Optional: As the dish near completion, stir in a scoop of frijoles. If you want a richer, thicker dish use refritos. If using de la olla, drain them first.

Serve on plates or bowls. Heat tortillas de maíz for a gluten-free meal, or, using a separate burner/comal, proivde tortillas de harina for gluten eaters. Serve with a spoon.

Garnish with cilantro if you have it.