Back to list

Best Easy Frijoles Enchilados Recipe

Name: Best Easy Frijoles Enchilados Recipe
Total time: 55 min
Yield: 210 g
Ingredients: pinto beans 2 cups; dried guajillo chiles 3 pieces; dried ancho chiles 1 piece; yellow onion 1 piece; garlic cloves 3 cloves; olive oil 2 tbsp; ground cumin 1 tsp; dried oregano 1 tsp; salt 1 tsp; black pepper 0.5 tsp

Beans simmered with dried chiles and spices for a spicy, robust flavor. This vegetarian, protein-rich family side dish packs bold heat and is perfect alongside simple grilled meats.

Cook 55 min Difficulty NORMAL 260 kcal

#vegetarian #high protein #mediterranean #diabetic friendly

Image coming soon

Ingredients

Main ingredients

pinto beans 2 cups
dried guajillo chiles 3 pieces
dried ancho chiles 1 piece
yellow onion 1 piece
garlic cloves 3 cloves
olive oil 2 tbsp

Seasonings/Sauce

ground cumin 1 tsp
dried oregano 1 tsp
salt 1 tsp
black pepper 0.5 tsp

Nutrition summary

Carbohydrates 38 g 59%

Protein 10 g 15%

Fat 6 g 21%

Serving size 210g

Cooking steps

1

Rinse and soak the pinto beans overnight in cold water, then drain just before cooking.
2

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 1 minute per side until fragrant, taking care not to burn.
3

Remove seeds and stems from the chiles, then add chiles to a saucepan with onion, garlic, and 3 cups of water. Simmer gently for 15 minutes until softened.
4

Blend the simmered chiles, onion, and garlic with their cooking liquid until smooth, then strain to remove any skins.
5

In a deep pot, heat olive oil over medium, add the strained chile puree and cook for 5 minutes, stirring, until slightly thickened.
6

Add the soaked pinto beans, cumin, oregano, salt, and black pepper to the pot. Pour in enough water to cover (about 3 cups).
7

Bring to a gentle boil, then reduce to low heat. Cover and simmer for 60–75 minutes, stirring occasionally, until beans are tender and the sauce is rich.
8

Taste and adjust seasoning. Serve hot as a spicy side dish.

Personalized Q&A

Q. What's the key ingredient in this Frijoles Enchilados recipe?

The star ingredient is pinto beans, which provide hearty texture and protein. Dried guajillo and ancho chiles also strongly define the flavor profile with their spicy, smoky notes. Both together create the robust, spicy character unique to Frijoles Enchilados.

Q. How should I control the heat when simmering the beans?

After bringing the pot to a boil, it's important to reduce the heat to low and cover to maintain a gentle simmer. This ensures that the beans cook evenly and absorb the bold flavors from the chile sauce without becoming mushy or splitting.

Q. How do I prevent the beans from becoming overly soft or undercooked?

Check the beans for doneness after 60 minutes; they should be tender but hold their shape. Stir occasionally throughout cooking to avoid sticking, and add more water if the mixture gets too dry. Overcooking can make beans mushy, so watch closely near the end.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each 210g serving provides about 260 kcal, with approximately 10g protein and 38g carbohydrates. Protein contributes 15% of total calories, while carbs make up 59%, making this both a high-protein and balanced vegetarian side.

Q. Which seasonings make the biggest difference in flavor?

Ground cumin and dried oregano are essential, adding earthy warmth and herbal notes. They pair perfectly with the spicy chiles and beans, giving Frijoles Enchilados its signature depth and vibrancy.

Best Easy Frijoles Enchilados Recipe

AI 영양사 앤디