Mexican Pinto Beans

These Mexican Pinto Beans are tender, creamy, and filling. They're made with sweet tomatoes, spicy jalapenos, and delicious beans for a truly tasty dish.

You are going to love these simple and easy Mexican Pinto Beans. Not only are they quick to make, but they make a versatile side dish that works well with so many others, and they taste delicious. The contrast of the sweet tomatoes with the pungent onion and garlic, with just enough spice from the jalapenos, makes this recipe so flavorful.

This is a healthy side to consider for dinner or a quick lunch. You can serve it with vegetables, 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 tons of variations to try. But first, let's take a look at the basic ingredients of these scrumptious Mexican Pinto Beans.

Video Tutorial

Main Ingredients

• Olive Oil. Or any other kind that you prefer.
• Onion. Yellow or white will work.
• Tomato. You can leave the skin on or peel it.
• Jalapeno. Remove the seeds.
• Garlic. Or you can use garlic powder.
• Oregano. Dried mint is another option.
• Cumin Powder. For the warm, hearty flavor in this dish.
• Paprika. For a smoky flavor.
• Pinto Beans. Cook them yourself or use canned beans.
• Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
• Lime Juice. This adds great citrusy flavor.
• Salt. To taste.
• Cilantro. To garnish.

How to Make Mexican Pinto Beans

1. In a large skillet or a medium-sized pot, saute the onions and jalapeno peppers in olive oil over medium heat for about 5 minutes.

2. Now add the garlic, tomatoes, cumin, oregano, paprika, and salt. Cook everything for another 3-4 minutes.

3. Then, add the pinto beans and veggie broth. Cover the pot with a lid, bring it to a boil, reduce the heat to low, and simmer the beans for about 20 minutes.

4. Once the beans are done cooking, smash some of them down with a spoon. This will add a creamy consistency to the remaining veggie broth. (You might need to add some extra broth).

5. Finally, add the lime juice and stir well. Serve garnished with fresh cilantro.

Helpful Tips & Tricks

• Peel the tomato skins off. These skins contain flavonols, which are nutrients that have a bitter flavor. Removing them will make your beans taste better and also have a smoother consistency.
• Saute the onions and jalapenos longer. The longer you cook these two ingredients, the more flavors are released. This will add spice to the dish and make it taste even better.
• Remove the seeds from the jalapenos. The seeds are where most of the heat resides. If you get rid of the seeds, you'll still have some spiciness in your Mexican Pinto Beans, just not too much.
• Smash some of the pinto beans. You don't want to do this with all the beans, just some. It will create a smooth and creamy texture that's absolutely delicious mixed with some whole beans.

Variations to this Recipe

• Make this with other vegetables. You can make this recipe with other veggies, too. Try it with mushrooms, celery, carrots, bell pepper, or corn.
• Substitute other herbs and spices. Change up the flavors of these Mexican Pinto Beans with other seasonings, like mint, chives, onion powder, taco or fajita seasoning, or chili powder. A teaspoon of pureed Chipotle in Adobo Sauce makes a great addition!
• Adjust 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. Besides pinto beans, you can also use kidney beans, cannellini beans, or black beans.

How to Store and Reheat it

Store any leftovers of these Mexican Pinto Beans in an airtight container for up to 4 days in the refrigerator. You can also freeze them by placing them in a freezer ziplock bag and freezing them flat, so they can be stored upright to save room. Let them thaw overnight in the fridge, then reheat them in the microwave or on the stovetop.

What to Serve these Mexican Pinto Beans with

• Bread. Serve this dish with some toasted bread and butter or flatbread. Try this Potato Flatbread.
• Grains. Pair these Mexican Pinto Beans with some Zucchini Rice, Salsa Rice, or Chicken Rice Casserole.
• Vegetables. Enjoy these beans with some Easy Fajita Vegetables, Vegetable Fritters, Avocado Corn Salad, or Roasted Mini Peppers.
• Other Mexican dishes. Serve them alongside Mexican Zucchini Boats, Tex Mex Quinoa Salad, Baked Black Bean Taquitos, and Potato Tacos.

I hope you love these delicious and simple Mexican Pinto Beans. They make the perfect side dish on those busy weeknights. Enjoy!

More tasty bean recipes to try:

• Baked Black Bean Taquitos
• Rice and Beans
• Three Bean Salad
• Easy Puréed Bean Soup