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Mexican Pinto Beans

Section: Satisfying Main Dishes for Every Occasion

These smoky Mexican pinto beans come together in just 15 minutes using simple pantry staples like tinned beans, chipotle paste, and tomato puree. The result is a creamy, bold dish with a hint of sweetness from brown sugar and deep spice from cumin and paprika. Ideal for quick lunches or dinners, this versatile dish pairs well with toppings like avocado, yogurt, or jalapeños, and works great in burritos or on its own. Even better, it’s easily customizable depending on what ingredients you have on hand.

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Published By Ioana
Updated on Sat, 14 Jun 2025 22:45:41 GMT
A bowl of Mexican pinto beans with a dollop of sour cream on top. Bookmark
A bowl of Mexican pinto beans with a dollop of sour cream on top. | ioanacooks.com

These Mexican pinto beans are spicy smoky and just a touch sweet making them a go to recipe when you need something fast comforting and packed with flavor. Using canned pinto beans this dish comes together in under 15 minutes with pantry staples perfect for quick lunches or dinners during the week

I started making these beans as a quick side for tacos but now I make them weekly to enjoy with rice on toast or even in wraps. They are incredibly adaptable and always hit the spot

  • Pinto beans: are soft creamy and hold up well to bold spices use canned for ease or cook dried ones in advance
  • Tomato puree: creates a rich base with a deep red color look for one with no added sugar
  • White onion: gives the beans a sweet and savory depth when sautéed
  • Garlic: builds that classic savory base and adds a rich aroma
  • Chipotle chilli paste: brings heat and smokiness or use sundried tomato paste for a milder version
  • Apple cider vinegar: adds tang to balance the spices and enrich the flavor
  • Oil: helps sauté the aromatics and brings everything together choose your favorite like olive or sunflower oil
  • Smoked paprika garlic powder cumin cayenne and oregano: add layers of bold Mexican inspired flavor
  • Brown sugar: adds a subtle sweetness and caramel BBQ depth that balances the heat
  • Vegetable stock: creates the saucy texture and carries the spices through every bite
A bowl of Mexican pinto beans with guacamole and sour cream on top. Bookmark
A bowl of Mexican pinto beans with guacamole and sour cream on top. | ioanacooks.com

Step-by-Step Instructions

Sauté the Base:
Heat oil in a saucepan and add finely minced garlic. Stir for one to two minutes until golden and fragrant but not burnt. This sets the stage for flavor
Build the Sauce:
Stir in tomato puree and chipotle paste. Cook over medium heat for two minutes until thick and deeper in color. This intensifies the smoky tomato notes
Add the Seasoning:
Sprinkle in smoked paprika cumin garlic powder oregano cayenne pepper brown sugar and apple cider vinegar. Mix well so everything becomes aromatic and blended
Simmer the Beans:
Add drained pinto beans to the pan along with the vegetable stock. Stir gently then let simmer for five to ten minutes on low until the sauce thickens slightly
Blend for Creaminess:
Use a hand blender to lightly blend about one quarter of the beans in the pan. This creates a thick rich texture that still keeps some beans whole for a hearty feel

Storage Tips

Let beans cool before storing. Place in an airtight container and refrigerate for up to three days. Reheat gently on the stove with a splash of water or stock. You can also freeze them for up to one month and defrost overnight in the fridge

Ingredient Substitutions

If chipotle paste is too spicy try sundried tomato paste instead. Swap white onion with shallots or red onion. Use maple syrup or white sugar if brown sugar is unavailable. Replace apple cider vinegar with white wine vinegar or even lime juice in a pinch

A bowl of Mexican pinto beans with white sauce and onions. Bookmark
A bowl of Mexican pinto beans with white sauce and onions. | ioanacooks.com

Serving Suggestions

Serve warm with a scoop of plain yogurt lime juice and avocado slices. Pile onto toast for a savory breakfast or wrap into burritos with rice and grilled veggies. Try spooning over nachos or using as a taco filling

Cultural Context

While not a traditional Mexican method these beans take inspiration from classic flavors like smoky chili tangy vinegar and earthy cumin. It is my take on everyday Mexican inspired cooking that is easy for home kitchens and delivers satisfying flavor without long cooking times

Frequently Asked Questions About Recipes

→ Can I use dried pinto beans instead of canned?

Yes, just make sure to soak and cook the dried beans beforehand until tender. They work great as a substitute.

→ What can I use instead of chipotle chilli paste?

Sundried tomato paste is a great mild alternative with rich flavor but less heat.

→ How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

→ Can I blend the beans for a smoother texture?

Yes, blending a portion of the beans creates a thicker, creamy sauce that coats everything nicely.

→ Are these beans freezer friendly?

Absolutely. Freeze in portions for up to 2 months. Thaw overnight and reheat with a splash of stock or water.

→ What toppings go well with these beans?

Try avocado slices, pickled onions, plain yogurt, lime juice, or jalapeños for added flavor and freshness.

Mexican Pinto Beans

Bold and smoky pinto beans ready in 15 minutes using pantry staples for easy, flavorful meals.

Time Needed to Prep
5 minutes
Cooking Duration
10 minutes
Overall Time
15 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Mexican

Number of Portions: 4 How Many It Serves (4 servings)

Dietary Preferences: Vegan Safe, Made for Vegetarians, No Gluten

Ingredients You'll Need

→ Main Ingredients

Ingredient 01 2 cups canned pinto beans, drained
Ingredient 02 2 tablespoons tomato puree
Ingredient 03 1 small white onion, finely chopped
Ingredient 04 2 cloves garlic, minced
Ingredient 05 1 tablespoon chipotle chili paste or sundried tomato paste
Ingredient 06 1 tablespoon apple cider vinegar or white wine vinegar
Ingredient 07 1 tablespoon olive oil or preferred cooking oil
Ingredient 08 1 teaspoon smoked paprika
Ingredient 09 1 teaspoon garlic powder
Ingredient 10 1 teaspoon cumin powder
Ingredient 11 1/4 teaspoon cayenne pepper
Ingredient 12 1/2 teaspoon dried oregano
Ingredient 13 1 teaspoon brown sugar
Ingredient 14 Salt and black pepper to taste
Ingredient 15 1 cup vegetable stock (250 ml)

→ Optional Toppings

Ingredient 16 Sliced avocado
Ingredient 17 Fresh lime juice
Ingredient 18 Pickled red onions
Ingredient 19 Plain yogurt
Ingredient 20 Sliced jalapeños

Steps to Follow

Step 01

Heat oil in a saucepan over medium heat. Add garlic and sauté until golden and fragrant, about 1–2 minutes.

Step 02

Stir in tomato puree and chipotle chili paste. Cook for 2 minutes until the mixture darkens and becomes aromatic.

Step 03

Add paprika, garlic powder, cumin, cayenne, oregano, brown sugar, vinegar, salt, and pepper. Stir to combine.

Step 04

Add pinto beans and vegetable stock. Reduce heat and simmer for 5–10 minutes until the sauce thickens.

Step 05

Use a hand blender to partially blend 1/4 to 1/3 of the mixture to achieve a thick and creamy consistency.

Step 06

Top with avocado, lime juice, pickled onions, yogurt, or jalapeños if desired. Serve warm.

Extra Tips

  1. Blending part of the beans adds a creamy consistency and helps the sauce cling to each bite.
  2. Chipotle paste adds heat and smoke, while sundried tomato paste offers a milder alternative.

Tools You'll Need

  • Saucepan
  • Wooden spoon or spatula
  • Hand blender
  • Measuring spoons
  • Cutting board and knife

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 280
  • Total Fat: 8 grams
  • Carbohydrate Amount: 38 grams
  • Protein Amount: 11 grams