Huevos Enfrijolados (Eggs in Spicy Black Beans)
Updated April 30, 2026
Ghazalle Badiozamani for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
3 tablespoons vegetable oil
½ medium white onion, chopped (about ½ cup)
3 garlic cloves, crushed
3 to 5 canned chipotle chiles in adobo (to taste), chopped, plus 2 tablespoons adobo sauce
2 (15-ounce) cans black beans, rinsed and drained
1 ¼ cups vegetable or mushroom broth
Kosher salt
6 to 8 large eggs
3 ounces queso fresco or Cotija cheese, crumbled
Cilantro leaves with tender stems and sliced avocado, for serving
8 corn tostadas
Nutritional analysis per serving (4 servings)
100 grams carbs; 401 milligrams cholesterol; 1030 calories; 23 grams monounsaturated fat; 6 grams polyunsaturated fat; 18 grams saturated fat; 52 grams fat; 19 grams fiber; 2534 milligrams sodium; 49 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat oil in a large skillet over medium and add half of the onion, all of the garlic and the chopped chipotles, and cook, stirring occasionally, until tender and beginning to brown, 6 to 8 minutes. Add the beans, adobo sauce and broth and bring to a boil. Cook, stirring occasionally, until liquid has reduced slightly, about 5 minutes. Off the heat, use a potato masher to smash beans until no whole beans remain. Taste and season with salt.
- Step 2
Return the pan to medium-high.Use a spoon to make wells in the beans, gently crack the eggs into the simmering bean mixture and season each with salt. Reduce heat to medium and cook until the eggs are just set, 5 to 7 minutes. If you prefer hard-cooked eggs, cover the skillet and cook for 8 to 10 minutes.
- Step 3
Serve huevos enfrijolados with the queso, cilantro and remaining chopped onion sprinkled over the top, with sliced avocado and tostadas alongside.
Private Notes
Comments
Adobo chili hack - we buy 2-3 cans and then just puree with an immersion blender and freeze in ice cube trays (when frozen, put cubes in a pickle jar for storing). Easy to pull out and throw into any dish. I use 1 cube with 2 cans of black beans when we make quesadillas or dishes like this one.
Huevos Enfrijolados (Eggs in MILDLY Spicy Black Beans): I replaced the adobe chiles with cans of green chiles for a milder version. I used three cans of black beans and 3 cans of green chiles. I used Goya beans and kept the bean juices instead of adding broth. Followed everything else in the recipe. Served with tortilla chips. Big hit for all ages!
It called for 3-5 canned peppers, not 3-5 cans of peppers.
I made these for breakfast over the weekend, and they were delicious! I did take note of the other comments about it drying out and kept about half of the liquid from the black bean can. I also used dried green chiles in place of the adobos, so I added a little bit extra (chicken) broth to compensate. It came out absolutely perfect, and this will be going into the weekend breakfast rotation for sure!
Delicious, easy, cheap! I wound up adding about another 1/2 cup broth so that the beans didn’t dry out as the eggs cooked. Avocado, cilantro, and onion to top are a must
Best recipe! if you can't find the chilis you can use smoked paprika and tomato paste