Huevos Enfrijolados (Eggs in Spicy Black Beans)
Published March 28, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons vegetable oil
- ½medium white onion, chopped (about ½ cup)
- 3garlic cloves, crushed
- 3 to 5canned chipotle chiles in adobo (to taste), chopped, plus 2 tablespoons adobo sauce
- 2(15-ounce) cans black beans, rinsed and drained
- 1¼cups vegetable or mushroom broth
- Kosher salt
- 6 to 8large eggs
- 3ounces queso fresco or cotija cheese, crumbled
- Cilantro leaves with tender stems and sliced avocado, for serving
- 8corn tostadas
Nutritional analysis per serving (4 servings)
968 calories; 46 grams fat; 17 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 6 grams polyunsaturated fat; 97 grams carbohydrates; 17 grams dietary fiber; 5 grams sugars; 48 grams protein; 2531 milligrams sodium
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 used a 12” skillet which was way too large-no way to make wells for the eggs. We got around that by frying eggs sunny side up in a separate pan. Then a quick cheat because it’s what we had in hand -layered on a plate tortilla chips, refried bean, cheese, onions, egg and cilantro with generous squeeze of lime. My son gobbled it up and said “this is gas” which is a compliment, ha! Next time- smaller skillet to accommodate eggs into pot the beans better.
It was pretty good, but I could not get the liquid to beans ratio right so that the beans would hold a well for an egg.
Wonderful recipe! I’m still thinking about this dish. I followed the recipe, the only thing I did differently was I left some whole black beans when I mashed them so I would have some texture in the bean mix. This recipe is a keeper, love the smoky flavor of the chipotle peppers.