This Morisqueta recipe is a delicious Mexican dish consisting of white rice, topped with beans and a savory tomato sauce made with onions, garlic and serrano peppers which is then finished with crumbled queso fresco, Mexican crema and chopped cilantro.  Excellent side for any meal or served by itself for a scrumptious Vegetarian dish. You will love this dish!


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15 Min
10 Min
Stove Top


  • 1-2 c
    cooked white rice
  • 1 can(s)
    black beans (15 oz) or pinto beans (drained)

  • 4
    roma tomatoes (rinsed and quartered)
  • 1
    small onion (quartered)
  • 2
    garlic cloves
  • 1-2
    serrano peppers (rinsed and stem removed, use one pepper or 2 if you like extra spicy)
  • 1/2 c
  • 1/2 tsp
  • ·
    salt to taste

  • ·
    red cabbage (shredded)
  • ·
    queso fresco (crumble with fingers and add to your liking)
  • ·
    mexican crema or sour cream (sprinkled on top)
  • 4 Tbsp
    fresh cilantro (chopped, add more to your liking)
  • 1
    lime (quartered)

How to Make Morisqueta


  1. For Tomato Sauce:

    Add all ingredients to a blender or chopper and blend until smooth, about 30 seconds.
  2. Add half the sauce to a saucepan or skillet and cook sauce over medium heat for 10 minutes. Lower heat if sauce reduces to quickly.
  3. Add beans to sauce and stir. Cook for another 5 minutes.
  4. Prepare Morisqueta for Serving:

    Prepare individual rice plates and top with beans, a few tablespoons of reserved tomato sauce, then shredded cabbage, crumbled queso fresco, Mexican crema, chopped cilantro and a lime wedge.

    Sprinkle lime juice over rice.

    Or serve rice buffet style on a large platter or plate with all the toppings and have everyone take their own portion of rice. Serve lime wedges on the side in a separate bowl so each person can take a sliver and sprinkle over rice.

Printable Recipe Card

About Morisqueta

Course/Dish: Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: Mexican
Dietary Needs: Vegetarian Low Fat

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