Recipes By Rick Martinez
2 recipes found
Huevos Enfrijolados (Eggs in Spicy Black Beans)
Eggs nestled in a spicy, smoky black bean sauce, huevos enfrijolados are a staple of Mexican home cooking. It’s a quick way to make a meal from what’s already in the kitchen: leftover frijoles de olla, chiles and fresh eggs. In this version, canned black beans are cooked with chipotles and garlic until rich and creamy, then eggs are gently dropped into the simmering beans to poach. Served with crunchy tostadas, queso fresco and avocado, it’s a deeply comforting, pantry-friendly meal that comes together in under 45 minutes — perfect for a weeknight dinner or a quick and hearty brunch.
Enchilada Sauce
This quick, basic enchilada sauce can easily be doubled (or tripled) and frozen so you can satisfy a sudden enchilada craving. For a more traditional Mexican flavor profile, you can experiment with ancho, guajillo or pasilla chile powders. If you’d prefer some heat, add a few teaspoons of chipotle chile powder or chopped chipotles in adobo, or, in a pinch, cayenne or red-pepper flakes.