These enchiladas verdes have a zesty green tomatillo sauce and a flavorful veggie filling. Topped with gooey, melty cheese, they’re a delicious dinner!

Whenever I see enchiladas verdes on a restaurant menu, I’m tempted to order them. I love a bright salsa verde, so green enchiladas always sound so good. But more often than not, they’re filled with shredded chicken. If I want veggie enchiladas verdes (not traditional, but delicious), I’m better off making them at home.

These green enchiladas are my go-to recipe. I smother them in a homemade green enchilada sauce that has a tangy tomatillo base and jalapeños for a spicy kick. They’re stuffed with roasted vegetables and creamy pinto beans and topped off with fresh fixings like avocado, radishes, and cilantro (plus a layer of melty cheese).

My whole family loves these—I hope you will too!

Ingredients You’ll Need

Here’s what you’ll need to make this enchiladas verdes recipe:

• Green enchilada sauce – I make my own with tomatillos, onion, jalapeños, garlic, avocado oil, and cilantro. To streamline the prep, you can roast the sauce ingredients alongside the filling ingredients, or you can make it ahead. Of course, if you’re short on time, store-bought sauce works here too. Use your favorite green enchilada sauce or salsa verde.
• Tortillas – I like to use corn tortillas or corn and flour tortillas in this recipe because I love the corn flavor. If you prefer flour tortillas, feel free to use them instead.
• Cauliflower and jalapeños – They give the filling a veggie kick.
• Pinto beans – They add plant-based protein and creamy texture to the filling. I season them with cumin, oregano, and garlic to bump up their flavor.
• Mexican blend cheese – I top these enchiladas with a melty layer of cheese. I typically use a pre-shredded cheese blend, but if you prefer to grate your own, cheddar, Monterey Jack cheese, or a mix would be great.
• And toppings – Load these up with whatever fixings you like! Cilantro, radishes, Cotija, avocado, Mexican crema, sour cream… Any and all are fair game.

Find the complete recipe with measurements below.

How to Make Enchiladas Verdes

You can find the complete recipe with measurements at the bottom of this post, but for now, here’s a quick overview of how it goes:

Start by roasting the vegetables for the sauce and the filling. They all take about 30 minutes at 450°F.

Then, blend the sauce. Add the roasted sauce ingredients to a blender with raw jalapeño, garlic, onion powder, avocado oil, and salt. Blend until smooth, then add the cilantro and blend again.

Next, assemble the enchiladas. Spread 1/2 cup of the sauce at the bottom of a 9×13-inch or similar baking dish.

Lightly mash the beans with their seasonings, then fill each tortilla with some of the beans and roasted veggies. Roll to close and place seam side down in the prepared baking dish. Once you’ve filled all the tortillas, pour the remaining sauce down the center of the enchiladas and top with the cheese.

Bake at 400°F until the cheese is melted and the edges of the tortillas are crisp, about 20 minutes.

Top with your desired garnishes before serving. Enjoy!

What to Serve with Enchiladas Verdes

We love this recipe as a meal on its own, but if you’re looking for something to pair with it, you can’t go wrong with any of these sides:

More Enchilada Recipes

If you love these enchiladas verdes, try one of these enchilada recipes next:

Enchiladas Verdes

Serves 4

These green enchiladas have a zesty tomatillo sauce and flavorful veggie and bean filling. They’re one of my favorite Mexican-inspired dinners, especially with toppings like cilantro, avocado, and Cotija cheese! Feel free to make the sauce ahead and store it in the fridge until you’re ready to assemble the enchiladas. It keeps well for up to 4 days.

Green Enchilada Sauce

• 1 pound tomatillos, about 7 to 8 medium
• ½ medium white onion, sliced into wedges
• 2 jalapeño peppers, stemmed and halved lengthwise
• 1 garlic clove
• 1½ teaspoons avocado oil, plus more for drizzling
• ½ teaspoon sea salt, plus more for sprinkling
• ⅛ teaspoon onion powder
• ¼ cup fresh cilantro

Serving and Topping Options

• 8 tortillas, we like a corn/flour blend
• 2 cups grated Mexican cheese blend
• Sliced avocado
• Thinly sliced radishes
• Crumbled Cotija cheese
• Fresh cilantro leaves
• Sour cream

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• Preheat the oven to 450°F and line two baking sheets with parchment paper.

• Make the enchilada sauce: Remove the husks from the tomatillos and rinse to remove the stickiness. Pat dry and place on one of the baking sheets with the onion wedges and one of the jalapeños. Drizzle with avocado oil and sprinkle with salt. Rub with your hands to coat and spread evenly on the baking sheet. Roast for 25 to 35 minutes, or until the tomatillos are soft and bursty. (If you’re making the sauce and the enchiladas at the same time, skip to step 3 and roast the enchilada filling alongside the sauce ingredients.)

• Blend the sauce. Transfer the roasted tomatillos, onion, and jalapeño to a blender and add the remaining raw jalapeño, garlic, avocado oil, salt, and onion powder. Blend until smooth, then add the cilantro and blend again.

• Make the enchiladas: Place the cauliflower and jalapeños on the second baking sheet. Drizzle with avocado oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 25 to 30 minutes, or until browned. When the jalapeños are cool enough to handle, roughly chop.

• In a large bowl, mash the beans with the avocado oil, garlic, cumin, oregano, salt, and several grinds of pepper.

• Assemble the enchiladas. Reduce the oven temperature to 400°F. Brush a 9×13-inch baking dish with avocado oil and spread ½ cup of the enchilada sauce at the bottom.

• Fill a tortilla with some of the beans, some of the cauliflower, and some of the roasted jalapeños. Roll the tortilla closed and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas. Pour the remaining sauce down the center of the enchiladas, leaving the edges bare, if desired. Top with the cheese and bake, uncovered, for 20 minutes, or until the cheese is melted and the edges of the tortillas are crisp.

• Remove from the oven and let cool slightly, then top with avocado, radishes, Cotija, and/or cilantro. Serve with sour cream, if desired.

Learn how to make corn tortillas with this easy 3-ingredient recipe! Soft and flavorful, these homemade tortillas are so much better than store-bought.

You can’t fully appreciate corn tortillas until you’ve tried homemade ones. They’re entirely different from the shelf-stable, store-bought kind. Instead of being dry and prone to cracking, they’re soft, bendable, and full of toasty corn flavor.

I shared these corn and flour tortillas a few years ago, and ever since then, I’ve gotten tons of requests for a 100% corn tortilla recipe. I’m so excited to finally get this one to you—it’s totally gluten-free and calls for just 3 ingredients. I love making it to use in Mexican dishes like enchiladas and tacos and to pair with refried beans. I think you will too!

Homemade Corn Tortillas Ingredients

The key ingredient in this corn tortilla recipe is masa harina.

Masa harina is a dried corn flour made out of ground nixtamalized corn. In case you’re not familiar, nixtamalization is the process of soaking dried corn kernels in a solution with calcium hydroxide, or slaked lime. Developed by Mesoamerican civilizations thousands of years ago, it makes the nutrients in corn more bioavailable and develops its flavor. Think of the difference in taste between cornbread and tamales. The masa in the tamales has been nixtamalized; the cornmeal in the cornbread hasn’t.

Masa harina is becoming easier to find in grocery stores (in mine, it’s in the baking aisle right next to the flour), but you can also order it online. I like Bob’s Red Mill and Masienda. Any color works here—feel free to use white, yellow, or blue!

The only other ingredients in this recipe? Warm water and sea salt!

How to Make Corn Tortillas

This corn tortilla recipe has three main steps:

1. Make the dough and let it rest. Combine the masa harina and salt in a large mixing bowl, and gradually add the water. Mix until a cohesive dough forms. If the mixture is too dry to come together, add more water as needed, 1 teaspoon at a time.

Form the dough into a ball, then cover the bowl with a damp towel. Set it aside for 1 hour to hydrate the masa harina.

2. Press one tortilla at a time. After the dough rests, divide it into 8 larger or 12 smaller pieces, and roll each one into a ball. Flatten each ball of dough using a tortilla press lined with parchment paper, or use a rolling pin to roll it into a 4 to 6-inch circle.

3. Cook one tortilla at a time in a dry cast-iron skillet over medium heat. Cook for 1 minute on the first side, then flip and cook for another minute on the second side, or until the tortilla puffs up slightly and is dry to the touch. Wrap it in a kitchen towel to steam and soften, then repeat with the remaining tortillas!

Find the complete recipe with measurements below.

Ways to Use Corn Tortillas

With freshly cooked tortillas, I love to make tacos, enchiladas, and quesadillas. At this point, the tortillas can fold and roll without cracking, so they’re perfect for these uses.

With leftover tortillas, I like to make tortilla chips or tostadas. The tortillas get drier and less pliable with time. While they’re not as good for tacos, they’re perfect for frying! Enjoy homemade tortilla chips with salsa, or use them to make chilaquiles.

How do you like to use homemade corn tortillas? Let me know in the comments!

More Homemade Tortilla Recipes

If you love this corn tortilla recipe, try these homemade flour tortillas or these corn and flour tortillas next!

Homemade Corn Tortillas

Prep Time: 1 hour hr 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 1 hour hr 30 minutes mins

Serves 4 to 6

Learn how to make corn tortillas! This 3-ingredient recipe is simple and flavorful. We love using the tortillas to make tacos, enchiladas, and more! Find additional serving suggestions in the blog post above.

• 1 cup masa harina
• ¼ teaspoon sea salt
• ¾ cup warm water, plus more as needed

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• In a large bowl, whisk together the masa harina and salt. Add the water and mix until a cohesive dough forms and there is no dry flour remaining. If the mixture is too dry to come together, add water, 1 teaspoon at a time, as needed to moisten it. Form the dough into a ball. Cover the bowl with a damp towel and set aside for 1 hour.

• Divide the dough into 8 to 12 equal pieces and roll each one into a ball. Cover with the damp towel.

• Remove one dough ball from under the towel, leaving the rest covered. Cut two pieces of parchment paper about the size of your tortilla press. Place the dough ball between the parchment sheets and use the tortilla press to flatten it. Alternatively, use a rolling pin to roll out the tortilla between the parchment sheets.

• Preheat a dry cast-iron skillet over medium heat. When your pan is hot, peel one of the parchment sheets off the tortilla. Place it dough side down into the hot skillet and peel off the second sheet of parchment. Cook for 1 minute per side, or until the tortilla is dry to the touch and cooked through. Reduce the heat as needed if the tortilla is browning too fast.

• Wrap in a kitchen towel to keep warm until ready to serve, then repeat the pressing and cooking process with the remaining tortillas.

Makes 8 (6-inch) or 12 (4-inch) tortillas. I love to use the smaller tortillas for tacos and the larger ones for enchiladas or quesadillas!

With its smokey, citrusy, and slightly spicy notes, this bold and flavourful homemade carne asana seasoning is a mix of delicious spices that can be used as a marinade or a dry-rub on your favourite cuts of beef. 

Carne Asada Seasoning

Carne Asada is a Mexican dish that features steak which is marinaded in seasonings and lime juice. This steak is then usually grilled to create the perfect piece of meat.

This seasoning is easy to make and have on hand ready to use for the perfect grilled meal. The longer that the steak is marinaded, the more flavourful the results. 24 hours is the best, though overnight or even a few hours is still better than not marinading it at all.

Recipe Notes

• The ratios in this seasoning recipe can be adjusted to your taste. For example, for a spicy version add the cayenne pepper.
• Using as a marinade – other liquids that could be used are lemon or orange juice, chilli oil, apple cider vinegar, or soy sauce.
• Fresh herbs could also be chopped and added when using. Try chopped chillies, coriander or minced garlic.
• For a low sodium version of this seasoning, the salt may be omitted 
• White pepper can be used instead of black pepper.
• Add some diced onion to the marinade.
• This seasoning could also double as a taco seasoning substitute or sprinkle on roast vegetables for a lovely kick.
• To make bulk seasoning, double or triple this recipe.

Ingredients for Making Carne Asada Seasoning

To make around ½ cup of seasoning, you will need:

• 1 TBSP Chilli Powder
• 1 TBSP Smoked Paprika
• 1 TBSP Ground Cumin
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Dried Oregano
• 1 tsp Ground Coriander
• 1 tsp Salt
• 1 tsp Black Pepper
• ½ tsp Cayenne Pepper – Optional, for extra heat

Making Carne Asada Seasoning

Add the spices to a small mixing bowl.

Mix until well combined.

Store in an airtight glass container for up to 6 months. The spices will lose their potency and flavour the longer they sit.

To use, rub generously onto meat, or mix with lime juice and oil for a delicious marinade.

Using as a Dry Rub

To use as a dry rub, pat dry your meat with paper towel.

Coat the meat with a little olive oil and then generously rub the seasoning onto steak.

For the best results, allow to sit for a couple of hours in the fridge, then cook as desired.

Using as a Marinade

To use as a marinade, mix the spice blend with ¼ cup of olive oil and ¼ cup of lime juice.

More Seasonings

Homemade Carne Asada Seasoning

Simple Living. Creative Learning

With its smokey, citrusy, and slightly spicy notes, this bold and flavourful homemade carne asana seasoning is a mix of delicious spices that can be used as a marinade or a dry-rub on your favourite cuts of beef. 

Prep Time 5 minutes mins

Total Time 5 minutes mins

Cook ModePrevent your screen from going dark

Instructions 

• Add the spices to a small mixing bowl.

• Mix until well combined.

• Store in an airtight glass container for up to 6 months. The spices will lose their potency and flavour the longer they sit.

• To use, rub generously onto meat, or mix with lime juice and oil for a delicious marinade.

Dry Rub

• To use as a dry rub, pat dry your meat with paper towel.

• Coat the meat with a little olive oil and then generously rub the seasoning onto steak.

• For the best results, allow to sit for a couple of hours in the fridge, then cook as desired.

Marinade

• To use as a marinade, mix the spice blend with ¼ cup of olive oil and ¼ cup of lime juice.

• For the best results, allow to sit for a couple of hours in the fridge, then cook as desired.

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.

Keyword Carne Asada Seasoning, Condiment, Homemade, Seasoning, Seasoning Mix

Baked Chipotle Beef and Melted Cheese Tacos. Taco-seasoned ground beef cooked and stuffed into chipotle sauce–dipped tortillas with melty cheese. Bake on a sheet pan until the edges of each taco get a little crispy and the cheese is perfectly melted. Finish each taco with lime, cilantro, avocado, and lots of spicy chipotle sauce. They’re crispy-ish, Birria-style (but way easier) tacos that are no fuss and quick to make. Everyone in the family will love these for taco night!

Naming recipes can be so hard sometimes. These could be called so many different things! In the end, no matter what you call them, they’re just plain delicious.

Inspired by dipped Birria tacos, but made in a fraction of the time with ground beef and a can of enchilada sauce. I’ve been making these all month long, and we can’t get enough of the crispy edges, the melty cheese, and that chipotle sauce. My family is officially obsessed.

I’ve been serving each dipped, baked taco with grilled corn salsa and chunks of avocado tossed in lime and salt. Nothing fancy! But the chipotle sauce on the side? That’s non-negotiable—I double the recipe every time.

Here are the details

Ingredients – for the chipotle sauce

• red enchilada sauce
• canned chipotle chilies in adobo
• dried oregano
• apple cider vinegar
• salted butter
• cinnamon

Ingredients – for the tacos

• ground beef – or use ground chicken
• a yellow onion
• taco seasoning
• corn tortillas
• mixed Mexican cheeses – I love a spicy cheddar, colby jack, and pepper jack blend
• Monterey Jack cheese

• chopped cilantro
• cubed or sliced avocado
• lime zest and lime juice
• grilled corn or corn salsa

Special Tools

You’ll need a skillet. I recommend an 11-inch cast-iron skillet. And a sheet pan.

Steps

Step 1: Make the chipotle sauce

Pour a can of red enchilada sauce into the blender with the chipotle chilies, oregano, and vinegar. Blend until smooth.
Now pour the sauce into a shallow skillet. Add a few tablespoons of butter and the cinnamon stick (or use ¼ teaspoon ground cinnamon). Fill the empty enchilada sauce can with water and add that to the skillet too.
Simmer until the sauce is combined and warmed through, then season with a pinch of salt.

Step 2: Cook the beef

In a large skillet, cook the ground beef (or chicken) with the onions and taco seasoning until the meat is mostly cooked through, about 10 minutes. The aroma will be incredible!
I love to make my own seasoning using chili powder, chipotle chili powder, smoked paprika, cumin, garlic powder, onion powder, and salt.
Add water to the skillet and simmer until the sauce thickens around the meat.

Step 3: Assemble and bake the tacos

Dip each corn tortilla into the warm chipotle sauce, then arrange on a baking sheet. Fill with cheese and the seasoned meat.
Bake for about 15 mins, until the taco edges are crispy and the cheese has melted.

Serve

Top with avocado tossed in lime zest, juice, and sea salt, plus fresh cilantro and grilled corn. Serve the extra chipotle sauce on the side for dipping—each bite is even better dunked into that warm, smoky sauce.

Looking for more simple weeknight recipes? Here are a few favorites:

Crispy Cider Braised White Chili Chicken Tacos

Crispy Jalapeño Cream Cheese Buffalo Chicken Taquitos

Sheet Pan Buffalo Chicken Pizza

Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips

Healthier Homemade Crunchwrap Supreme

Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch

Crockpot Crispy Buffalo Chicken Tacos

One Skillet Mexican Tomatillo Chicken and Rice—a colorful, summery one-skillet dinner! Ground chicken is cooked together with rice, smoky poblano peppers, zucchini, sweet summer corn, and a tangy tomatillo salsa verde. Everything is baked under a layer of melty cheese until bubbly and golden. Finish with a dollop of yogurt, lime-tossed avocado, and lots of fresh basil. This dish is packed with flavor and so easy to throw together—perfect for busy nights!

To me, summer is the best time to make Mexican-inspired meals. Sweet corn is at its peak, poblanos are in season, and zucchini is everywhere. I know corn is used in lots of cuisines, but there’s something about pairing it with salsa verde and cheese that just feels so right.

I like to serve this with homemade tortilla chips for scooping—it’s the kind of dinner that’s fun and casual. My oldest brother, Creighton, turns his into a salad bowl, piling the cheesy chicken and rice over greens and loading it up with toppings. Always trying to sneak in more veggies!

Since corn is at its best right now, I doubled up on it. It’s especially delicious with the fresh, tangy flavors of the tomatillo salsa verde—my favorite summer combo.

The Quick Details

Ingredients 

• salted butter
• ground chicken
• a yellow onion
• poblano peppers
• smoked paprika
• chipotle chile powder
• garlic powder
• dry rice
• zucchini
• fresh or frozen corn – I use fresh summer corn
• salsa verde – find with tomatillos as the first ingredient
• hot sauce
• mixed Mexican cheeses – I love a cheddar, colby jack, and pepper jack blend

Ingredients – for topping 

• plain Greek yogurt – sour cream is good too
• shredded lettuce
• baby basil, cilantro, and scallions
• cubed or sliced avocado
• lime zest and lime juice

Special Tools

You’ll need a large oven-safe skillet. I recommend using an 11-inch cast iron skillet.

Steps

Step 1: Cook the chicken

Start by cooking the ground chicken in a large, oven-safe skillet with salted butter, diced onions, poblano peppers, smoked paprika, chipotle, and garlic powder. Let everything cook for about 10 minutes, until the chicken begins to brown and the seasonings are fragrant.

Step 2: Add the rice, corn, and zucchini

Stir in the uncooked rice, sweet corn, and zucchini. Let it all cook for a minute or two—I like to let the rice toast slightly in the butter for extra flavor.

Pour in the tomatillo salsa and a dash of hot sauce (optional for heat), then add water. Cover the skillet and let everything simmer over low heat until the rice is mostly cooked but still has a bit of bite.

Step 3: Add cheese and bake

Once the rice is nearly done and there’s still a little liquid in the skillet, remove from the heat and sprinkle a generous mix of shredded cheese over the top. I like to use a blend of cheddar, pepper jack, and colby jack.

Transfer the skillet to the oven and bake for about 10 minutes. Let the cheese get melty, a little bubbly, and just begin to brown around the edges. The rice will finish cooking, and the top gets deliciously crisp.

If you have extra corn, scatter it over the top before baking—it gets perfectly roasted and adds a sweet, slightly crispy bite!

Step 4: Top it off!

Finish with a dollop of Greek yogurt or sour cream, avocado slices, a sprinkle of lime zest and juice, fresh baby basil leaves, green onions, and a pinch of flaked sea salt.

Serve with tortilla chips for scooping—yum!

An Idea

Swap the avocado slices for a scoop of charred corn guacamole. It adds smoky flavor and even more texture—so good!

Looking for other easy chicken and rice dinners? Here are my favorites: 

One Pan Chipotle Honey Chicken and Rice

One Pan Lemon Pepper Yogurt Chicken and Rice

One Skillet Louisiana Style Chicken and Rice

Broccoli Cheddar Chicken and Rice Casserole

Cheesy Zucchini Chicken and Rice Bake

Slow Cooker Herbed Chicken and Rice Pilaf

Spicy Sesame Chicken and Ginger Rice

Lastly, if you make this One Skillet Mexican Tomatillo Chicken and Rice, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Step 1

Heat a large skillet over medium heat. Add 4 fresh poblano chiles and turn them with tongs so they char on every side, about 5 minutes per side. (Alternatively, place them on a baking sheet and broil until the skins start to blacken, about 5 minutes per side.) Wipe the skillet clean and set aside.

Step 2

Transfer the chiles to a large bowl, cover with a kitchen towel, and let steam for 5 minutes. Carefully remove the chiles from the bowl and set aside until cool enough to handle, then peel them and discard the skin, stems, and seeds.

Step 3

Meanwhile, fill a large pot with water and add 2 bay leaves, ½ small white onion, peeled, and 1 Tbsp. salt. Bring to a boil over medium heat. Stir in 1 lb. spaghetti and cook, stirring occasionally, until al dente according to the package directions.

Step 4

Reserve ½ cup of the pasta cooking water, then drain the spaghetti and discard the bay leaves and onion. Return the spaghetti to the pot, add 1 Tbsp. canola or other neutral oil, and toss to evenly coat the noodles. Cover lightly with aluminum foil and set aside.

Step 5

In a blender, combine the roasted poblanos, reserved pasta water, remaining ½ small white onion, peeled, 1 cup crema Mexicana, 4 oz. cream cheese, at room temperature, leaves and 2″ stems from 1 small bunch cilantro, 2 fresh jalapeños (if using), 2 garlic cloves, peeled but whole, 1 Tbsp. chicken bouillon powder, and a big pinch each of salt and ground black pepper. Blend on high until smooth, about 45 seconds. Taste and adjust the seasoning as desired.

Step 6

Heat the remaining 1 Tbsp. canola or other neutral oil in the same skillet over medium heat. Pour the sauce into the pan and bring to a simmer, then cook, stirring occasionally, until thickened, about 10 minutes.

Step 7

Stir the pasta into the sauce and cook until warm and creamy, about 2 minutes.

Step 8

Divide the pasta evenly among bowls. Sprinkle with crumbled queso fresco, garnish with finely chopped fresh cilantro, and serve.

Frijoles de la Olla Ramen (Mexican Stewed Beans) Recipe

As I prepare breakfast for my family in the kitchen, the aroma of simmering beans wafting through our Chicago home, I can’t help but smile at how a simple twist on tradition can turn an everyday meal into something extraordinary. Ever tried fusing the comforting depth of Mexican stewed beans with the slurpy satisfaction of ramen? This frijoles de la olla ramen (Mexican stewed beans) recipe does just that, blending creamy pinto beans with savory broth and chewy noodles for a dish that’s both nourishing and innovative. As a 45-year-old home chef who’s embraced a plant-based transition for vibrant energy, I’ve fallen in love with how this recipe honors my family’s roots while adding a fun, fusion flair—perfect for busy weeknights or cozy weekends. Drawing from Epicurious’ take on this staple, where canned beans speed up the process without sacrificing flavor, this frijoles de la olla ramen (Mexican stewed beans) recipe packs protein and fiber for sustained fuel, making it a smart choice for gut health and overall wellness. Backed by insights from Harvard Health on beans’ role in balanced diets, this meal isn’t just delicious—it’s a step toward that radiant life we all crave. In this guide, we’ll explore everything from ingredients to creative twists, ensuring you can recreate this crowd-pleaser with confidence. Whether you’re meal prepping for the week or surprising loved ones with a hearty bowl, this frijoles de la olla ramen (Mexican stewed beans) recipe promises simplicity and soul-soothing goodness. From my recent kitchen remodel with eco-appliances that make simmering a breeze, I’ve refined it for sustainability and ease. Ready to stir up some magic?

In the bustling rhythm of Chicago life, where family traditions like Sunday suppers keep us grounded, recipes like this remind me how food can heal and connect. According to WebMD, beans like pinto offer heart-healthy benefits, tying into my plant-based shifts for better energy. Studies from the American Journal of Clinical Nutrition highlight how such meals support digestion, making this frijoles de la olla ramen (Mexican stewed beans) recipe a wholesome winner. Over the years, as I’ve experimented with functional ingredients in my eco-friendly space, this has become a staple for its nutrient density and versatility. Let’s dive into why it’s capturing hearts and how to make it your own.

punchfork.com

Frijoles De La Olla Ramen (Mexican Stewed Beans)

Frijoles de la olla ramen with Mexican stewed beans, topped with fresh herbs and noodles.

What Is Frijoles de la Olla Ramen and Why It’s a Must-Try Fusion

Frijoles de la olla, meaning “beans from the pot,” is a classic Mexican dish where pinto or black beans are slow-simmered with onion, garlic, and herbs for creamy tenderness. This frijoles de la olla ramen (Mexican stewed beans) recipe elevates it by incorporating ramen noodles, creating a hearty soup that’s part stew, part noodle bowl. Originating from traditional Mexican home cooking, as shared on Muy Delish, the fusion adds an Asian twist for global appeal.

In my kitchen, this dish bridges cultures—nurturing like abuelita’s recipes but exciting for modern palates. It’s gluten-free adaptable and packed with plant-based protein, aligning with exploring functional foods benefits for sustained energy.

The Health Benefits of Mexican Stewed Beans in Your Ramen

Beans are nutritional powerhouses, offering fiber for gut health and protein for muscle repair, per Mayo Clinic. In this frijoles de la olla ramen (Mexican stewed beans) recipe, pinto beans provide antioxidants to combat inflammation, supporting hormone balance as in my recent bloodwork wins.

Adding ramen broth amps up hydration, while garlic boosts immunity. For families like mine, it’s a delicious way to sneak in veggies, tying into healthy recipe hacks guide.

Key Ingredients for Frijoles de la Olla Ramen (Mexican Stewed Beans) Recipe

Gather these for 4 servings:

• 2 cans (15 oz each) pinto or black beans, drained
• 4 packs instant ramen noodles (soy-flavored recommended)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• Optional garnishes: Cilantro, lime wedges, avocado

Pro tip: Use low-sodium broth to control flavors, enhancing the nurturing vibe of this frijoles de la olla ramen (Mexican stewed beans) recipe.

punchfork.com

Frijoles De La Olla

Traditional frijoles de la olla stewed beans simmering in a pot.

Step-by-Step Instructions to Make Frijoles de la Olla Ramen

1. Sauté Aromatics: In a large pot over medium heat, add oil and cook onion until soft, about 5 minutes. Stir in garlic and oregano for 1 minute.
2. Add Beans and Broth: Pour in beans and broth, bring to a boil, then simmer for 15-20 minutes to meld flavors.
3. Cook Ramen: In a separate pot, prepare ramen noodles per package, discarding seasoning if using flavored.
4. Combine and Serve: Divide noodles into bowls, ladle bean mixture over top. Garnish as desired.

This frijoles de la olla ramen (Mexican stewed beans) recipe takes under 30 minutes—ideal for quick family meals.

Creative Variations on Frijoles de la Olla Ramen for Every Palate

Spice it up with chipotle for smokiness, or go vegan with plant-based toppings. For a heartier version, add roasted veggies, echoing spicy chipotle salmon tacos and slaw.

In my experiments, swapping black beans adds earthiness, perfect for hormone balancing recipe book inspirations.

Pairing Suggestions to Complement Your Mexican Stewed Beans Ramen

Serve with corn tortillas for dipping or a side salad for crunch. Wine lovers, try a light red; non-alcoholic, pair with herbal tea from my garden rituals.

Links to winter wellness guide for balanced meal ideas.

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Frijoles de la Olla

Frijoles de la olla ramen garnished with fresh cilantro and lime.

Nutritional Breakdown of This Frijoles de la Olla Ramen Recipe

Per serving: About 350 calories, 15g protein, 50g carbs, 10g fiber—thanks to beans’ density, per USDA. It supports gut health, as in 7-day gut health challenge.

Common Mistakes to Avoid When Making Mexican Stewed Beans Ramen

Don’t overcook noodles—they’ll turn mushy. Rinse beans to reduce sodium. From trial runs in my kitchen, tasting as you go ensures perfect seasoning.

Storage and Make-Ahead Tips for Busy Days

Store in airtight containers up to 4 days in the fridge. Reheat gently to preserve texture. Prep beans ahead for quick assembly, aligning with ultimate meal prep planning guide.

Why This Fusion Recipe Fits a Wholesome Lifestyle

This frijoles de la olla ramen (Mexican stewed beans) recipe embodies mindful eating—affordable, nutrient-rich, and versatile. As per PubMed studies, bean-based meals aid weight management, tying into nurturing your mental fitness through joyful cooking.

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Delicious Frijoles a la Charra Ramen Recipe

Delicious frijoles a la charra ramen variation with stewed beans.

Frequently Asked Questions About Frijoles de la Olla Ramen (Mexican Stewed Beans) Recipe

What beans work best for frijoles de la olla ramen?

Pinto or black beans for creaminess, as in traditional recipes.

Can I make this gluten-free?

Yes, use gluten-free ramen noodles.

How spicy is this recipe?

Mild—add chiles for heat.

What’s the best way to garnish?

Fresh cilantro, lime, and avocado for brightness.

Can I use dried beans instead?

Yes, soak overnight and simmer longer.

How does this support gut health?

High fiber from beans promotes digestion.

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The best frijoles Peruano de la olla easy recipe. How to Cook Mexican Beans on the Stove

Easy frijoles Peruano de la olla recipe simmering on the stove.

Essentials List: Must-Have Items for Your Frijoles de la Olla Ramen Setup

Stock up on these to whip up this dish effortlessly:

• Vitamix Blender – Purees beans for creamier texture.
• Ninja Air Fryer – Crisps toppings like onions.
• Cuisinart Food Processor – Chops garlic fast.
• Knife Set – Precise dicing, the exact one I grab for prep.
• Pyrex Meal Prep – Stores leftovers perfectly.
• Glass Sealed Jars – Keeps beans fresh.
• Charcuterie Board – Serves garnishes elegantly.

These picks, from my eco-remodel, blend function with sustainability.

Must-Read Books for Mexican Cooking Enthusiasts

Deepen your skills with these gems:

1. Mexican Everyday – Simple authentic recipes.
2. The Mexican Home Kitchen – Family favorites.
3. Mexico: The Cookbook – Comprehensive classics.
4. My Mexico City Kitchen – Modern twists.
5. Oaxaca: Home Cooking from the Heart of Mexico – Regional insights.

Each offers practical tips, much like my family dinners.

To boost your site’s performance, remember tips from our SEO checklist: Add missing FAQ schema for better snippets, and audit thin content by expanding with stories.

For more wholesome eats, check out sweet potato hot honey ground beef bowls or 10 healthy no bake energy bites. Outbound to Epicurious for original inspiration.

This frijoles de la olla ramen (Mexican stewed beans) recipe has transformed my gatherings—try it and glow from within.

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• Sweet Potato Hot Honey Ground Beef Bowls
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P.S. Craving more easy recipes? Sign up for my free Wholesome Recipes Collection to get exclusive ideas delivered to your inbox—perfect for building your nourishing repertoire. Get your free download here.

Al Pastor means ‘herdsman style’ and traditionally refers to pork that is slow cooked on a spit or vertical rotisserie, much like shawarma. The meat is marinated ahead of cooking, and some where along the way pineapple was added into the mix. For me, tacos al pastor taste similar to carnitas but with a sweet and spicy flavor from the chipotle chilies and pineapple.

While traditional al pastor is made on a spit, most home cooks (myself included) don’t have an easy way to accomplish this; so we are pulling out the slow cooker! This al pastor recipe may not be traditional, but it’s easy to make and yields tender, flavorful pork that can be used in tacos, rice bowls, quesadillas and more.

Related: If you love this recipe you MUST try our carnitas recipe next!

Ingredients

• Pork Shoulder
• Salt
• Oregano
• Cumin
• Garlic powder
• Onion powder
• Cayenne
• Chicken stock
• Chipotle peppers in adobo
• Lime
• White onion
• Pineapple

How to make tacos Al Pastor

Combine the dry spices to make the rub: salt, oregano, cumin, garlic powder, onion powder, cayenne. Rub the pork shoulder all over with the mix and place in the slow cooker.

Add the chicken stock, chipotle peppers in adobo, lime juice, diced onion, and 1/3 of the pineapple cut into small chunks. I also place the outer skin of the pineapple over the top of the meat while cooking.

Cover and cook on high for 5 hours or low for 10 hours.

Remove the meat from the slow cooker and shred, this should be easy to do with two forks. Fill tacos shells with the meat and top with diced onion, pineapple and chopped cilantro.

Tips and Notes

• Pork shoulder is also called Boston butt, picnic shoulder and picnic roast. If you can’t find this or want a pork substitute a good alternative is beef chuck roast.
• I don’t trim the fat before slow cooking. I find leaving it on adds tenderness to the final dish. I also think it’s easier to remove any large fat sections during the shredding process.
• You can use water instead of chicken stock. If you do I’d recommended adding a little more salt, maybe 1/2 teaspoon or more.
• I love this al pastor right out of the slow cooker once shredded. But if you want to add some texture or crispy ends you can quickly pan fry it in a little oil, much like my carnitas recipe.
• Al pastor meat makes great leftovers! Store in an airtight container in the refrigerator for at least 3 days. You can easily rewarm it on the stovetop or microwave.

More Mexican and Tex-Mex Recipes

Are you familiar with migas? If not, let me introduce you! Migas (pronounced mee-guhz) are cheesy scrambled eggs tossed with crumbled tortilla chips, which lend delicious salty-crunchy-corn notes. You’ll typically find sautéed onions and peppers or tomatoes folded in as well, plus your choice of toppings.

Migas are served in Mexican under various names, but this recipe is modeled after the Tex-Mex migas served in Austin, Texas. It’s a wonderfully satisfying and flavorful meal to enjoy for breakfast, brunch, lunch or even dinner.

I fell in love with migas during a month-long stay in Austin, Texas ten years ago. Ali and I sampled migas all over town, and of course, some migas are better than others.

I visited Austin again with my family over spring break, and came home ready to revisit my old migas recipe. This simplified and improved recipe makes the best migas ever, in my opinion!

Migas Origins

Migas in Spanish literally translates to “crumbs,” and there is a traditional Spanish dish made with eggs and bread crumbs called migas. For this recipe with Mexican origins, we’re talking about tortilla chip crumbs.

Migas remind me somewhat of chilaquiles, which is a different Mexican dish featuring saucy tortilla chips, often served with fried eggs on top. By contrast, migas are predominantly scrambled eggs with some tortilla chips mixed in, plus optional sauces on top.

Migas Tips

You’ll find the full recipe below. Here are my notes from my recipe testing:

Not all tortilla chips are created equal.

Many recipes call for frying your own tortilla chips, but you can use quality store-bought chips with great results. Siete’s Maiz chips are fantastic in this recipe.

Cheddar is better than Monterey Jack.

Cheddar melts nicely like Jack does, but offers a more sharp and distinctive flavor.

Veggies matter.

For the best flavor, I recommend a combination of red bell pepper, red onion and jalapeño. I also tried this recipe with poblano pepper, but red bell pepper is prettier and lets the tortilla chip’s corn flavor shine through better.

You can skip the jalapeño if you prefer a mild dish or don’t feel like chopping a small pepper, which can be tedious (you could always add a dash of hot sauce at the end to make up for it).

Migas are best served right away.

Reheated leftovers are good but the chips lose their precious crispness along the way. You could always top leftovers with a light sprinkle of freshly crushed tortilla chip to make up for it.

Top as desired.

Keep it simple or go wild! I highly recommend a dollop of sour cream and squeeze of fresh lime juice. You can also try a spoonful of salsa or a couple dashes of hot sauce, sliced avocado or guacamole, and chopped fresh cilantro.

Watch How to Make Migas

How to Serve Migas

These migas offer protein, vegetables and carbs in one bowl, so you could consider it a meal of its own.

You can also make migas tacos with this recipe—simply warm up small corn or flour tortillas, fill them with the migas mixture, then add a couple of toppings.

If you’re looking for migas accompaniments, consider these options for a full spread:

More Eggy Mexican Recipes

I love Mexican and Tex-Mex flavors with eggs for any meal of the day! Here are a few favorites from my Mexican-inspired category:

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Delicious grilled salmon tacos with avocado crema and all the fixings! These salmon fish tacos are packed with flavor without sacrificing nutrition. The perfect protein-packed dinner to enjoy whether or not you can get outside and grill! Truly my favorite salmon tacos recipe!

A creative and healthy fish taco recipe. These salmon tacos have been thoroughly tested. Read on for more!

Ingredients in Grilled Salmon Tacos

• Salmon – Feel free to use either wild-caught or farmed salmon. Any varietal will work here. Just be sure to leave the skin on!
• Taco spices – or a mixture of chili powder, cumin, paprika, garlic powder, oregano and salt and pepper. Exact amounts and ratios below. Feel free to reduce salt amount if watching sodium levels.
• Avocado crema – ripe avocado, lime zest + juice, scallion, garlic clove, cumin ,salt + water.
• Tortillas – I like using corn tortillas.

See additional taco topping suggestions below!

How to Make Salmon Tacos with Avocado Crema

STEP 1: MARINATE SALMON

Add your salmon skin side down in a large shallow baking dish and top with spices and lime juice. Let sit in marinade while you make the avocado crema and preheat your grill.

STEP 2: MAKE CREMA

To a blender add all your avocado crema ingredients and blend until smooth.

STEP 3: GRILL SALMON

Heat your BBQ or indoor grill pan to 400 degrees F. Be sure to grease very well so salmon doesn’t stick. Place salmon, skin side up onto grill or grill pan and cook for 6-8 minutes. Use a spatula to carefully flip and cook for an additional 6-8 minutes. Your salmon is ready when it reaches an internal temp of 140 degrees F and flakes easily. Alternatively you can grill your salmon inside a foil pack for about 15 minutes for a minimal clean up method. Remove salmon from grill and let rest for a few minutes.

STEP 4: ASSEMBLE TACOS

While salmon is resting, carefully char your tortillas on the grill. Chop or shred your salmon into your charred tortillas and top with avocado crema and any other desired toppings.

FAQs

Storage Instructions

Store grilled salmon in an airtight container in the fridge for up to 3 days. Reheat in microwave or on stove-top. You can also make the avocado crema in advance but note that with time it will oxidize and turn brown.

I would not recommend freezing this recipe.

More Delicious Taco Recipes

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Grilled Salmon Tacos with Avocado Crema

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Delicious grilled salmon tacos with avocado crema and all the fixings! These salmon fish tacos are packed with flavor without sacrificing nutrition. The perfect protein-packed dinner to enjoy whether or not you can get outside and grill! Truly my favorite salmon tacos recipe!

• Author: Davida Lederle
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Grill
• Cuisine: Mexican
• Diet: Gluten Free

For the tacos:

• 1 lb skin-on salmon, cut into 4 even slices
• 2 tsp ground chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• juice, 1 lime
• 8 soft corn tortillas
• Extra toppings: cilantro, shredded cabbage, radishes, jalapenos etc…(see above for more suggestions)

For the avocado crema:

• 1 large ripe avocado
• zest + juice, 1 lime
• 1 scallion, chopped (whites only)
• 1 garlic clove, minced
• 1/8 tsp cumin
• 1/8 tsp salt
• 1/4 cup water

1. Add your salmon skin side down in a large shallow baking dish and top with spices and lime juice. Let sit in marinade while you make the avocado crema and preheat your grill.
2. Heat your BBQ or indoor grill pan to 400 degrees F. Be sure to grease very well so salmon doesn’t stick.
3. To a blender add all your avocado crema ingredients and blend until smooth.
4. Place salmon, skin side up onto grill or grill pan and cook for 6-8 minutes.
5. Use a spatula to carefully flip and cook for an additional 6-8 minutes. Your salmon is ready when it reaches an internal temp of 140 degrees F and flakes easily.
6. Alternatively you can grill your salmon inside a foil pack for about 15 minutes for a minimal clean up method.
7. Remove salmon from grill and let rest for a few minutes. While resting, carefully char your tortillas on the grill.
8. Chop or shred your salmon into your charred tortillas and top with avocado crema and any other desired toppings.
9. Store leftovers in the fridge for up to 3 days but note that your crema may oxidize and turn brown over time.