Vegan Frijoles Puercos (Mexican Spicy Refried Beans)
These spicy frijoles puercos are the perfect antidote to store-bought bean dip. Pinto beans are refried in vegan Mexican chorizo and topped with pickled jalapeños and vegan queso fresco. The best part is that they take less than 20 minutes to make, and are a sure hit with a crowd! Serve them with homemade tortilla chips or warm tortillas.
Why You’ll Love This Recipe
Frijoles puercos translates to piggy beans, because traditionally they are made with pork lard and chorizo, so for this new healthy vegan version I am baptizing them no-piggy beans (frijoles no puercos)! They are everything you would want in refried beans (frijoles refritos) creamy, spicy, and hearty. You can serve them as an appetizer before the meal or as a side dish. They are also vegan and gluten free.
Regional Variations
According to the Larousse Diccionario de la Gastronomía Mexicana by Ricardo Muñoz Zurita there are many variations of frijoles puercos across the northern states. This dish is very popular along the northern Mexico border. I am from Coahuila and grew up eating frijoles puercos at carne asadas and parties, so I can confirm this. There are several regional variations here are some of my favorites:
Sinaloa: Made with bayo beans, queso chihuahua pickled jalapeños, and lard, and served as a side dish. This recipe is inspired by this very popular version.
Colima: Made with bayo beans, lard, shredded pork, pickled vegetables, and añejo cheese.
Guanajuato: Made with refried beans cooked with onion, serrano pepper, bacon, sausage, chorizo, and ham.
Ingredients:
Pinto Beans or bayo Beans: Traditionally they are made with bayo beans, a pinkish brown bean similar to pinto beans. If you can’t find them you can use canned or cooked pinto beans.
Vegan Chorizo: Any store-bought vegan chorizo will do, but you have to try my homemade vegan chorizo made with mushrooms and tofu.
Pickled Jalapeños: Make sure to buy the Mexican style pickled jalapeños also known as jalapeños en escabeche. You can find them canned at the grocery store.
Vegan Queso Fresco: I usually make my own, but you can also use a vegan feta.
How to Make Vegan Frijoles Puercos
Add beans and chipotle pepper to the blender.
Purée until completely smooth.
Cook onion over medium-low heat until tender.
Add chorizo and stir.
Add the puréed beans to the chorizo.
Stir to combine and serve.
Serving
Serve hot as an appetizer with corn chips or a warm corn tortilla to make a good taco.
Storing
Store in an airtight container in the fridge for up to 3 days. They also freeze well for up to 3 months.
More Bean Recipes
If you’re looking for something more soupy but with the same flavor profile try my vegan charro beans (vegan frijoles charros). Pinto beans slowly simmered in onion, tomato, serrano pepper, and vegan chorizo. There’s also my tomatillo poblano white beans or black beans zucchini tacos with a chile de arbol almond sauce.
FAQ
Frijoles puercos means “piggy beans” or pork and beans, named appropriately for the two main ingredients.
More Mexican Side Dish Recipes
Vegan Frijoles Puercos
Equipment
- 1 large skillet
- 1 blender
Ingredients
- 2 cans (15.5oz) pinto beans, drained (about 3 cups of beans)
- 1 to 2 chipotle peppers in adobo
- ¾ cup vegetable broth
- 2 teaspoons avocado oil
- ½ large white onion, finely chopped
- 1 cup vegan chorizo
- ¼ cup pickled jalapeño peppers, sliced
- ½ cup vegan queso fresco or vegan feta cheese
Instructions
- In the blender, combine the drained beans, chipotle pepper in adobo, and vegetable broth and puree until smooth.
- Heat oil in a large skillet over medium-low heat and cook onion until golden brown, about 4 to 5 minutes. Add chorizo and cook until warmed through, about 3 minutes.
- Pour in the beans and cook for 2 to 3 minutes while stirring or until they thicken.
- Serve in large bowl and top with sliced pickled jalapeños, and vegan queso fresco.
Notes
Nutrition
Although dorastable.com attempts to provide accurate nutritional information, these figures should be considered estimates.
