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Frijoles Puercos
Prep Time:
5
minutes
mins
Cook Time:
15
minutes
mins
Total Time:
20
minutes
mins
Servings:
8
servings
Author:
Isabel Orozco-Moore
Frijoles puercos are a creamy Mexican dish made with refried beans, chorizo, and cheese. Perfect as a dip with chips or a side dish!
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:
1
serving
|
Calories:
265
kcal
|
Carbohydrates:
4
g
|
Protein:
14
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.01
g
|
Cholesterol:
34
mg
|
Sodium:
600
mg
|
Potassium:
11
mg
|
Fiber:
1
g
|
Sugar:
0.4
g
|
Vitamin A:
166
IU
|
Vitamin C:
0.4
mg
|
Calcium:
30
mg
|
Iron:
0.4
mg