Go Back
+ servings
A hand holding a chip with frijoles puercos over a blue bowl.
Print Recipe
5 from 4 votes

Frijoles Puercos

Frijoles Puercos is an EASY appetizer that’s ready in minutes. The CHEESE is irresistible. It will wow your guests and your tastebuds!
Prep Time7 mins
Cook Time8 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Servings: 2 cups
Calories: 723kcal

Ingredients

  • 2 cups cooked pinto beans drained
  • 1 chipotle pepper in adobo sauce
  • 1 tspn salt
  • 1 tbsp lard (or olive oil)
  • 4.5 ounces pork chorizo (1/2 package)
  • 1/4 onion diced
  • 1 cup Monterey Jack shredded
  • 1/2 cup bean broth (optional) (if needed to blend the beans)

Instructions

  • To a blender, add the pinto beans, chipotle, and salt.
  • Blend until smooth.
  • Note: Depending on your blender, you might need to add some of the bean broth to blend the beans. Add as needed.
  • Set aside.
  • In a large skillet, melt the lard.
  • Cook the chorizo. About 5 minutes.
  • Drain the excess fat.
  • Return chorizo to the skillet.
  • Add the onion.
  • Cook for 1 minute, or until the onion is translucent.
  • Add the bean mixture to the skillet.
  • Add the cheese.
  • Stir to combine.
  • Cook until cheese has fully melted.
  • About 2 minutes.
  • Serve warm.

Video

Notes

You can also add cooked bacon. 
For a spicier dip, add two chipotle peppers
Depending on your blender, you might need to add some of the bean broth to blend the beans. Add little by little until smooth. 
Mozzarella cheese, Monterey Jack, Oaxaca Cheese – basically any cheese that melts well is recommended.
In the fridge, Frijoles Puercos will last up to 5 days in an airtight container.

Nutrition

Calories: 723kcal | Carbohydrates: 51g | Protein: 39g | Fat: 41g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 958mg | Potassium: 811mg | Fiber: 17g | Sugar: 3g | Vitamin A: 776IU | Vitamin C: 2mg | Calcium: 500mg | Iron: 4mg