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Mexican Charred Black Beans Chilaquiles
A charred Mexican black bean chilaquiles dish with jalapeno and poblano peppers, finished with cumin and ancho chile, served over white rice.
Ingredients
Instructions
Drain and season the black beans, then sear them over medium-high heat until well browned, about 5 minutes.
Add the jalapeno and poblano peppers, cooking until softened, about 5 minutes.
Stir in the cumin and ancho chile for a final minute.
Cook the white rice separately and fluff with a fork.
Let the beans simmer for about 17 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the white rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
