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Vegetarian, Americas

Frijoles de olla with rice and tortillas

Frijoles de olla is a Mexican dish of pinto or red beans simmered with onion and garlic, served with rice, avocado and warm tortillas. This recipe serves 4, takes 45 minutes, is very easy, and costs €1.90 per person. The key to getting it right is mashing a ladle of beans into the broth to thicken it naturally, no cream needed.

Tonight we're heading to Mexico with frijoles de olla, soft beans simmered with onion, served with rice, avocado and warm tortillas.

Frijoles de olla with rice and tortillas
Total time
45 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Frijoles de olla is a simple bean broth that turns comforting thanks to slow simmering and a few precise moves. Onion and garlic melted gently, cumin and cilantro bring warm flavor, and the final texture is creamy without a drop of cream. Rice on the side soaks up the broth, mashed avocado adds freshness, and warm tortillas are there for scooping everything up.

It's a perfect weeknight dinner when you want something simple without spending the evening cooking, but it also works for friends gathered around bowls they build themselves. Kids generally love assembling their own bowl with rice, avocado and cheese, and nobody would guess this dish costs so little. Mon Chou suggests it for days when you want real flavor without complicated cooking.

The ingredients

4 people

Pantry

  • Canned red or pinto beansoften in the pantry 800 g
  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Cuminoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1
  • Garlic 3 cloves
  • Cilantro 1 bunch
  • Avocado 2
  • Lime 1

Bakery

  • Corn tortillas 8

Dairy

  • Feta or salted fresh cheese 150 g

Allergens Lactose

The step by step recipe

  1. Cook the chopped onion and garlic in the oil until translucent, without browning them. 6 min

    Let them sweat over low heat, a burnt onion would make the broth bitter.

  2. Add the beans with their liquid, half the cilantro stems, cumin, half a liter of water, salt and pepper, then let it simmer. 25 min

    Mexican epazote leaves can easily be replaced with cilantro stems, which give a similar herbal aroma.

  3. Meanwhile, cook the rice in salted water, then drain it. 11 min

    Rinse the rice in clean water before cooking, the grains stay nicely separated.

  4. Mash a ladle of beans with a fork right in the pot to thicken the broth.

    Do it against the side of the pot, that's the move that gives real frijoles their creaminess.

  5. Warm the tortillas dry in a pan, mash the avocado with the lime juice, then serve the beans in bowls with the rice, crumbled feta and chopped cilantro.

    Wrap the tortillas in a clean kitchen towel as soon as they come out of the pan, they stay soft until serving.

Our tips to get it right

  • Pick good quality canned beans, their liquid is the base of your broth, so don't pour it down the drain.
  • Taste the broth before serving and adjust salt only at the end, canned beans are sometimes already salty.
  • Make the mashed avocado at the last minute with the lime juice, it keeps its color and freshness until serving.

The variations

  • Swap the feta for queso fresco if you can find it, the flavor gets even closer to the Mexican original.
  • For a faster version, skip the rice step and serve the beans straight away with tortillas and toppings.
  • Stir a little mild chili or a pinch of chili powder into the broth if your kids like bolder flavors, adjust to taste.

What to serve it with

  • Homemade or store bought salsa verde
  • Toasted corn chips
  • Cold lime water

Storage

The beans keep for 3 days in the fridge in a sealed container, the broth actually thickens further as it cools. They freeze very well for up to 2 months, reheat gently in a saucepan with a splash of water. Make the rice and avocado fresh right before serving instead of freezing them.

Questions about this dish

Can you use dried beans instead of canned?

Yes, but soak them overnight and cook them for about an hour before following the recipe. Canned beans stay faster for a weeknight dinner.

What is epazote and can you skip it?

It's a traditional Mexican herb used in frijoles de olla, hard to find outside Mexico. Cilantro stems replace it well and give a similar herbal note.

Can this dish be made ahead?

Yes, the bean broth actually tastes better reheated the next day. Prepare the rice, avocado and tortillas right before serving to keep all the textures fresh.

How do you make this kid friendly?

Serve the components separately in small bowls so everyone builds their own plate. Many kids prefer rice and avocado with just a little broth.

How long does it take to make frijoles de olla with rice and tortillas?

Count 45 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in frijoles de olla with rice and tortillas?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does frijoles de olla with rice and tortillas cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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