Frijoles Puercos

🥄 Ingredients

• 3 (15.5 ounce) cans pinto beans, (undrained)
• ¼ medium white onion
• 2 chipotle peppers in adobo sauce
• 1 teaspoon Mexican oregano
• 1 clove garlic
• 1 tablespoon vegetable oil
• ½ pound Mexican chorizo
• 1 ½ cups shredded Chihuahua cheese ((Oaxaca and Monterey Jack also work))

👨‍🍳 Instructions

1. 1

   Add cooked beans, chipotle peppers, onion, oregano, and garlic cloves into a blender and blend until smooth. Set aside.

2. 2

   Add vegetable oil in a medium skillet over medium-high heat and cook chorizo for 8-10 minutes, breaking up the meat with a spatula until fully cooked.

3. 3

   Pour the bean mixture into the chorizo skillet and mix together to combine. Cook for an additional 3-4 minutes, stirring occasionally.

4. 4

   Take frijoles puercos off the heat and add cheese. Lightly stir until the cheese is fully melted and combined.

5. 5

   Top with extra cheese, pork cracklins, avocados, cilantro, or chopped jalapeño, and serve immediately.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.