Frijoles Negros con Rajas

This week we’re keeping it simple with a flavorful dish that makes a delicious side or can take center stage as your entree. Frijoles negros con rajas, or simply black beans with chilies,  are full of flavor and protein, making them an ideal stuffing for vegetarian enchiladas or a similar dish.

We let ours play a supporting role alongside pork enchiladas, fresh queso and salsa verde. So yummy!

Did we mention how quickly you can prepare this dish? So perfect when you’re cooking for a crowd and are pressed for time.

Frijoles Negros con Rajas

1. 4 poblano chiles, roasted and peeled

2. 1/2 yellow onion, thinly sliced

3. 2 ears fresh corn kernels

4. 2 Tbs. butter

5. 2 cans black beans, rinsed and drained

6. 1/2 c. crema fresca

7. 1 c. shredded monterrey jack cheese

8. salt and pepper to taste

Melt the butter in a skillet. Then add the onions and let them caramelized. Once they’re reached a beautiful caramel color, add the corn and cook together until corn turns golden.

While the onions and corn are cooking, slice the poblanos into thin strips. Add poblanos and black beans to the corn and onion mixture and cook together.

Once thoroughly heated, add crema fresca, cheese and salt and pepper.

Once the cheese is melted, serve and enjoy!

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