Lorenza Ávila

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Chile Ancho Bean Filling

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A typical Mexican dish ideal to offer as an entrance. This dish consists of chiles stuffed with beans, bathed in a sauce of achiote and tomato. They are baked to gratify the Manchego cheese that is placed on top; They are simply a delight that you have to try.
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6 portions
  • 6 dry ancho chile peppers, and washes
  • 400 grams black bean
  • 1 head garlic
  • 2 branches epazote
  • 1 tomtato, big
  • 1 tablespoon annatto paste
  • 1 cup Water
  • 1/2 cups white vinegar
  • 3 tablespoons vegetal oil
  • 1 tablespoon coarse salt
  • 1 tablespoon chicken broth powder
  • 1 cup manchego cheese, grated
  • to taste salt, to taste
  • enough oil


Preheat the oven to 150 degrees Celsius.
Marine the chiles in a deep bowl with water, white vinegar, vegetable oil and coarse salt. Allow them to marinate for 45 minutes.
Remove the chiles from the water, dry and make a small vertical crack in the chili and desvene.
In a pot cook the beans with 6 cups of water, garlic and salt to taste. Cook the beans until they are soft.
Remove the beans from the pot and blend with 1 tablespoon of chicken powder and the epazote to obtain a bean paste.
In a comal grab the tomato until its skin is black. Place the tomato in a bag to sweat for 5 minutes and then peel your skin.
In a blender, make a sauce with tomato and achiote paste.
In a pan with 2 tablespoons of oil refried the beans for 5 minutes. Add the achiote sauce and continue cooking for 5 more minutes.
Fill the bean chiles and place on a baking sheet. Sprinkle with the cheese and bake for 15 minutes.


Serve the chiles in a large bowl while still hot.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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