Tortitas de ejotes are traditional Mexican patties made by coating tender green beans and cheese in beaten eggs, spooning the mixture into small rounds, and frying them until golden and fluffy. They’re then simmered in a simple, homemade tomato caldillo sauce.
In Mexico, these tortitas are especially popular during Cuaresma (Lent), when many families prepare meatless meals. At my house, my mami used to serve them with a side of arroz blanco and warm corn tortillas, making them a simple but satisfying meal.
Tortitas de ejotes can be made in different ways, but this version includes panela cheese, which is why we often call them tortitas de ejotes con queso in Mexico. When they’re served in tomato sauce, they’re also known as tortitas de ejotes con queso en caldillo de tomate.
It’s a simple home-style dish, and like many Mexican recipes, you’ll find little differences from one family to another.
Ingredients
- Ejotes (green beans): Fresh, frozen, or canned ejotes all work for this recipe. If using canned, drain them well.
- Queso panela: Adds a mild flavor and holds its shape when cooked.
- Eggs: Help bind the ingredients and make the tortitas light and fluffy.
- Flour: Helps the mixture hold together.
- Tomatoes: The base of the homemade caldillo sauce.
- Spices & aromatics: onion, garlic, cumin, pepper.
How to Make Tortitas de Ejotes con Queso
Start by cooking the chopped ejotes in salted water until tender. Once they’re cooked, drain them well and set them aside to cool a little.
Combine the cooked ejotes with the cubed panela cheese and flour. Give everything a good mix so the flour lightly coats the ejotes and cheese.
Beat the egg whites until they’re a little foamy, with some bubbles forming on top.
Pour the beaten eggs into the bowl and gently fold everything together.
Heat some oil in a skillet over medium heat. Spoon the mixture into the pan, making small rounds to form the tortitas.
Let them cook until golden on the bottom, then carefully flip them and cook the other side. Once they’re ready, transfer them to a plate while you finish with the remaining mixture.
Boil the tomatoes, peel off the skins and add them to the blender with the spices and aromatics. Blend then our the sauce into a skillet and let it simmer for a couple of minutes.
Finally, add the tortitas to your prepared tomato caldillo and let them simmer for a few minutes. This gives them time to soak up some of that lovely sauce.
Tips
- After cooking the green beans, let them drain well and cool slightly before mixing them with the other ingredients. Too much water can make the mixture loose and difficult to handle.
- Cut the green beans into pieces about 1 inch long. This size works well because they’re easy to mix with the cheese and eggs and fit nicely into each tortita.
- You don’t need to beat the egg whites until stiff peaks form. Just beat them until they’re light and foamy, with some bubbles on top, before adding the yolks.
- Make the tortitas small rather than trying to fit too much mixture into each one. Smaller patties are easier to flip and hold together better while frying.
- Let the bottom turn golden and set before flipping. If you move them too soon, they may fall apart.
What Cheese is Best?
When you making tortitas de ejotes con queso, the important thing is choosing a cheese that holds its shape when heated. You don’t want it melting completely into the egg mixture or disappearing while the tortitas cook.
- Queso panela: This is my first choice and the cheese I use for this recipe. It has a mild, milky flavor and holds its shape when cooked, so you get little bites of cheese throughout the tortitas.
- Queso para freír: Another good Mexican option. It’s specifically made to hold its shape when heated, making it a good alternative to panela.
- Halloumi: This can work as a substitute. However, it’s firmer, saltier, and has a chewier texture than panela, so the result will be a little different.
I’d avoid regular melting cheeses like Oaxaca, mozzarella, or Monterey Jack for this recipe. They can become too soft and change the texture of the tortitas.
Serving Them
In Mexico we usually serve tortitas de ejotes warm in the delicious caldillo broth, sides like white rice and warm corn tortillas make this dish a complete traditional meal.
But honeslty, you can serve them however you want, even as an appetizer, freshly fried with this chipotle crema sauce or any dipping sauce you prefer.
They also make a nice meatless lunch with a fresh salad like my ensalada verde.
Storing & Reheating
Store leftover tortitas de ejotes in an airtight container in the refrigerator for up to 3 days. If they’re already in the tomato sauce, keep them together and reheat gently in a skillet, adding a splash of water if needed.
You can also freeze the fried tortitas without the sauce for up to 2 months. Thaw them in the refrigerator and warm them in the caldillo before serving.
More Mexican Recipes to Try
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Tortitas de Ejotes con Queso
Ingredients
For the tortitas
- 1 lb fresh green beans (ejotes, trimmed)
- 8 oz queso panela (cut into small cubes, read notes)
- 2 large eggs (separated)
- 2 Teaspoons all-purpose flour
- salt (to taste)
- vegetable oil (for frying, as needed)
For the caldillo sauce
- 1 lb ripe tomatoes
- ¼ small white onion
- 1 garlic clove
- ½ teaspoon cumin seeds
- ½ Teaspoon dried oregano
- Salt and pepper (to taste)
Instructions
- Trim the ends of the green beans and cut them into pieces about 1 inch long. Cook in salted water until tender, then drain well and let cool slightly.
- Separate the egg whites from the yolks. Beat the whites until light and foamy, with bubbles forming on top. Add the yolks and beat just until combined.
- In a large bowl, mix the cooked green beans, cubed queso panela, and flour. Add the beaten eggs and gently fold everything together.
- Heat a thin layer of oil in a skillet over medium heat. Spoon the mixture into the pan to form small patties.
- Cook until golden on the bottom, then carefully flip and cook the other side. Transfer to a plate and repeat with the remaining mixture.
- Meanwhile, cook the tomatoes in water until softened. Remove the skins, then blend the peeled tomatoes with the onion, garlic, cumin, oregano, salt, pepper, and enough water to reach your preferred consistency.
- Pour the sauce into a skillet and simmer for a couple of minutes. Gently add the fried tortitas, spoon some sauce over them, and simmer for a few more minutes before serving.
Notes
- Fresh, frozen, or canned green beans can be used. Drain canned green beans well before mixing.
- Queso panela holds its shape during cooking. Queso para freír or Haloumi cheese are great options too.
- Beat the egg whites until foamy, not until stiff peaks form.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water if the sauce has thickened.
- Freeze the fried tortitas without the sauce for up to 2 months.
