This Mexican pinto beans are tender, creamy and filling. They’re prepared with sweet tomatoes, tangy jalapenos, and delicious beans for a truly delicious dish.
You’ll love these simple and easy Mexican Pinto Beans. Not only are they quick to make, but they’re also a versatile side dish that goes well with so many others and tastes delicious. The contrast of the sweet tomatoes with the spicy onion and garlic, with just enough spiciness from the jalapenos, is what makes this recipe so flavorful.
This is a healthy site to consider for dinner or a quick lunch. You can serve it with veggies, tacos, rice, quinoa, and more. It tastes great with all the dishes I’ve tried it with. You can also tweak the flavors to make it work for you. There are countless variations to try. But first, let’s take a look at the basic ingredients of these delicious Mexican pinto beans.
video guide
main ingredients
- Olive oil. Or any other style you prefer.
- Onion. Yellow or white will work.
- Tomato. You can leave the skin on or peel it off.
- jalapeno. Remove the seeds.
- Garlic. Or you can use garlic powder.
- Oregano. Dried mint is another option.
- cumin powder. For the warm, hearty taste in this dish.
- Paprika. For a smoky aroma.
- pinto beans. Cook them yourself or use canned beans.
- vegetable broth. I use Better than bouillon, not a chicken base to make my broth.
- lime juice. This adds a great citrus flavor.
- Salt. Taste.
- Coriander. For garnish.
How to Make Mexican Pinto Beans
1. In a large skillet or medium saucepan, sauté the onions and jalapeno peppers in olive oil over medium-high heat, about 5 minutes.
2. Now add garlic, tomatoes, cumin, oregano, paprika and salt. Cook everything for another 3-4 minutes.
3. Then add the pinto beans and vegetable stock. Cover the pot with a lid, bring to a boil, reduce the heat to low and let the beans simmer for about 20 minutes.
4. When the beans are done cooking, mash some of them with a spoon. This gives the remaining vegetable broth a creamy consistency. (You may need to add some extra broth).
5. Finally add the lime juice and stir well. Serve garnished with fresh coriander.
Helpful tips & tricks
- Peel off the tomato skins. These skins contain flavonols, nutrients with a bitter taste. Removing them will make your beans taste better and also have a smoother texture.
- Sauté the onions and jalapenos longer. The longer you cook these two ingredients, the more flavors will be released. This gives the dish flavor and tastes even better.
- Remove the seeds from the jalapenos. Most of the heat is in the seeds. If you remove the seeds, your Mexican pinto beans will still have some heat, just not too much.
- Mash some of the pinto beans. You don’t want to do this with all beans, just some. It creates a smooth and creamy texture that’s absolutely delicious mixed with some whole beans.
Variations on this recipe
- Do this with other vegetables. You can also make this recipe with other vegetables. Try it with mushrooms, celery, carrots, peppers or corn.
- Substitute other herbs and spices. Change up the flavor of these Mexican pinto beans with other spices like mint, chives, onion powder, taco or fajita seasoning, or chili powder. A teaspoon of puree Chipotle in Adobo sauce makes a great addition!
- Set the heat level. Make this dish even spicier by leaving the jalapeno seeds in or adding hot sauce, sriracha, or red pepper flakes.
- Substitute another type of bean. In addition to pinto beans, you can also use kidney beans, cannellini beans, or black beans.
How to store and reheat it
Store any leftover Mexican pinto beans in an airtight container up to 4 days in the refrigerator. You can also freeze them by placing them in a ziplock bag and freezing flat so they can be stored upright to save space. Let them thaw in the fridge overnight, then reheat in the microwave or on the stovetop.
What to serve those Mexican pinto beans with
I hope you love these delicious and easy Mexican Pinto Beans. They make the perfect side dish on those busy weekdays. Enjoy!
More delicious bean recipes to try:
Mexican pinto beans
This Mexican pinto beans are tender, creamy and filling. They’re prepared with sweet tomatoes, tangy jalapenos, and delicious beans for a truly delicious dish.
ingredients
- 1 Tablespoon. olive oil
- 1 small Onion, diced
- 1 big Jalapeno pepper, giblets removed and diced
- 1 big plum tomatoes, diced
- 2 Middle Garlic cloves, chopped
- ½ tsp. oregano
- ½ tsp. cumin
- ½ tsp. paprika
- ½ tsp. sea-salt or to taste
- 28 oz. (2 cans) pinto beans, canned or homemade and drained
- 1 Cup vegetable broth
- 1 Tablespoon. lime juice
- ⅛ Cup chopped coriander for garnish
instructions
-
In a large skillet or medium saucepan, sauté the onions and jalapeno peppers in olive oil over medium-high heat, about 5 minutes.
-
Now add garlic, tomatoes, cumin, oregano, paprika and salt. Cook everything for another 3-4 minutes.
-
Then add the pinto beans and vegetable stock. Cover the pot with a lid, bring to a boil, reduce the heat to low and let the beans simmer for about 20 minutes.
-
When the beans are done cooking, mash some of them with a spoon. This gives the remaining vegetable broth a creamy consistency. (You may need to add some extra broth).
-
Finally add the lime juice and stir well. Serve garnished with fresh coriander and some rice.
Remarks
Variations on this recipe
- Do this with other vegetables. You can also make this recipe with other vegetables. Try it with mushrooms, celery, carrots, peppers or corn.
- Substitute other herbs and spices. Change up the flavor of these Mexican pinto beans with other spices like mint, chives, onion powder, taco or fajita seasoning, or chili powder. A teaspoon of puree Chipotle in Adobo sauce makes a great addition!
- Set the heat level. Make this dish even spicier by leaving the jalapeno seeds in or adding hot sauce, sriracha, or red pepper flakes.
- Replace them with a different type of bean. In addition to pinto beans, you can also use kidney beans, cannellini beans, or black beans.
How to store and reheat it
Store any leftover Mexican pinto beans in an airtight container up to 4 days in the refrigerator. You can also freeze them by placing them in a ziplock bag and freezing flat so they can be stored upright to save space. Let them thaw in the fridge overnight, then reheat in the microwave or on the stovetop.
nutrition
Calories: 339kcalCarbohydrates: 57GProtein: 19GFat: 5GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 3GSodium: 479mgPotassium: 979mgFiber: 19GSugar: 3GVitamin A: 616ieVitamin C: 11mgCalcium: 118mgIron: 5mg