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15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw

15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw

The ultimate quick midday comfort: canned black beans sizzled in a hot cast-iron with garlic and chipotle, mashed until glossy, and folded with melty Oaxacan quesillo. Piled with a crisp lime-radish slaw and eaten straight from the pan with warm tortillas, it is weeknight logic at lunchtime.

María “Mari” Santiago
María “Mari” Santiago
Prep: 5 minutes
Cook: 10 minutes
2
easy
lunch
15-minutequick-lunchskilletblack-beans

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Timeline

13 minutes
0m5m10m13m
Toss Crunchy Slaw
3m
Sizzle Skillet Aromatics
4m
Simmer & Mash Beans
4m
Melt Quesillo & Warm Tortillas
3m
Garnish & Serve

Ingredients

  • 1 cup green cabbage(thinly shredded)
  • 3 radishes(thinly sliced)
  • 1 tbsp fresh lime juice(plus extra lime wedges for serving)
  • 0.75 tsp kosher salt(divided)
  • 1 tbsp fresh cilantro(roughly chopped)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 0.5 small white onion(finely diced)
  • 1 jalapeño(finely chopped, seeds removed for less heat)
  • 2 cloves garlic(minced)
  • 1 tsp chipotle chile in adobo(finely minced, or tantito more if you love smoke)
  • 2 cans (15 oz each) canned black beans(undrained; do not rinse)
  • 0.5 tsp dried Mexican oregano(crushed between your fingers)
  • 0.5 tsp ground cumin
  • 1 cup quesillo(shredded (or whole-milk low-moisture mozzarella))
  • 6 small corn tortillas(for serving)
  • 0.5 ripe avocado(sliced)
  • 2 tbsp queso fresco(crumbled)
  • 2 tbsp pickled red onions(homemade or store-bought)

Instructions

  1. 1

    Toss together 1 cup green cabbage, 3 radishes, 1 tbsp fresh lime juice, 1 pinch kosher salt, and 1 tbsp fresh cilantro in a medium bowl. Set it aside on your counter so the salt pulls out the crunch while the beans simmer.

    3 min

    Tip: Don't skip the acid! Rich, cheesy beans desperately need this crunchy, puckery bite on top.

  2. 2

    Set a 10- or 12-inch cast-iron skillet over medium heat. Warm 1 tbsp olive oil and 1 tbsp unsalted butter together until foaming. Add 0.5 small white onion and 1 jalapeño; cook until soft and translucent, about 3 minutes. Stir in 2 cloves garlic and 1 tsp chipotle chile in adobo and cook for 1 minute until deeply fragrant.

    4 min

    Tip: Butter adds luscious diner-style body; the olive oil keeps it from burning.

  3. 3

    Pour in 2 cans (15 oz each) canned black beans with their canning liquid, along with 0.5 tsp dried Mexican oregano, 0.5 tsp ground cumin, and 0.5 tsp kosher salt. Bring to a vigorous simmer. Take a potato masher or the back of a sturdy wooden spoon and mash roughly two-thirds of the beans right in the skillet until thickened, saucy, and glossy.

    4 min

    Tip: Keep that bean liquid! Starchy aquafaba is the secret to getting velvety, restaurant-grade refried beans in under 5 minutes.

  4. 4

    Drop heat to low. Scatter 1 cup quesillo across the beans, then cover the skillet with a lid or baking sheet for 2 minutes to melt into molten ribbons. While cheese melts, warm 6 small corn tortillas directly over an open gas flame or on a hot dry comal for 30 seconds per side until charred in spots and steaming. Wrap in a clean kitchen towel.

    3 min

    Tip: Mom math: never warm tortillas in the microwave when you have an open burner running right beside you.

  5. 5

    Uncover the skillet. Taste it—then decide if it needs a drop more salt. Top the molten skillet directly with 0.5 ripe avocado, 2 tbsp queso fresco, 2 tbsp pickled red onions, and a generous mountain of the reserved crunchy cabbage slaw. Carry the entire skillet to the table and scoop with warm tortillas.

    1 min

    Tip: We're not suffering for dinner, and we sure aren't dirtying serving bowls at lunch. Eat straight from the pan.

Chef's Notes

Bodega Mode: If you cannot find Oaxacan quesillo, use whole-milk low-moisture mozzarella or even Monterey Jack—you want that stretchy cheese pull. If you don't have pickled onions in the fridge, quickly marinate a few thin slices of raw red onion in lime juice and a pinch of salt while the cabbage sits. Ándale, lunch is solved.

Frequently Asked Questions

How long does 15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw take to make?

15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw takes about 15 minutes total. That includes 5 minutes of prep and 10 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for 15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for 15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw?

The main ingredients are: green cabbage, radishes, fresh lime juice, kosher salt, fresh cilantro, olive oil, unsalted butter, white onion, jalapeño, garlic, chipotle chile in adobo, canned black beans, dried Mexican oregano, ground cumin, quesillo, corn tortillas, avocado, queso fresco, pickled red onions.

What type of meal is 15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw?

15-Minute Skillet Frijoles Maneados with Molten Quesillo & Crunchy Slaw is categorized as: lunch.