Frijoles with Chorizo Dip

super easy

Frijoles with Chorizo Dip

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  • 2 tablespoons vegetable oil
  • 1/2 medium onion finely chopped
  • 2 fresh serrano chiles finely chopped
  • 6 to 8 oz. Mexican chorizo casings removed
  • 1 clove garlic minced
  • 3 roma tomatoes finely chopped
  • 3 cups cooked pinto beans drained
  • 1 cup bean broth
  • 1/2 teaspoon ground cumin
  • 3 oz. cream cheese softened
  • 1/4 cup Mexican crema or sour cream
  • 1 cup shredded mild cheddar cheese
  • 1 cup shredded queso Oaxaca or mozzarella cheese
  • Chopped pickled jalapeños optional
  • Chopped cilantro
  • Tortilla chips


  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Saute onion and serrano chiles for 2 to 3 minutes, stirring occasionally, until the onion is soft and transparent.
  • Add the chorizo, breaking it up with the back of a wooden spoon, and let brown until fully cooked.
  • Stir in the garlic, tomatoes, cooked pinto beans, and bean broth.
  • Once the mixture starts to boil, reduce heat to low.
  • Using a potato masher, mash the pinto beans until desired consistency; season with the ground cumin and salt as needed.
  • Stir in the cream cheese, Mexican crema, and mild cheddar cheese until completely melted.
  • Remove from heat.
  • To serve, ladle dip into a large serving bowl; top beans with shredded Oaxaca or mozzarella cheese, chopped cilantro, and pickled jalapeño peppers.
  • Serve with plenty of tortilla chips.
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