Pinto Beans for Make Your Own Burritos
Transform your homemade burritos with this flavorful recipe for Pinto Beans, the perfect filling that’s hearty, healthy, and irresistibly seasoned. Made with tender, simmered dried pinto beans, aromatic onions and garlic, and an enticing blend of spices like smoked paprika, chili powder, and cumin, this recipe is bursting with bold Mexican-inspired flavors. The addition of fresh lime juice at the end adds a zesty, bright finish that elevates every bite. Versatile and easy to make, these pinto beans not only shine as the star of make-your-own burrito night but also make a satisfying side dish or topper for rice bowls. Naturally gluten-free, vegan, and packed with protein, this dish is a must-try for meal prep or a crowd-pleasing fiesta.
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Recipe Information
Ingredients
- 2 cups dried pinto beans
- 6 cups water
- 1 medium yellow onion, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 leaf bay leaf
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Rinse the dried pinto beans thoroughly in cold water to remove any dirt or debris.
In a large bowl, cover the beans with water and let them soak for 8 hours or overnight. Drain and rinse before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another 1 minute, stirring constantly to prevent burning.
Stir in the cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute to toast the spices, enhancing their flavor.
Add the soaked and drained pinto beans to the pot, followed by 6 cups of water, the bay leaf, and salt. Stir to combine.
Bring the mixture to a boil over high heat. Reduce the heat to low and cover the pot with a lid, leaving a small gap for steam to escape.
Simmer the beans for 1.5 to 2 hours, stirring occasionally, until they are tender and creamy. Add more water during cooking if the beans start to dry out.
Once cooked, remove the bay leaf and stir in the lime juice. Adjust the seasoning with additional salt if needed.
Serve warm as a delicious filling for burritos, or garnish with fresh cilantro if desired. These beans also work well as a side dish or topping for rice bowls.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 118.7 g | 43% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 7.2 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1950 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
