Type what you have

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
• 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
• 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
• 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

Ingredients

• ✓ pinto bean
• ground beef
• onion
• bell pepper
• cumin
• chili powder
• beef flavor rice side
• cheddar cheese
• sour cream

Instructions

1. 1 Heat a non-stick skillet over medium-high heat. Cook and stir ground beef, onion and bell pepper until beef is browned and onion is translucent, about 5 minutes. Stir in cumin and chili powder. Remove mixture from pan with a slotted spoon and set aside.
2. 2 In same skillet, prepare Knorr® Rice SidesTM- Beef flavor according to package directions.
3. 3 Stir pinto beans and seasoned beef mixture into the rice; continue cooking until thoroughly heated, about 2 minutes. Reduce heat to low.
4. 4 Top with Cheddar cheese and continue cooking until cheese melts. Serve with sour cream and any additional favorite toppings.

By Tammy Lynn

Ingredients

• ✓ pinto bean
• water
• whole peeled tomato
• red onion
• jalapeno pepper
• chili powder
• cumin
• garlic powder
• cilantro
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large pot and pour in enough water to cover by 2 inches. Add tomatoes with juice, onion, jalapeno pepper, chili powder, cumin, and garlic powder; bring to a boil. Reduce heat to low and simmer for 3 hours.
2. 2 Stir in cilantro, salt, and pepper. Continue to simmer until beans are soft, about 1 more hour. Taste the liquid and add more of any of the spices you feel will make it taste better.

By Justin Fassio

Ingredients

• ✓ pinto bean
• water
• tomato
• green chile pepper
• bacon
• onion
• chili powder
• cumin
• garlic powder
• cilantro
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight.
3. 3 Drain beans, return to pot, and pour in fresh water to cover.
4. 4 Add tomatoes, bacon, onion, chili powder, cumin, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours.
5. 5 Check the beans occasionally and add more water if needed.
6. 6 Stir cilantro and salt into beans simmer until beans are soft, about 1 more hour.
7. 7 Serve and enjoy!

By Lyndsay

Ingredients

• ✓ pinto bean
• vegetable oil
• onion
• ground beef
• black bean
• mexican cheese blend
• tomato
• green chile pepper
• corn bread mix
• milk
• egg

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat oil in a cast-iron skillet over medium-high heat; saute onion until lightly browned, 5 to 10 minutes. Add ground beef; cook and stir until beef is browned and crumbly, 5 to 10 minutes. Mix pinto beans and black beans into beef mixture.
3. 3 Sprinkle Mexican cheese blend over beef-bean mixture; stir. Mix diced tomatoes with green chile peppers into beef-bean mixture.
4. 4 Mix corn bread mix, milk, and eggs together in a bowl until batter is smooth. Spread batter over top of beef-bean mixture.
5. 5 Bake in the preheated oven until a toothpick inserted in the center of the cornbread comes out clean, 15 to 20 minutes.

By KARENINCOLORADO

Ingredients

• ✓ pinto bean
• onion
• garlic
• chili powder
• cumin
• celery seed
• salt
• black pepper
• tomato
• hot pepper sauce
• oregano
• cayenne pepper

Instructions

1. 1 Put pinto beans into a bowl and cover with 2 inches of water. Soak for 8 hours to overnight.
2. 2 Drain beans. Transfer to a medium saucepan and cover with water by about 1 inch. Add onion, garlic, chili powder, cumin, celery seed, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and cook for 1 1/2 hours.
3. 3 Use a colander to separate the liquid from the solids. Transfer the solids to a food processor. Add diced tomatoes, hot sauce, oregano, and cayenne; blend to desired consistency.

By anewshootingstar

Ingredients

• ✓ pinto bean
• bacon
• chicken broth
• water
• onion
• green chile pepper
• garlic powder
• salt
• chili powder
• cumin
• paprika

Instructions

1. 1 Gather the ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add bacon and cook, turning once, 4 to 6 minutes.
3. 3 Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.
4. 4 Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
6. 6 Remove bacon and chile peppers; chop to desired consistency and return to the pot. Mash beans with a potato masher until they reach desired consistency.

By Jim

Ingredients

• ✓ pinto bean
• vegetable oil
• pumpkin seed
• tomatillo
• arugula
• serrano pepper
• spinach
• boston lettuce
• parsley
• cilantro
• vegetable stock
• white hominy
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Ingredients

• ✓ pinto bean
• baking potato
• olive oil
• milk
• onion
• taco seasoning mix
• corn tortilla
• monterey jack cheese
• enchilada sauce
• salsa
• cheddar cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish with vegetable oil spray.
2. 2 Place potato cubes into a saucepan of lightly salted water. Bring to a boil, then cook for 15 minutes, or until tender. Drain potatoes, and return them to the pan. Pour in olive oil and milk; whip potatoes until smooth using a hand mixer. Once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
3. 3 Place a small skillet over medium heat, and coat with oil or cooking spray. One at a time, heat tortillas until pliable. Place a heaping spoonful of the potato and bean mixture onto each tortilla, then place a slice of Monterey Jack cheese over the bean mixture. Roll up tortillas and place them seam side down in the prepared baking dish. Spoon enchilada sauce and salsa over the rolled tortillas.
4. 4 Bake for 20 minutes, uncovered, in the preheated oven. Remove from the oven, and sprinkle Cheddar cheese over the top. Return to the oven for 10 minutes, or until cheese is melted and bubbly.

By LauraKKH

Ingredients

• ✓ pinto bean
• cooking spray
• pork shoulder
• green chile pepper
• chili powder
• cumin
• salt
• oregano
• garlic powder
• water
• flour tortilla

Instructions

1. 1 Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
2. 2 Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.
3. 3 Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
5. 5 Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
6. 6 Serve with tortillas.

By Stefani Ferguson

Ingredients

• ✓ pinto bean
• chicken breast
• tomato
• green salsa
• black bean
• corn
• taco seasoning
• cilantro
• red chile pepper
• cumin
• cream cheese

Instructions

1. 1 Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
2. 2 For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

By MSHELLZ2U

Ingredients

• ✓ pinto bean
• bacon grease
• chorizo
• onion
• bell pepper
• garlic
• tomatillo salsa verde
• hatch chile salsa verde
• salt
• green chile pepper
• jack cheese
• jalapeno

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Melt bacon grease in a large skillet over medium heat. Add chorizo, onion, and bell pepper; cook and stir until browned and crumbly, 7 to 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add pinto beans and salsa verde; mash most of the beans. Season with salt.
3. 3 Spread 1/2 of the bean mixture in the bottom of the prepared casserole. Layer with 1/2 of the chile peppers and 1/2 of the cheese. Repeat layers once. Cover with foil.
4. 4 Bake in the preheated oven until thoroughly heated, about 30 minutes. Remove foil and turn on the broiler. Broil until cheese starts to turn golden brown, 2 to 3 minutes.

By Yoly

Ingredients

• ✓ pinto bean
• rotisserie chicken
• red bean
• pepper jack cheese
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro
• red pepper sauce

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ pinto bean
• black bean
• chickpea
• olive oil
• onion
• garlic
• cumin
• tomato
• corn kernel
• cinnamon
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
2. 2 Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
3. 3 Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

By Donalyn