Few meals are as comforting and timeless as a fresh pot of beans served with homemade tortillas. Slow-simmered beans, seasoned with onions, garlic, and spices, pair perfectly with warm, pillowy tortillas fresh from the skillet. This authentic Mexican recipe is simple, nourishing, and budget-friendly—making it a staple in many homes across generations.
Who Is This Recipe For?
This recipe is for anyone who craves authentic comfort food made from scratch. It’s perfect for families, vegetarians looking for a hearty meal, or home cooks who love learning traditional Mexican recipes with wholesome, everyday ingredients.
Why You’ll Love It
- Simple, affordable, and filling.
- A meal that’s both nutritious and satisfying.
- Great for batch cooking and meal prepping.
- The tortillas are soft, warm, and made with pantry staples.
Ingredients
For the Beans:
- 2 cups dried pinto beans (or black beans), rinsed
- 6 cups water
- 1 medium onion, halved
- 3 cloves garlic, peeled
- 1 bay leaf
- 1 tsp cumin
- 1 tsp salt (add after beans soften)
- ½ tsp black pepper
For the Tortillas:
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ⅓ cup vegetable oil or lard
- 1 cup warm water
Step-by-Step Instructions
Cook the Beans
- Place rinsed beans, onion, garlic, bay leaf, cumin, and water in a large pot.
- Bring to a boil, then reduce to a simmer. Cover and cook 1 ½–2 hours (or until beans are tender). Add water as needed.
- When beans are soft, stir in salt and pepper. Adjust seasoning.
Make the Tortillas
- In a bowl, whisk flour, salt, and baking powder. Add oil (or lard) and mix until crumbly.
- Slowly stir in warm water until dough forms. Knead 2–3 minutes until smooth.
- Divide into 12 balls. Cover and let rest 20 minutes.
- Roll each ball into a thin circle.
- Cook tortillas on a hot skillet 1 minute per side, until puffed and lightly browned. Keep warm in a towel.
Serve Together
- Ladle beans into bowls with some broth. Serve hot with stacks of warm tortillas for dipping, wrapping, or scooping.
Kitchen Equipment Needed
- Large pot (for beans)
- Skillet or comal (for tortillas)
- Rolling pin
- Mixing bowl
Storage Tips
- Beans: Store in fridge up to 5 days or freeze up to 2 months.
- Tortillas: Keep in airtight container at room temp for 2 days, or refrigerate for up to 1 week. Reheat on a skillet.
FAQ
Q: Can I use canned beans?
Yes—just simmer with onion, garlic, and spices for 20 minutes to deepen flavor.
Q: Can I make tortillas without lard?
Yes—vegetable oil or even butter works well.
Q: Can I flavor the beans differently?
Absolutely—add roasted chilies, bacon, or chorizo for extra depth.
Conclusion
A Fresh Pot of Beans with Homemade Tortillas is the definition of simple, wholesome comfort food. With tender beans, flavorful broth, and soft tortillas, this dish is a reminder that the best meals often come from the humblest ingredients.
Enjoy !!
