Frijol Colado Yucateco (Strained Black Bean Purée with Totopos)
Silky, smoky smooth black bean purée from the Yucatan, fried until thick and scooped up with crisp tortilla wedges.
Made with Tostadas and totopos (tortilla chips) and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £1.18 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Let your ready made frijoles negros (see the base recipe) cool for 5 minutes, then blend with the water until very smooth. Never fill the blender more than half and hold the lid down with a cloth.
- 2
Push the purée through a medium sieve with the back of a spoon into a bowl. Discard the skins left behind. This is what makes it colado, strained.
- 3
Heat the oil in a wide frying pan. Fry the onion and garlic for 5 minutes until soft and golden.
5 min - 4
Pour in the purée and cook over a medium heat for 12 to 15 minutes, stirring often, until it thickens to a soft mash that pulls away from the pan.
14 min - 5
Season with lime juice and salt if needed.
- 6
Spoon into a shallow dish, scatter with radish and coriander and serve warm with your ready made tostadas (see the base recipe), broken into wedges for dipping.
Tips
- Sieving is slow but gives the glossy, skin free texture. Use a spoon, not a spatula that clogs the mesh.
- Stir often towards the end because the thick purée spits and catches.
- Thin with a splash of water if it sets too stiff.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 4 days. Freeze for up to 3 months. Reheat until steaming hot all the way through, loosening with water.
Questions
What does colado mean?
Colado means strained. The beans are blended and pushed through a sieve to remove skins for a smooth purée.
Can I skip the sieving?
Yes, though the texture will be less smooth. Blend for longer and accept a slightly rustic result.
How is it different from refried beans?
Refried beans are mashed and chunky. Frijol colado is blended, strained and fried to a silky paste, typical of Yucatecan cooking.
More made with tostadas and totopos (tortilla chips)
Tostadas de Camarón con Salsa Roja (Prawn Tostadas)
GFDFEFCeviche de Jaiba (Crab Ceviche)
GFDFEFTostadas de Carnitas (Crisp Pork Tostadas with Pickled Onions)
DFEFNFTostadas de Atún con Crema de Jalapeño (Seared Tuna Tostadas)
GFEFNFSee every dish made with tostadas and totopos (tortilla chips)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.