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Make-Ahead Lunch Wraps
Lunch Mexican

Make-Ahead Lunch Wraps

4.6

Prep
30 min
Cook
40 min
Total
70 min

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

Easy Tamale Casserole
Lunch Mexican

Easy Tamale Casserole

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Heat a cast iron skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Season beef with salt and black pepper.
  3. 3 Stir onion into ground beef; cook and stir over medium heat for 1 minute, then immediately remove the skillet from heat. Stir in pinto beans and crushed tomatoes.
  4. 4 Beat together cream-style corn, cornbread mix, and egg in a large bowl until smooth; spread over ground beef mixture in the skillet. Sprinkle with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is melted and cornbread is set in the middle, about 25 minutes.

By Gwendelyn Robinson Grizzle

Bean Salad
Lunch Mexican

Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Rinse canned beans in a colander under running water; drain.
  2. 2 Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.
  3. 3 Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.

By HEATHERANNE23

Tortas
Lunch Mexican

Tortas

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium heat. Pan-fry steaks to desired doneness, about 5 minutes on each side.
  2. 2 Slice rolls lengthwise. Spread about 1 tablespoon sour cream onto one side of each roll and top with about 1/3 cup mashed pinto beans per sandwich. Place 1 cooked round steak per sandwich on top of pinto beans.
  3. 3 Layer each sandwich with a portion of avocado slices, tomato slices, and sliced pickled jalapeños, about 1/2 cup shredded lettuce, 1/4 cup cilantro, and 1/4 cup crumbled queso fresco cheese.
  4. 4 Squeeze a lime wedge over each sandwich, close, and serve.

By Margo Hinkle

Vegetarian Tortilla Stew
Lunch Mexican

Vegetarian Tortilla Stew

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chile powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes, and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.

By Mindy

Amazing Mexican Quinoa Salad
Lunch Mexican

Amazing Mexican Quinoa Salad

4.6

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
  3. 3 Stir salad again before serving.

By Rita

Creamy Chicken Tortilla Soup with RO*TEL
Lunch Mexican

Creamy Chicken Tortilla Soup with RO*TEL

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine chicken, broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Cook until heated through and flavors meld, at least 20 minutes.
  2. 2 Ladle into bowls and top with crushed tortilla chips, cheese, and sour cream.

By CaliTexan

Chicken Tomatillo Soup
Lunch Mexican

Chicken Tomatillo Soup

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
  2. 2 Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
  3. 3 Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.

By Yoly

Spruced-Up Slow Cooker Minestrone Soup
Lunch

Spruced-Up Slow Cooker Minestrone Soup

5.0

Prep
5 min
Cook
250 min
Total
255 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
  3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Busy Day Slow Cooker Taco Soup
Lunch

Busy Day Slow Cooker Taco Soup

4.6

Prep
10 min
Cook
185 min
Total
195 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
  2. 2 Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
  3. 3 Cook on Low for at least 3 hours.

By Lucinda

Four Bean Salad
Lunch

Four Bean Salad

4.3

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
  2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
  3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White

Southwest Cheesy Chicken Enchilada Soup
Lunch

Southwest Cheesy Chicken Enchilada Soup

4.0

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 Combine broth, chicken, tomato sauce, pinto beans, salsa, chili powder, onion, garlic, oregano, basil, cayenne pepper, cumin, and salt in a slow cooker. Cook on Low for 8 hours.
  2. 2 Use forks to shred chicken. Stir in cooked rice.
  3. 3 Ladle into bowls and garnish with Monterey Jack cheese.

By bleucheeseme

Zesty Southern Pasta and Bean Salad
Lunch American

Zesty Southern Pasta and Bean Salad

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
  2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
  3. 3 Chill salad in refrigerator until ready to serve.

By kytana

Make-Ahead Burritos
Lunch American

Make-Ahead Burritos

5.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Combine rice, water, and taco seasoning in a saucepan; bring to a boil. Reduce heat to low, cover, and simmer until tender, 35 to 40 minutes. Remove from the heat and let cool; it will be soggy.
  2. 2 Combine black beans, pinto beans, corn, salsa, onion, cumin, garlic powder, oregano, salt, and pepper in a large bowl; toss to mix. Mix in cooked rice, Cheddar, and Monterey Jack.
  3. 3 Divide the bean-rice mixture evenly among the tortillas and roll up.
  4. 4 Spray a cookie sheet lightly with cooking spray. Lay tortillas in a single layer on the cookie sheet and place in the freezer until fully frozen, about 2 hours. Wrap each tortilla in plastic wrap or foil and place in a large zip-top bag to store in the freezer until ready to use.

By domino

Plant-Based Black Bean Taco Soup
Lunch American

Plant-Based Black Bean Taco Soup

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat oil in a Dutch oven over medium heat. Add onion, bell peppers, celery, carrots, jalapeno peppers, and garlic; cook until veggies soften, 3 to 5 minutes.
  2. 2 Add diced tomatoes; stir well and cook for 3 minutes. Add vegetable broth, black and pinto beans, corn, cumin, chili powder, paprika, and salt; stir until well combined. Reduce heat to medium-low, cover, and simmer for 30 minutes.

By CookingWithShelia

Beans and Greens Tartine
Lunch French

Beans and Greens Tartine

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Drizzle olive oil on both sides of the bread.
  3. 3 Bake in the preheated oven until light golden brown, about 20 minutes.
  4. 4 Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add Swiss chard and cook for 2 minutes. Transfer chard to a bowl of cold water to stop the cooking process. Drain and squeeze out as much excess water from the chard as possible using your hands. Roughly chop.
  5. 5 Heat olive oil in a skillet over medium-heat and add garlic. Cook and stir until fragrant, about 20 seconds. Add chard and stir to combine. Turn off heat, and season with lemon zest, salt, pepper, and cayenne; stir to combine. Remove from stove and set aside until needed.
  6. 6 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until well browned and crisp, about 10 minutes. Turn off heat and remove bacon with a slotted spoon. Drain bacon slices on paper towels. Crumble once cool enough to handle.
  7. 7 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  8. 8 Remove all but 1 to 2 tablespoons of bacon fat from the skillet. Heat skillet over medium-high heat and add green onions. Cook onions for 1 minute. Stir in cumin, oregano, and salt. Add beans, and stir to combine. Add water, and bring to a simmer. Once beans are simmering, use a potato masher to mash beans as smooth as you want. Add more water of you like to achieve desired texture. Taste and adjust for salt.
  9. 9 Spread bean mixture evenly amongst the 4 pieces of toast. Top with chard, followed by crumbled bacon. Drizzle with lemon juice, and top with freshly grated pepper Jack cheese.
  10. 10 Bake in the preheated oven until cheese starts to brown and the tartines are heated through, about 12 minutes.
  11. 11 Serve topped with Fresno chile pepper slices and green onions.

By John Mitzewich

Buffy's Refried Beans
Side Dish Mexican

Buffy's Refried Beans

4.6

Prep
5 min
Cook
15 min
Total
20 min

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

Molletes
Breakfast Mexican

Molletes

4.0

Prep
10 min
Cook
128 min
Total
198 min

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

Vegetarian Bean Burritos
Dinner Mexican

Vegetarian Bean Burritos

4.3

Prep
15 min
Cook
5 min
Total
20 min

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

Rush Hour Refried Beans
Dinner Mexican

Rush Hour Refried Beans

4.6

Prep
10 min
Cook
10 min
Total
20 min

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

Pinto Beans Muy Facil
Dinner Mexican

Pinto Beans Muy Facil

4.1

Prep
15 min
Cook
240 min
Total
735 min

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

Frijoles II
Dinner Mexican

Frijoles II

4.0

Prep
15 min
Cook
360 min
Total
375 min

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

Easy Chicken Enchiladas
Dinner Mexican

Easy Chicken Enchiladas

4.6

Prep
10 min
Cook
30 min
Total
40 min

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

Vegetarian Refried Beans
Dinner Mexican

Vegetarian Refried Beans

4.4

Prep
15 min
Cook
255 min
Total
270 min

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

Mexican Beans
Dinner Mexican

Mexican Beans

4.3

Prep
20 min
Cook
240 min
Total
260 min

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

Skillet Burrito Bowl
Dinner Mexican

Skillet Burrito Bowl

4.7

Prep
10 min
Cook
5 min
Total
15 min

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

Chef John's Refried Beans
Side Dish Mexican

Chef John's Refried Beans

4.9

Prep
10 min
Cook
120 min
Total
730 min

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

Quick and Easy Refried Beans
Dinner Mexican

Quick and Easy Refried Beans

4.6

Prep
10 min
Cook
10 min
Total
20 min

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

Frijoles
Dinner Mexican

Frijoles

4.2

Prep
15 min
Cook
125 min
Total
140 min

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