Three Bean Frijolada with Cilantro Lime Rice

 

I totally know your first question (because I definitely had the same one when I first saw this inspired dish on a restaurant menu)— what is a frijolada???

Let’s just clear that confusion up right away! So basically a frijolada a traditional Columbian dish that involves a bean stew, rice, egg, and avocado in some form or another. And usually some sort of meat, but obviously we’re nixing that today.

I first learned about this flavorful dish at that amazing mexican restaurant in Raleigh called Centro. If you happen to live in the Triangle area in North Carolina, or if you just so happen to make your way there at some point, this place is a MUST. But we’ll get to that in a bit.

First…. this dish!

 

 

Nate and I are constantly craving Mexican food, but we typically end up at the same spots— which can be a good thing because they’re always delicious, but once in a while we crave something new and unique. So we ventured to Raleigh searching for something exciting and found ourselves at this quaint, hip mexican joint.

As soon as I saw this three bean frijolada on the menu, I was so intrigued. I pictured myself munching on tacos that night (as I always do when we go mexican), but this was exactly the “unique” I was looking for. When my dish arrived, I was staring at a big, hearty bowl of three bean stew, topped with sautéed peppers, cilantro lime white rice, sliced avocado, and the most perfectly fried organic egg. I can’t remember the last time I was this excited about diving into my food!

And, believe me, it totally lived up to it’s looks. Each bite was spicy and tangy and creamy and fresh, with different flavors popping out with every spoonful. I was absolutely in love.

 

 

As soon as I got home, I immediately added this dish to my list to recreate. My version is obviously a bit different from Centro’s, but I was super happy with the flavor profiles I was able to coax out in this stew. I used a combination of black beans, red kidney beans, and chickpeas, along with some of my favorite warm spices like chili powder, cumin, smoked paprika, and cayenne.

I topped my stew off with the same medley of sautéed peppers and sliced avocado, but decided to go with a brown cilantro lime rice instead of white. Definitely didn’t miss the white rice one bit.

And of course, I couldn’t forget the fried egg. The way that creamy yolk mixes with the spicy stew is absolutely fantastic! Of course, if you’re vegan or egg-free, you can absolutely leave the egg off or substitute some baked tempeh. Totally work too.

 

 

Now before I let you go, I have to give one more shout out to Centro BECAUSE their salsa is literally one of the best things I have ever put in my mouth. I don’t know if anyone else is a huge salsa fan out there, but I would probably eat this stuff by the bottle. It was not too thin, not too chunky, not too spicy, but not too mild, with that perfect touch of sweet and smokiness. Gahhh must recreate!! But something tells me it’ll never quite be the same…

Ok, I promise I’m done. But go make this! It can totally pass as a breakfast, lunch, OR dinner recipe and it’s bound to please ALL kinds of eaters. Have a wonderful rest of your week everyone!

 

Three Bean Frijolada with Cilantro Lime Rice

Dietary Gluten Free, Vegetarian
Meal type Breakfast, Main Dish

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1 avocado, sliced
  • 4-6 eggs
  • extra chopped cilantro, for garnish

for the frijolada

  • 1 tablespoon extra virgin olive oil
  • 1/2 cup red onion, diced
  • 1 jalapeno, deseeded and diced
  • 1 15 oz can tomato sauce
  • 1 15 oz can fire roasted tomatoes
  • 1/2 cup chickpeas
  • 1/2 cup red kidney beans
  • 1/2 cup black beans
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper

for the cilantro lime rice

  • 2 cups cooked brown rice
  • 1/4 cup chopped fresh cilantro
  • juice of one lime
  • salt and pepper, to taste

Directions

for the frijolada
Step 1
Drizzle 1 tbsp of olive oil in a pan and add in diced red onion. Sauté for 3-4 minutes until starting to turn golden. Add in diced jalapeños and continue to cook over medium heat for another 3-4 minutes. Pour in 15 ounces of tomato sauce and fire roasted diced tomatoes and stir.
Step 2
Sprinkle spices into tomato sauce: chili powder, paprika, garlic powder, cumin, and cayenne. Pour into 3 kinds of beans and stir to combine. Simmer for 5-6 minutes to let flavors meld.
Step 3
While frijolada is cooking, drizzle 1 tbsp in a second skillet and add in diced red and green peppers. Cook over medium high heat for 5-6 minutes, until tender and starting to char. This is also a good time to fry up your eggs.
Step 4
In a separate bowl, mix cooked brown rice with chopped cilantro, lime juice, and salt and pepper. Time to plate! Put one scoop of cilantro lime rice, one scoop of the frijolada, one scoop of sautéed peppers, and a few slices of avocado in a large bowl. Top each bowl with a fried egg (optional). Sprinkle with some more cilantro, salt, and pepper, and serve!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

4 Comments

    • Totally understand. I went a long time without eating eggs but my body was definitely needing another source of protein. I haven’t been able to stop since!

  1. This dish was SO delicious! It was something different and really hit the mark. Bravo!

    • I’m SO glad you liked it Lauren!! Thanks so much for sharing your feedback 🙂

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