Huaraches with refried beans and peppers

Huaraches with refried beans and peppers

Total Time
1 hr 30 min
30 min
40 min


Poblano chile pepper

1 large

Bell pepper

1 item(s), medium, red or yellow

Table salt


Masa harina

1 cup(s), plus additional, if needed

Table salt

½ tsp

Baking powder

½ tsp

Chicken broth

¾ cup(s)

Chicken broth

2 Tbsp

Olive oil

1 Tbsp

Fat free refried beans

1 cup(s)

Cooking spray

3 spray(s)

Crumbled queso fresco cheese



cup(s), chopped


cup(s), sliced, thinly sliced


2 item(s), cut into wedges


  1. 1 Preheat broiler. Line bottom of broiler pan with foil. Place poblano and bell pepper in prepared pan. Broil 5 inches from heat, turning occasionally, until skin blisters, about 15 minutes. Wrap peppers in foil and let steam about 15 minutes. When cool enough to handle, peel poblano and bell pepper, remove seeds and stems, and slice. Toss with 1/8 teaspoon salt.
  2. 2 Meanwhile, whisk together masa harina, baking powder, and remaining 1/2 teaspoon salt in medium bowl. Stir in broth and oil until dough is smooth. (Stir in an additional tablespoon or 2 of masa harina if needed to form a stiff dough.) Let stand 5 minutes.
  3. 3 Divide dough into 8 equal portions. On sheet of wax paper, pat each piece into about a 4 x 5-inch oval, 1/8-inch thick. Top with another piece of wax paper.
  4. 4 Place beans in small microwavable bowl. Cover and microwave on High until hot, about 2 minutes. Set aside.
  5. 5 Spray large griddle with nonstick spray and set over medium- high heat until very hot. Working in batches, remove top sheet of wax paper from huaraches and flip onto hot griddle; remove remaining wax paper. Cook until bottoms are light brown, about 3 minutes. Turn huaraches over; top each with 2 tablespoons beans and one-eighth of peppers; cook until bottoms are light brown, about 3 minutes longer. Repeat with remaining huaraches, beans, and peppers.
  6. 6 Top huaraches evenly with queso fresco, cilantro, and radishes. Serve with lime wedges
  7. Serving size: (1 huarache)