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Karla Zazueta

Huaraches with Refried Beans & Spinach

Traditional Mexican huaraches made with soft masa filled with refried beans and topped with spinach, avocado, radishes, cheese, and salsa. A classic Mexican street food recreated at home.
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Prep Time 30 minutes
Servings: 8 huaraches
Course: antojito, Main Course
Ingredients Method Notes

Ingredients
  

For the masa
  • 2 cups masa harina nixtamalized corn flour
  • 1 ½ cups lukewarm water
  • 1 teaspoon fine salt
For the refried beans
  • 2 cups cooked black beans drained
  • ¼ white onion finely chopped
  • ½ garlic clove minced
  • 2 tablespoon vegetable oil
  • ¾ teaspoon salt
For the spinach topping
  • 1 large bunch fresh spinach
  • ½ white onion chopped
  • 2 tablespoon vegetable oil
  • ½ teaspoon salt
  • 3 tablespoon fresh coriander cilantro, chopped
  • 1 teaspoon chipotle flakes optional
To serve
  • 1 avocado sliced
  • 6 radishes thinly sliced
  • ½ cup crumbled cotija cheese or feta
  • Spicy salsa

Method
 

Make the masa
  1. Mix masa harina and salt in a bowl. Gradually add lukewarm water (1 ½ cups to start), mixing until a soft, smooth dough forms. Add a little more water if needed (up to 1 ¾ cups total). The dough should be soft, pliable, and not sticky. Cover and rest for 10 minutes.
Make the refried beans
  1. Heat 2 tablespoon oil in a pan over medium heat. Add onion and cook for 2–3 minutes until soft. Add garlic and cook for 30 seconds.
  2. Add black beans and salt. Mash until smooth and creamy. Cook for another 2–3 minutes, stirring until thickened. Set aside.
Cook the spinach topping
  1. Heat 2 tablespoon oil in a pan. Add onion and cook for 3 minutes. Add spinach and cook until wilted. Season with salt, then add coriander and chipotle flakes. Cook for 2–3 minutes and set aside.
Shape the huaraches
  1. Divide dough into 8 equal portions. Shape each into an oval and flatten to about 3 mm thick using a tortilla press or rolling pin.
  2. Place 1 tablespoon of refried beans in the centre, fold dough over, seal, and reshape into an oval.
Cook the huaraches
  1. Cook on a hot comal or pan over medium heat for about 5 minutes total, flipping every 30–40 seconds. Adjust heat as needed to avoid burning.
  2. They should be lightly golden, cooked through, and still soft.
Assemble
  1. Top with spinach mixture, avocado, radishes, cheese, and salsa. Serve immediately.

Notes

Pro Tip:
For extra flavour, brush the huaraches lightly with oil while cooking — this gives them a beautiful golden colour and enhances the traditional street food taste.