Tex Mex Pinto Beans
Bursting with bold flavors and hearty textures, Tex Mex Pinto Beans are the ultimate comfort food with a Southwestern twist. This recipe transforms simple dried pinto beans into a savory, spice-infused dish simmered to perfection with a medley of smoky paprika, earthy cumin, and tangy fire-roasted tomatoes. Sautéed onion, garlic, and jalapeño add depth and just the right amount of heat, while fresh cilantro and a splash of lime juice brighten every bite. Perfect as a standalone side, a filling for tacos, or a topping for rice, these beans are a versatile, crowd-pleasing addition to any meal. Plus, they’re vegan-friendly, budget-friendly, and meal-prep-approved!
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 2 tablespoons Olive oil
- 1 White onion, diced
- 4 Garlic cloves, minced
- 1 Jalapeño, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Dried oregano
- 4 cups Vegetable broth
- 1 15-ounce can Fire-roasted diced tomatoes (canned)
- 1.5 teaspoons Salt
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Lime juice (freshly squeezed)
Instructions
Rinse the dried pinto beans under cold water and pick out any debris or damaged beans.
Soak the beans in a large bowl of water overnight or for at least 8 hours. Drain and rinse before using.
Heat olive oil in a large pot or Dutch oven over medium heat.
Add diced onion and sauté for 5–7 minutes until translucent.
Stir in minced garlic and jalapeño and cook for another 1–2 minutes until fragrant.
Add ground cumin, smoked paprika, chili powder, and dried oregano to the pot. Toast the spices for 30 seconds to bring out their flavor.
Pour in the vegetable broth and stir well to combine.
Add the drained pinto beans and the can of fire-roasted diced tomatoes with their juices.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer for 1.5–2 hours, stirring occasionally, until the beans are tender. Add more vegetable broth or water if necessary to keep the beans submerged.
Once the beans are tender, stir in the salt, chopped cilantro, and fresh lime juice. Taste and adjust seasoning if needed.
Serve warm as a side dish, in tacos, or over rice. Garnish with extra cilantro if desired.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7599 mg | 330% | |
| Total Carbohydrate | 196.0 g | 71% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 33.4 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 4333 mg | 92% | |
*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.
