Cheesy Pinto Beans

Overhead view of a bowl of cheesy pinto beans over rice.

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4.90 from 88 votes

Cheesy Pinto Beans are a quick and satisfying meal made with simple pantry staple ingredients, like canned beans.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Dinner, Lunch, Main Course, Side Dish

Cuisine: Mexican, Southwest

Total Cost: $2.92 recipe / $0.73 serving

Servings: ⅔ cup each

Calories: 268kcal

Author: Beth Moncel

Ingredients

2 cloves garlic $0.08
1 jalapeño (optional) $0.24
1 Tbsp cooking oil $0.04
2 15oz. cans pinto beans* $1.88
1/4 tsp smoked paprika $0.03
1/4 tsp ground cumin $0.03
1/8 tsp freshly cracked black pepper $0.02
2 dashes hot sauce $0.10
1/2 cup shredded cheddar cheese $0.50

Instructions

Mince the garlic and finely dice the jalapeño (remove the stem and seeds).
Add the garlic, jalapeño, and cooking oil to a pot. Sauté the garlic and jalapeño over medium heat for about one minute, or just until the garlic is very fragrant.
Add one can of pinto beans to a blender, with the liquid in the can, and purée until smooth.
Add the puréed beans and the second can of beans (drained) to the saucepot with the garlic and jalapeño. Stir to combine.
Season the beans with the smoked paprika, cumin, pepper, and hot sauce. Stir to combine, then heat through over medium, stirring occasionally.
Finally, add the shredded cheddar and stir until it has melted smoothly into the beans. Taste the beans and adjust the seasoning to your liking. Serve over rice or with your favorite meal.

See how we calculate recipe costs here.

Video

Notes

*This recipe is designed for convenience, so we're using canned beans. If you want to use pinto beans that you've cooked from dry, you'll need about three cups of cooked beans. You'll likely need to add a little more salt to your recipe at the end, as well.

Nutrition

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