving. Garnish with optional cilantro leaves.

Serve immediately so the cheese is melty and pico is fresh.

Tortellini Recipe