The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Tostadas: Butternut Squash, Black Beans, Red Onion and Queso Añejo
It might not be traditional, but this tostada topping combines a few simple ingredients to create dynamic flavor.
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Black Bean Chilaquiles
Black Bean Chilaquiles
Serves 4; 3/4 cup per serving
Chilaquiles is a traditional Mexican breakfast dish in which crisp tortillas are simmered in salsa or mole sauce and then combined with eggs, queso fresco (fresh Mexican cheese), and beans. In this version, fresh tomato, cilantro, and jalapeño add more flavor. For a spicier dish, leave in the jalapeño seeds.
• 6 large egg whites
• 2 large eggs
• 1/4 teaspoon salt
• 3 6-inch corn tortillas, stacked, cut into 3/4-inch strips, then cut crosswise into 1-inch squares
• 1/2 cup crumbled queso fresco or farmer’s cheese and 1/4 cup crumbled queso fresco or farmer’s cheese, divided use
• 3/4 cup canned no-salt-added black beans, rinsed and drained
• 1 teaspoon chipotle powder
• 2 teaspoons canola or corn oil
• 1/2 cup chopped onion
• 1 medium jalapeño, seeds and ribs discarded if desired, chopped
• 1 1/2 cups chopped seeded tomatoes
• 1/3 cup chopped fresh cilantro
In a large bowl, using a fork, lightly beat the egg whites, eggs, and salt. Stir in the tortilla squares and 1/2 cup queso fresco.
In a small bowl, stir together the beans and chipotle powder. Fold into the egg white mixture. Set aside so the tortillas can soften.
In a large nonstick skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the onion and jalapeño for 3 minutes, stirring occasionally.
Stir the tomatoes into the egg white mixture. Pour into the skillet. Cook for 4 to 5 minutes, or until the eggs are set, stirring occasionally. Just before serving, sprinkle with the cilantro and the remaining 1/4 cup queso fresco.
Cook’s Tip: An easy way to chop cilantro is to pull the leaves off the stems, put them in a custard cup or measuring cup, and coarsely snip them with sharp kitchen shears. This method also works well for other herbs, such as parsley and basil.
Nutrition Analysis (per serving)
Calories 235
Total Fat 9.0 g
Saturated Fat 3.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.5 g
Cholesterol 108 mg
Sodium 345 mg
Carbohydrates 20 g
Fiber 4 g
Sugars 5 g
Protein 18 g
Dietary Exchanges: 1 starch, 1 vegetable, 2½ lean meat
Black Bean Omelet with Avocado Salsa Verde
Recipe at:
Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa.
Chilaquiles Rojos
If you love Mexican food, then you’re going to adore chilaquiles rojos! This classic Mexican dish is filled with black beans, peppers, tomatoes, and spices with layers of corn tortilla smothered in a rich tomato sauce. It’s Mexican casserole the whole family will love!
Get the recipe here:
Rick Bayless Slow Cooker Pork & Black Bean Dinner
It's pork and beans, Yucatán-style. Slow-cooked, porky beans enriched with the flavors of a habanero-tinged tomato sauce makes for a complete meal. Finish the dish with diced avocado, sliced breakfast radishes and a shower of cilantro. (NOTE: Do not put your slow cooker insert over stovetop heat unless you're certain it's made for that. We've provided an alternative in the Dutch oven; just follow the recipe link)
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