Type what you have

Ingredients

• ✓ pinto bean
• cilantro
• sour cream
• jalapeno pepper
• onion
• avocado
• tomato
• monterey jack cheese
• cheddar cheese
• corn tortilla chip
• chicken broth
• water
• oregano
• salt
• onion
• bacon fat
• vegetable oil
• chipotle pepper
• black pepper
• salt
• flap steak
• skirt steak

Instructions

1. 1 To cook the steak: Season both sides of steak with salt and peppers. Heat oil in a skillet over medium-high heat. Cook steak, turning occasionally, to medium doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read 135 to 140 degrees F (60 degrees C). Transfer steak to a bowl and let it rest.
2. 2 Pour a splash of water into the skillet; stir to scrape up browned bits and deglaze the pan. Pour this liquid over meat. Allow meat to cool completely.
3. 3 When meat is completely cool, slice thickly (about 1/2 inch) with the grain, then cut into thinner strips. Dice by cutting into pieces against the grain. Transfer chopped steak back to the bowl; toss with the pan drippings.
4. 4 To make the beans: Melt bacon fat over medium heat in a pot. Add onion and a pinch of salt; cook and stir until softened, 5 to 6 minutes. Stir in oregano. Add pinto beans and water. Bring back to a simmer and cook until onions are soft, about 5 more minutes. Reduce heat to low.
5. 5 Mash beans with a potato masher to your desired consistency. Add additional liquid if necessary to achieve your preferred texture. Add the remaining salt to taste. Remove from heat.
6. 6 Preheat the oven to 450 degrees F (230 degrees C).
7. 7 To assemble the nachos: Place tortilla chips about 2 or 3 deep in a heat-proof pan. (You may need more than one pan.) Top chips with spoonfuls of beans and a generous handful of steak pieces. Sprinkle with grated cheese.
8. 8 Bake in the preheated oven until cheese is melted and edges start to brown, about 10 minutes.
9. 9 Scatter tomato, avocado, onion, and jalapeño over the top. Drizzle nachos with sour cream and garnish with chopped cilantro.

By John Mitzewich

Ingredients

• ✓ pinto bean
• cocoa powder
• cashew
• honey
• brown sugar
• almond milk
• chocolate chip

Instructions

1. 1 Combine pinto beans, cocoa powder, cashews, honey, and brown sugar in a high-powered blender; pulse until crumbly. Add almond milk and blend until dip is smooth. Transfer dip to a bowl and sprinkle with chocolate chips.

By u2scottswife

Ingredients

• ✓ pinto bean
• white vinegar
• jalapeno pepper
• salt
• white sugar
• paprika
• onion powder
• garlic powder
• cayenne pepper

Instructions

1. 1 Place pinto beans, vinegar, jalapeno pepper, salt, sugar, paprika, onion powder, garlic powder, and cayenne pepper in a food processor; blend until smooth.

By PRESIDENTJIM

Ingredients

• ✓ pinto bean
• refried bean
• tomato
• green chile
• salt
• cheddar cheese

Instructions

1. 1 Combine refried beans, pinto beans, diced tomatoes and green chiles, and salt in a microwave-safe bowl. Microwave on high for 4 1/2 to 5 minutes.
2. 2 Remove from the microwave and stir until pinto beans are slightly mashed. Sprinkle Cheddar cheese on top and serve immediately.

By Ericuh

Ingredients

• ✓ pinto bean
• sunflower seed
• chive
• lemon juice
• salt
• cayenne pepper
• water

Instructions

1. 1 Blend pinto beans, sunflower seeds, chives, lemon juice, pink salt, and cayenne pepper together in a blender until smooth; add water as needed for creamier consistency.

By Jessica Laratonda

Ingredients

• ✓ pinto bean
• avocado oil cooking spray
• bacon
• onion
• green chile
• garlic
• chicken broth
• chili powder
• cream cheese
• salt
• black pepper
• cheddar cheese
• pepper jack cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 8x8-inch baking dish.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble once cooled.
3. 3 Saute onion in the same skillet until translucent, 4 to 5 minutes. Add green chiles and garlic and cook for 2 more minutes. Add pinto beans; bring to a boil. Stir in chicken broth and chili powder. Reduce heat to low and mash beans. Let simmer until slightly thickened, 5 to 6 minutes. Add cream cheese and stir until melted. Simmer until slightly thickened, 5 to 6 minutes. Add bacon and stir until well combined. Season with salt and pepper.
4. 4 Layer 1/2 of the bean mixture, 1/2 cup pepper Jack, and 1/2 cup Cheddar cheese into the prepared baking dish. Repeat layers.
5. 5 Bake, covered, in the preheated oven for 15 minutes. Uncover and continue baking until cheese is melted or lightly browned, 5 to 7 minutes more.
6. 6 Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
7. 7 Cut each tortilla into fourths. Spray both sides of each tortilla with avocado oil. Place in air fryer basket in a single layer. Air fry for 4 to 6 minutes. Flip and continue cooking until crisp, 2 to 3 minutes more. Check your basket constantly because they can burn quickly. Sprinkle with salt and serve with hot dip.

By Yoly

Ingredients

• ✓ pinto bean
• vegetable oil
• onion
• green bell pepper
• egg
• garlic
• taco seasoning mix
• baking powder
• peanut oil
• cumin
• salt
• cayenne pepper
• hot sauce
• bread crumb

Instructions

1. 1 Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Place onion, green bell pepper, egg, garlic, taco seasoning, baking powder, peanut oil, cumin, salt, and cayenne pepper in a food processor. Puree until smooth.
3. 3 Pour pinto beans into mixture and pulse until pinto beans are chopped and integrated, but not smooth.
4. 4 Transfer bean mixture to a large bowl; stir hot sauce into mixture.
5. 5 Stir enough bread crumbs into mixture to form a dough that holds together, but isn't sticky.
6. 6 Form dough into quarter-sized balls.
7. 7 Deep-fry in hot oil until falafel are deep brown, about 3 to 5 minutes.

By jonvance

Ingredients

• ✓ pinto bean
• potato nugget
• salt
• pulled pork
• barbecue sauce
• sour cream
• paprika
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• black pepper
• red bell pepper
• green onion
• thyme

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
3. 3 Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
4. 4 Whisk sour cream and smoked paprika together in a small bowl.
5. 5 Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
6. 6 Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

By SpoonForkBacon

Ingredients

• ✓ pinto bean
• lard
• salt
• water

Instructions

1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Ingredients

• ✓ pinto bean
• olive oil
• salt
• white whole wheat bread
• queso blanco
• chile-garlic sauce

Instructions

1. 1 Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
2. 2 Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
3. 3 Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
5. 5 Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
6. 6 Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

By Marie Angel Cat

Ingredients

• ✓ pinto bean
• tomato sauce
• taco seasoning mix
• flour tortilla
• lettuce
• colby jack cheese

Instructions

1. 1 Blend pinto beans, tomato sauce, and taco seasoning in a food processor until a paste forms.
2. 2 Cook and stir pinto bean mixture in a skillet over medium heat until warmed, about 5 minutes.
3. 3 Place tortillas on a plate and heat in microwave on high until warm, about 30 seconds. Spread warm pinto bean mixture, shredded lettuce, and Colby Jack cheese onto each warm tortilla. Roll the tortilla around the filling to form a burrito.

By Megan

Ingredients

• ✓ pinto bean
• bacon grease
• onion
• garlic
• cumin

Instructions

1. 1 Heat bacon grease in a skillet over medium heat. Cook and stir onion and garlic in hot bacon grease until onion is softened, 5 to 7 minutes.
2. 2 Mash pinto beans and cumin into onion mixture using a potato masher until desired consistency is reached. Cook and stir bean mixture until heated through, 3 to 5 minutes.

By Moorheadmomma

Ingredients

• ✓ pinto bean
• onion
• garlic
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
2. 2 Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.

By Riley

Ingredients

• ✓ pinto bean
• white sugar
• garlic
• onion
• bacon
• water
• salt

Instructions

1. 1 Place the beans, sugar, garlic, onion, and bacon into a slow cooker. Pour in the water, cover, and cook on High for 6 hours. Drain off 2/3 of the liquid, and discard bacon. Use a potato masher to mash beans to a chunky consistency. Season with salt to taste, and serve hot.

By BRANDI T

Ingredients

• ✓ pinto bean
• cream cheese
• salsa
• chicken breast
• flour tortilla
• colby jack cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine cream cheese and salsa in a small saucepan over medium heat; cook and stir until well blended. Stir in chicken and pinto beans.
3. 3 Fill tortillas with chicken mixture, roll up and place into the prepared baking dish. Sprinkle shredded cheese on top. Cover pan with aluminum foil.
4. 4 Bake in the preheated oven for until heated through, about 30 minutes.
5. 5 Enjoy!

By IANKRIS

Ingredients

• ✓ pinto bean
• garlic
• tomato
• cumin
• chili powder
• olive oil
• salt

Instructions

1. 1 Place beans in a large saucepan and cover with water by 1 inch. Place over high heat and bring to a boil. When beans come to a boil, drain and return them to the same pot.
2. 2 Cover beans with water by 2 inches; stir in 1 tablespoon garlic, tomato, cumin, and chili powder. Bring to a boil over high heat, then reduce heat to low, and simmer until beans are very soft, about 3 hours and 45 minutes, adding water as needed.
3. 3 Once beans have cooked, mash them with remaining garlic, oil, and salt; add water as needed to achieve desired consistency. Place over low heat for 30 minutes, stirring occasionally.

By what's for dinner

Ingredients

• ✓ pinto bean
• black bean
• tomato
• cheddar cheese
• monterey cheese
• romaine lettuce
• catalina salad dressing
• corn chip

Instructions

1. 1 In a large bowl, combine pinto beans, black beans, tomatoes, cheese blend, and lettuce. Add 3/4 of the dressing and mix well. Add corn chips before serving.

By Terra May

Ingredients

• ✓ pinto bean
• water
• bacon
• onion
• tomato
• jalapeno pepper
• cilantro

Instructions

1. 1 Combine water and beans in a large pot; bring to a boil. Reduce heat; simmer for 3 hours, adding more water if necessary while beans cook.
2. 2 Cook bacon in a large skillet over medium heat until beginning to brown. Stir in onion; continue cooking until onion is tender. Stir in tomato and jalapeño; cook for 2 to 3 minutes. Off heat, stir in cilantro.
3. 3 Stir bacon-onion mixture into beans; continue cooking until beans are soft, about 1 hour.

By sheilamichael

Ingredients

• ✓ pinto bean
• vegetable oil
• ground beef
• fajita seasoning
• salsa
• brown rice
• mexican cheese blend

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef in hot oil until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir in fajita seasoning until ground beef is evenly coated.
2. 2 Add pinto beans, salsa, and brown rice to ground beef mixture; mix until well combined. Top with Mexican cheese blend.

By earlzey

Ingredients

• ✓ pinto bean
• garlic
• epazote
• water
• lard
• onion
• kosher salt
• serrano chili pepper
• chipotle pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ pinto bean
• canola oil
• garlic
• cumin
• chili powder
• salt
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Heat canola oil in a heavy skillet over medium heat.
3. 3 Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork.
4. 4 Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally.
5. 5 Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.
6. 6 Enjoy!

By MarasFlourpower

Ingredients

• ✓ pinto bean
• onion
• cilantro
• jalapeno pepper
• garlic
• lard
• water
• salt

Instructions

1. 1 Place beans into a large pot with onion, cilantro, jalapeño pepper, garlic, and lard; add enough water to cover by 4 to 5 inches. Bring to a boil, then reduce the heat, and cook for 2 to 3 hours. Depending on the beans, it may take up to 5 hours. Add more water if necessary.
2. 2 When beans are soft, season to taste with salt.

By Amy Sterling Casil

Ingredients

• ✓ pinto bean
• onion
• jalapeno pepper
• garlic
• salt
• black pepper
• cumin
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
3. 3 Cook on High until beans are very tender, about 8 hours; add more water as needed.
4. 4 Strain beans and reserve cooking liquid.
5. 5 Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
6. 6 Enjoy!

By CHEFCLAUDE

Ingredients

• ✓ pinto bean
• vegetable oil
• onion
• garlic
• oregano
• water
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.
3. 3 Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.

By Tim Unger

Ingredients

• ✓ pinto bean
• olive oil
• cremini mushroom
• red bell pepper
• taco seasoning mix
• green onion
• water
• whole wheat tortilla

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add mushrooms and red bell peppers; saute until mushrooms are soft and meaty, about 20 minutes. Add pinto beans, taco seasoning mix, green onions, and water. Stir well; continue to cook until all liquid is evaporated, about 5 minutes more.
2. 2 Divide mushroom filling evenly between tortillas. Add your favorite taco toppings.

By CRAZY4SUSHI

Ingredients

• ✓ pinto bean
• pork sausage
• ground beef
• onion
• green bell pepper
• tomato
• green chile
• ketchup
• chili powder

Instructions

1. 1 Pick over and rinse the dried beans, and place them in a large saucepan of water with a lid. Bring to a boil over high heat, cover, turn off the heat, and let the beans sit for 1 hour. Drain and rinse the beans in a colander, return to the saucepan, cover with water, and simmer for 2 hours, until the beans are tender.
2. 2 Meanwhile, place the sausage, beef, onion, and green pepper in a skillet over medium heat, and cook and stir for about 10 minutes, until the3 sausage and beef are evenly brown.
3. 3 Stir the meat mixture into the beans, and mix in the tomatoes with chiles, ketchup, and chili powder. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes to thicken.

By Renee

Ingredients

• ✓ pinto bean
• garlic
• salt
• bacon
• onion
• tomato
• jalapeno pepper
• beer
• cilantro

Instructions

1. 1 Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
2. 2 Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
3. 3 Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.

By KIM93306

Ingredients

• ✓ pinto bean
• flour tortilla
• chicken breast
• rice
• pico de gallo
• mexican blend cheese
• avocado
• jalapeno pepper
• avocado ranch dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
3. 3 Prepare chicken strips according to package directions.
4. 4 Prepare rice according to package directions.
5. 5 Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

By Uncle Ben's

Ingredients

• ✓ pinto bean
• brown rice
• water
• black bean
• corn
• tomato
• green chile
• flour tortilla
• pepperjack cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Combine rice and water in a saucepan and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from the heat and let and cool.
3. 3 Meanwhile, rinse black beans and pinto beans in a colander or strainer. Transfer beans to a large bowl. Mix in corn and diced tomatoes with green chiles, then mix in cooled rice and pepper Jack cheese.
4. 4 Divide mixture evenly among tortillas and roll up.
5. 5 Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
6. 6 Enjoy.

By Melissa Pietrosanti

Ingredients

• ✓ pinto bean
• salsa
• garlic
• cilantro
• black bean
• tomato
• flour tortilla
• cheddar cheese
• salsa
• sour cream

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
3. 3 In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
4. 4 Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
5. 5 Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

By Karen C. Greenlee