Pintos Picadillo
Hearty, comforting, and packed with bold flavors, Pintos Picadillo is a one-pan wonder that marries tender pinto beans and savory ground beef with a medley of aromatic spices. This Latin-inspired recipe features perfectly spiced cumin, paprika, and oregano, along with sautéed onion, garlic, and bell peppers for a rich, robust base. Juicy tomatoes and a splash of broth create a luscious, simmered sauce that ties everything together. Ready in just over an hour, it's a versatile dish perfect for serving with fluffy rice, warm tortillas, or as the ultimate taco or burrito filling. Finish with fresh cilantro and a squeeze of lime for a final pop of flavor. Ideal for cozy dinners or meal prep, this protein-packed Pintos Picadillo is a must-try for lovers of Latin cuisine.
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Recipe Information
Ingredients
- 2 cups pinto beans
- 6 cups water
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1 medium green bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup beef or chicken broth
- 0.25 cup fresh cilantro, chopped
- 4 pieces lime wedges (optional)
Instructions
Rinse the pinto beans thoroughly and place them in a large pot. Cover with 6 cups of water and bring to a boil.
Reduce the heat to low, cover, and simmer for 60 minutes or until the beans are tender. Add water as needed to keep the beans submerged. Once cooked, drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Mix in the tomato paste, stirring well to coat the beef and onions. Add the diced tomatoes and green bell pepper, stirring to combine.
Sprinkle the cumin, chili powder, paprika, oregano, salt, and black pepper over the mixture, stirring well to evenly distribute the spices.
Pour in the broth and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Add the cooked pinto beans to the skillet and gently fold them into the beef mixture. Simmer for an additional 10 minutes, ensuring the beans are heated through.
Remove from heat and stir in the chopped cilantro. Taste and adjust seasonings if needed.
Serve the Pintos Picadillo hot, garnished with lime wedges if desired. It pairs well with rice, tortillas, or as a filling for tacos and burritos.
Nutrition Facts
Calories |
394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.0 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 723 mg | 15% | |
*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.
