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Easy Mexican Recipes Using Beans

easy recipes using beans

Beans are one of the most versatile Mexican ingredients but don't limit them to the side dish realm!  You can easily turn them into a full meal if you want to.  Keep an eye out for the Molletes and the all-important How To Make Refried Beans.

Mayocoba Pot Beans

April 10, 2019 By Patrick 18 Comments

Spoonful of Mayocoba beans after cooking for two hours.

I’ve gotten a few emails about these Mayocoba beans from Rancho Gordo and I finally got around to making a batch: Overall I thought they were delish and on par with varieties I’ve tried in the past.  Once cooked they have a mild, buttery flavor that makes them a prime choice for some epic batches…

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Filed Under: Appetizers/Sides, Beans, Mexican Cooking 101, Most Recent

Gorditas Recipe

February 6, 2019 By Patrick 11 Comments

This is my preferred style for making gorditas. Giving them a shallow fry at the end of the cooking period gives them great flavor! mexicanplease.com

Homemade Gorditas are an easy way to turn leftovers into a meal that you actually look forward to!  Is that possible?! Picture thick, delicious masa cakes stuffed with your choice of filling and you’re on the right track. The thing is…you’ve got loads of choices on how to make your Gorditas: Thick vs. thin Fried vs….

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Filed Under: Beans, Main Dish, Most Popular, Most Recent, Vegetarian

Chilaquiles with Black Beans, Avocado and Pickled Jalapenos

December 12, 2018 By Patrick Leave a Comment

This recipe is proof that Chilaquiles are wildly versatile. I'm using Black Beans, Avocado and Pickled Jalapenos for this batch -- along with a homemade Tomatillo Chipotle Salsa! mexicanplease.com

This recipe is evidence that Chilaquiles are best served with a dose of improvisation. What you’ve got in your kitchen is far more important than what the recipe states, so feel free to listen to your palate when the time comes.   I’m serving this batch with Black Beans, Avocado, Pickled Jalapenos and a sprinkling of…

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Filed Under: Beans, Main Dish, Most Popular, Most Recent, Vegetarian

How to Make Refried Beans

August 9, 2018 By Patrick 32 Comments

This is a delicious, fiery version of Chicken Tinga. The key is to use both tomatoes and tomatillos, along with plenty of chipotles! mexicanplease.com

This is probably the easiest way to make a killer batch of refried beans without spending a couple hours cooking the beans. If you want to read about cooking up some beans from scratch see our Frijoles de Olla post. But this version starts with cooked beans — and you can get away with using a…

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Filed Under: Appetizers/Sides, Beans, Mexican Cooking 101, Most Popular, Most Recent, Vegetarian

Chipotle and Cheese Bean Dip

June 27, 2018 By Patrick 31 Comments

Serve up this Chipotle and Cheese Bean Dip straight from the oven and you'll make some friends for life! Don't forget to add some salsa or roasted tomatoes, it makes a huge difference. So good! mexicanplease.com

Serve up this Chipotle and Cheese Bean Dip straight from the oven and you’ll make some friends for life!  It’s a bowl full of warm, gooey deliciousness that wants to be part of your home kitchen repertoire. Using 3 chipotles plus some of the adobo sauce will give it real zip, but you can always…

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Filed Under: Appetizers/Sides, Beans, Most Popular, Most Recent, Vegetarian

Molletes (Mexican Bean and Cheese Sandwiches)

February 7, 2018 By Patrick 13 Comments

You probably already have all the ingredients you need for these Molletes (Mexican Bean and Cheese Sandwiches). Try them with some freshly made Pico de Gallo -- so good! mexicanplease.com

Most likely you already have everything you need to make a batch of these Molletes. And that’s how they’ve become such a staple in Mexican cuisine — they use such common ingredients that you can always whip up a plate when you’re running on fumes and need food NOW. Give the freshly made Pico de…

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Filed Under: Appetizers/Sides, Beans, Main Dish, Most Recent, Vegetarian

Charro Beans

January 24, 2018 By Patrick 73 Comments

Charro Beans! You won't find a heartier, more delicious batch of beans anywhere in Mexico. This version uses bacon and chipotles but feel free to add in some chorizo if you have it. So good! mexicanplease.com

Charro Beans!  You’ll be hard pressed to find an authentic batch of Charro Beans anywhere north of the border, so it’s high time to make your own! Charro roughly translates as cowboy, so these beans have always been associated with ranch lifestyle in Mexico.   Luckily for us, you can make a hearty, delicious batch of…

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Filed Under: Appetizers/Sides, Beans, Mexican Cooking 101, Most Popular, Most Recent

Black Bean and Corn Salsa

December 13, 2017 By Patrick 13 Comments

This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel to add another squeeze! mexicanplease.com

This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it:  tacos, burritos, breakfast backup?!! And you can easily turn it into a meal with a few additions so it’s worth keeping it in mind if your kitchen needs a kickstart. I think it tastes best…

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Filed Under: Appetizers/Sides, Beans, Most Popular, Most Recent, Salsas, Vegetarian

Bean Broth Rice

November 8, 2017 By Patrick 14 Comments

Puree beans into some stock and you've got the simmering liquid for a delicious batch of Bean Broth Rice. I've been making cheesy guacamole tacos with it all week long! mexicanplease.com

Sure, you can spend a few hours cooking dried beans from scratch and use the leftover simmering liquid to make a batch of Bean Broth Rice. Or you can simply puree some beans into stock and use that as the cooking liquid for the rice. It’s a quick workaround but it still leads to a…

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Filed Under: Beans, Most Recent, Vegetarian

Black Bean and Cheese Tortilla Pockets

September 15, 2017 By Patrick Leave a Comment

Two crispy corn tortillas surround a pocket full of spicy black beans and mozzarella cheese. Be sure to use a bit of oil when cooking them, this will help them crisp up. mexicanplease.com

These tortilla pockets have lots in common with pupusas, gorditas and tostadas, but they’re kind of their own bird. You can definitely put them in the “experimental” category, but I think it’s worth keeping the technique in mind as it might save you one day when you are knee deep in masa dough. The original…

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Filed Under: Beans, Mexican Cooking 101, Most Recent

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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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