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Spicy Mexican Huaraches with Black Bean Purée

Name: Spicy Mexican Huaraches with Black Bean Purée
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 2 cups masa harina; 1 1/2 cups warm water; 1/4 teaspoon salt; 1 can black beans (15 oz), drained and rinsed; 1 garlic clove, minced; 1 tablespoon olive oil; 2 tomatoes, diced; 1/2 red onion, finely chopped; 1 jalapeño, seeded and diced; 2 tablespoons fresh cilantro, chopped; Juice of 1 lime; 1 avocado, sliced; 1/4 cup crumbled queso fresco; 1/4 cup sour cream

Traditional Mexican huaraches meet a robust black bean purée, topped with fresh salsa and creamy avocado.

4.2(489 reviews)

·By Ethan Brooks·August 19, 2025

Spicy Mexican Huaraches with Black Bean Purée — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Masa Dough

For the Black Bean Purée

For the Spicy Salsa

For the Toppings

Nutrition

Per serving

Calories: 454 kcal
Protein: 14 g
Carbs: 68 g
Fat: 15.75 g
Fiber: 10 g

Whole recipe

Total

Calories: 1815 kcal
Protein: 56 g
Carbs: 272 g
Fat: 63 g
Fiber: 40 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
2 cups masa harina	816	21	176	6	12
1 1/2 cups warm water	0	0	0	0	0
1/4 teaspoon salt	0	0	0	0	0
1 can black beans (15 oz), drained and rinsed	330	21	59	1	15
1 garlic clove, minced	5	0	1	0	0
1 tablespoon olive oil	119	0	0	14	0
2 tomatoes, diced	44	2	10	0	2
1/2 red onion, finely chopped	22	1	5	0	1
1 jalapeño, seeded and diced	4	0	1	0	0
2 tablespoons fresh cilantro, chopped	1	0	0	0	0
Juice of 1 lime	11	0	4	0	0
1 avocado, sliced	240	3	12	22	10
1/4 cup crumbled queso fresco	100	6	1	8	0
1/4 cup sour cream	123	2	3	12	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Preparing the Masa Dough

1
Mix the dough
In a large bowl, mix masa harina, salt, and warm water.
2
Rest the dough
Knead until a smooth dough forms; cover and let it rest for 15 minutes.
Tip: For the best flavor, allow the dough to rest for at least 15 minutes.
3
Shape the huaraches
Divide the dough into 4 equal parts; shape into elongated oval patties.

Preparing the Black Bean Purée

1
Heat the oil
Heat olive oil in a pan over medium heat.
2
Sauté garlic
Add garlic and sauté until fragrant, about 1 minute.
3
Purée the beans
Add black beans; cook until heated through, then purée in a blender until smooth.
Tip: Be careful when handling hot liquids in the blender. Slightly thicken the purée on low heat if it feels too runny.

How to Make Spicy Mexican Huaraches with Black Bean Purée

Total time: 2 h · Yields 4 servings

1
Griddle the huaraches
Cook each masa oval on a griddle over medium heat until golden and slightly crispy, about 3-4 minutes per side.
2
Prepare the salsa
Mix tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl; season to taste.
3
Assemble the huaraches
Spread a layer of black bean purée on each huarache, top with salsa, avocado slices, and queso fresco; drizzle with sour cream.