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Perfect Frijoles Refritos (Mexican Refried Beans)
There's no one right way to make refried beans, and this master recipe understands that. It shows you how to make perfect refried beans in any style: chunky or smooth; with black beans or pintos; and offering your choice of cooking fat to suit any taste.
Frijoles Charros (Mexican Pinto Beans With Bacon and Chiles)
The ideal potluck dish is one that's easy to make in bulk, inexpensive, and holds up to extended heating and reheating. Frijoles charros is one superlative potluck dish.
Spicy Vegan Refried Beans
A basic refried bean recipe flavored with onion, garlic, jalapeño, and chipotle. 100% vegan.
Smoky Barbecue Beans
These barbecue beans are deeply spiced with paprika, cumin, and plenty of black pepper, and given added depth with dried red chiles. Chunks of smoked meat (sausage, leftover barbecue, or whatever else you have on hand) add a campfire fragrance to round them out.
Chipotle and Chorizo Red Beans
[Photograph: Max Falkowitz] Canned chipotles in adobo sauce bring sweet smoke, earthiness, and plenty of heat to vinegar- and chorizo-spiked beans. I'm partial to bola roja beans, which are firm, meaty, and handle stewing nearly forever, but any red bean...
Chicharrón Burrito
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Bean-Stuffed Deep-Fried Jalapeños With Salsa Roja
Yes, they're derivative of jalapeño poppers, but I love jalapeños, I love refried beans, and I really love golden brown and crunchy, so why not stick them all together?
Enfrijoladas (Corn Tortillas in Black Bean Sauce)
This Mexican classic features corn tortillas smothered in a velvety bean sauce, topped with crumbled cheese and onions.
The Best Barbecue Beans
Using dried beans pays in this recipe, which produces some of the best barbecue beans you'll ever have—the sauce packs a deep and complex barbecue flavor with tender, creamy beans.
Easy Black Beans
Aromatics enhance creamy black beans in this easy and healthy side dish.
Deeply flavored and rich, these refried beans are cooked slowly and with care. The results are a big step up from those bland restaurant versions.
Serve With
Chilaquiles With Pepitas, Charred Corn, and Black Beans
Chilaquiles are a classic Mexican breakfast dish that can be pretty aptly described as a fried tortilla casserole. Crisp chips are soaked in salsa (in this case a bright and tangy salsa verde made from tomatillos—charred to add some bitter,...
Chicken Burritos Mojados (Mexican Flag Wet Burritos)
These delectable burritos mojados (wet burritos) are stuffed with chicken, rice, beans, and cheese, and topped with sauces inspired by the Mexican flag.
A Big Mexican Fiesta That's Easy to Make
It's Mexican FIESTA TIME!!!! Gather your amigos and get ready for a feast with this EASY Mexican Fiesta menu! Tacos with your choice of fillings, sides, starters - the works!
Quesadilla!!!
Crispy on the outside, juicy, seasoned and molten inside. The only Quesadilla recipe you'll ever need - choose from chicken, beef or vegetarian quesadillas!
Double Steak Chipotle Bowl (Homemade) — Ethan
Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.
Quesadilla Fritas (Fried Quesadillas) With Pickled Jalapeños, Cilantro, and Chipotle Crema
A vegetarian option filled with cheese and jalapeños.
Elotes (Grilled Mexican Street Corn)
Slathered with cheese, mayo, chile, garlic, cilantro, and lime, Mexican elote is one of the best ways to serve grilled corn. Try this easy recipe.
Tomatillo Chicken Quesadillas
Crisp tortillas filled with chicken, gooey cheese, and a tomatillo salsa make a fun and fast weeknight dinner.
Pico de Gallo (Authentic Mexican Salsa)
Learn how to make Pico de Gallo! This is an authentic Mexican salsa recipe made with tomatoes is incredibly easy. Use it for tacos, burritos, enchiladas, quesadillas, nachos, as a dip for chips or as a side for basically any Mexican dish! This can be made ahead by 1 day.