Huevos Enfrijolados (Eggs in Spicy Black Beans)

Published March 28, 2025

Recipe Metadata

• Total Time: 40 minutes

• Prep Time: 5 minutes

• Cook Time: 35 minutes

Ingredients

(For 6–8 servings)

• 3 tablespoons (45ml) vegetable oil

• ½ medium white onion, diced (about ½ cup/75g) [use half in cooking, half for garnish]

• 3 garlic cloves, crushed (or minced)

• 3–5 canned chipotle chiles in adobo sauce, chopped (adjust to taste), plus 2 tablespoons adobo sauce

• 2 (15-ounce/425g) cans black beans, rinsed and drained

• 1¼ cups (295ml) low-sodium vegetable or mushroom broth (or black bean liquid from cans, if preferred)

• Kosher salt, to taste

• 6–8 large eggs (room temperature recommended for even cooking)

• 3 ounces (85g) queso fresco or crumbled cotija cheese

• Fresh cilantro leaves with tender stems, for garnish

• ½ medium white onion, finely chopped (for garnish)

• Sliced avocado, for garnish

• 8 corn tostadas (store-bought or homemade, toasted until crisp)

Preparation Steps

1. Sauté Aromatics & Prepare the Bean Base

Heat vegetable oil in a large, heavy-bottomed skillet over medium heat. Add half the diced onion, crushed garlic, and chopped chipotle chiles. Sauté, stirring occasionally, until the onion is translucent (3–4 minutes) and garlic is fragrant. Continue cooking until the onion begins to brown lightly (total 6–8 minutes). Add drained black beans, adobo sauce, and broth. Bring to a gentle boil, then reduce heat to medium and simmer, stirring occasionally, until the liquid thickens slightly (5 minutes). Using a potato masher, lightly smash the beans to a creamy consistency (retain some texture). Season with Kosher salt to taste.

2. Poach Eggs in the Bean Mixture

Return the skillet to medium-high heat. Use the back of a spoon to create 6–8 small wells in the bean mixture. Gently crack an egg into each well, ensuring whites remain intact. Season each egg with a pinch of salt. Reduce heat to medium and cook uncovered for 5–7 minutes, until egg whites are set (yolks runny). For hard-cooked yolks, cover the skillet and cook 2–3 minutes more (total 8–10 minutes).

3. Serve & Garnish

Transfer the skillet to a warm platter. Sprinkle queso fresco/ cotija over the eggs. Add remaining chopped onion, fresh cilantro, and sliced avocado. Serve alongside crispy corn tostadas. Drizzle with extra adobo sauce (optional) for heat.

Pro Tips & Variations

• Adobo Chili Prep Hack: Puree 2–3 cans of chipotle chiles in adobo with an immersion blender, freeze in ice cube trays, and store in a jar. Thaw 1–2 cubes per 2 cans of beans for easy use.

• Mild Version: Substitute chipotles with 3–4 cans of diced green chiles. Use 3 cans of black beans + their liquid (no extra broth) for a milder, smoother base.

• Pepper Substitution: Use 1–2 tbsp sambal oelek chili paste if out of chipotles. Add dried morels or fresh lion’s mane mushrooms with onions for umami.

• Liquid Adjustment: For juicier beans, add ½ cup diced tomatoes and increase broth to 1½ cups (addresses feedback on insufficient liquid).

• Garnish Twist: Serve over cilantro rice with lime zest, or add extra queso fresco to cool heat from adobo.

All variations retain the core flavor profile while adapting to preferences or ingredient availability.