Frijoles Puercos
Frijoles puercos are a creamy Mexican dish made with refried beans, chorizo, and cheese. Perfect as a dip with chips or a side dish!
Servings: 8 servings
Ingredients
- 3 (15.5 ounce) cans pinto beans, undrained
- ¼ medium white onion
- 2 chipotle peppers in adobo sauce
- 1 teaspoon Mexican oregano
- 1 clove garlic
- 1 tablespoon vegetable oil
- ½ pound Mexican chorizo
- 1 ½ cups shredded Chihuahua cheese (Oaxaca and Monterey Jack also work)
Instructions
- Add cooked beans, chipotle peppers, onion, oregano, and garlic cloves into a blender and blend until smooth. Set aside.
- Add vegetable oil in a medium skillet over medium-high heat and cook chorizo for 8-10 minutes, breaking up the meat with a spatula until fully cooked.
- Pour the bean mixture into the chorizo skillet and mix together to combine. Cook for an additional 3-4 minutes, stirring occasionally.
- Take frijoles puercos off the heat and add cheese. Lightly stir until the cheese is fully melted and combined.
- Top with extra cheese, pork cracklins, avocados, cilantro, or chopped jalapeño, and serve immediately.
Notes
- Chorizo: You can use your favorite store-bought beef or pork Mexican chorizo, or you can make your own.
- Beans: If using homemade beans, you’ll need about 4 ½ cups of cooked beans and 1 ½ cups of bean broth.
- Add-ins: For extra flavor, add 4-6 slices cooked and chopped bacon or ¼ cup pickled jalapeños when mixing the bean mixture and chorizo.
Nutrition
Serving: 1serving | Calories: 265kcal | Carbohydrates: 4g | Protein: 14g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 600mg | Potassium: 11mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 166IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 0.4mg