Huevos Enfrijolados (Eggs in Spicy Black Beans)
Published March 27, 2025
- Total Time
- 40 minutes
- Prep Time
- 5 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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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.
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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.
We make this at least once a week, using the eggs from our backyard hens. The flavors are fantastic, it's quick to make and quite filling. Thanks, NYT Cooking!
I have made this more than a dozen times in the last 6 weeks! I love it, and so does my husband. The textures in particular are really wonderful. It works great for leftovers: I crush a tostada in the bottom of a shallow bowl (so the tortillas get soggy, kind of like in chilaquiles) then add the frijole mixture and microwave it, fry 2-3 eggs to put on top, and add sliced avocado and crumbled queso fresco.
This was a super quick and easy recipe - I subbed a couple ingredients based on what I had at home (hatch chilies instead of adobo chilies with some smoked paprika) and made a cilantro jalapeno oil to top. It was great!