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Frijoles Con Elote
author
Maricruz Avalos Flores
4
servings
This Mexican refried beans with corn (frijoles con elote) is an easy and flavorful dish perfect to serve along your favorite main dishes or as an appetizer.
prep
5
minutes
minutes
cook
5
minutes
minutes
total
10
minutes
minutes
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Ingredients
▢
3
cups
cooked beans
(pinto, navy, or black beans)
▢
1
cup
corn kernels
▢
1
jalapeno pepper
(cut into strips)
▢
3
Tbsp
pork lard or bacon grease
(or your favorite cooking oil)
▢
pinch
of salt
▢
queso fresco
(for serving)
Instructions
Heat the lard or oil in a frying pan over medium heat.
Add the chili peppers and corn. Fry for 1 minute or until the chilies soften a bit.
Optional:
Remove one or two tablespoons of the mixture for garnish
.
Stir in the beans and season with a pinch of salt. Stir for one minute.
Set the heat to low and mash the beans using a potato masher until they are creamy.
Turn off the heat, transfer the elote beans to a platter and garnish with crumbled queso fresco and the chilies and corn mixture you reserved before.
Notes
You can use
homemade cooked beans
or canned beans.
This recipe lasts up to 3 days stored in the fridge in an airtight container or up to 3 months in the freezer.
Make a double or triple batch and store it for later use!
Nutrition Information
Calories:
285
kcal
|
Carbohydrates:
37
g
|
Protein:
12
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
9
mg
|
Sodium:
85
mg
|
Potassium:
521
mg
|
Fiber:
12
g
|
Sugar:
2
g
|
Vitamin A:
64
IU
|
Vitamin C:
5
mg
|
Calcium:
36
mg
|
Iron:
3
mg
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