The three main staples of Mexican cooking are corn, chilies, and beans, ingredients native to and plentiful in the country. Beans are an especially beloved ingredient in modern Mexican homes, and it is not unusual for families to prepare a big batch of frijoles de la olla at the beginning of the week to last them several days.

Frijoles de la olla simply translates to "pot of beans," and consists of dried pinto or black beans cooked with water and flavorings such as onion, garlic, and herbs. These beans can be eaten as a side dish at all meals, but take two to four hours to prep, so families prepare a large batch and store the leftovers in the fridge for convenience.

A bowl of beans also makes a satisfying meal all by itself, but frijoles de la olla are even more versatile when used as a base for other main meals. Take tostadas, for instance, which are fried tortillas topped with pinto beans, cheese, tomatoes, and avocados, or enfrijoladas, enchiladas that replace the traditional red sauce with pureed beans.