25 Mexican Pinto Bean Recipes

You know that feeling when you open the pantry and see a bag of pinto beans staring back at you? Maybe you bought them with good intentions, but now you’re standing there wondering what to actually do with them beyond the usual pot of beans and rice.

I’ve been there more times than I can count. Pinto beans are easy to overlook, but they’re one of the most comforting, versatile ingredients you can keep on hand. They soak up flavors beautifully, they’re gentle on the wallet, and they have a way of making even simple meals feel satisfying and complete.

Whether you’re looking for hearty soups, quick skillet meals, or something a little more festive, pinto beans can do it all. I’ve put together a list of 25 Mexican pinto bean recipes to help you turn that bag of dried beans (or those cans in the back of the cupboard) into meals you’ll actually look forward to eating.

1. Frijoles de la Olla (Classic Pot Beans)

This is where it all begins. Frijoles de la olla are simply beans cooked with onion and garlic until tender, and they’re the foundation for so many other dishes. Make a batch of these at the start of the week and you’re halfway to dinner every night.

Recipe Metadata:

Time to Make: 2 hours (plus overnight soaking)

Servings: 8-10

Ingredients:

1. 1 lb dried pinto beans
2. 8 cups water
3. ½ white onion, halved
4. 2 cloves garlic
5. 1 tbsp salt (add near the end)
6. Optional: 1 sprig epazote or 2 sprigs fresh cilantro

Recipe Steps:

1. Sort through beans to remove any debris, rinse well, and soak overnight in plenty of water.
2. Drain and rinse soaked beans, then place in a large pot with fresh water, onion, and garlic.
3. Bring to a boil, then reduce heat and simmer partially covered for 1½ to 2 hours until beans are tender.
4. Add salt and continue cooking for another 15-20 minutes. Remove onion and garlic before serving.

2. Classic Refried Beans

Creamy, savory, and perfect alongside almost anything. Real refried beans are simply mashed pinto beans fried gently in a little oil or lard until they’re smooth and rich.

Recipe Metadata:

Time to Make: 20 minutes (with cooked beans)

Servings: 6

Ingredients:

1. 4 cups cooked pinto beans with some liquid
2. ¼ cup vegetable oil or bacon drippings
3. ½ small onion, finely chopped
4. 1 clove garlic, minced
5. Salt to taste

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Add about a third of the beans and mash with a potato masher. Continue adding beans gradually, mashing as you go.
4. Stir in enough bean liquid to reach your desired consistency. Season with salt and keep warm until serving.

3. Charro Beans (Frijoles Charros)

These hearty beans are cooked with bacon, sausage, and fresh vegetables, making them a satisfying meal on their own. They’re often served at gatherings and cookouts in northern Mexico.

Recipe Metadata:

Time to Make: 2½ hours

Servings: 8-10

Ingredients:

1. 1 lb dried pinto beans
2. 6 slices bacon, chopped
3. ½ lb Mexican chorizo, casing removed
4. 1 onion, diced
5. 3 cloves garlic, minced
6. 2 tomatoes, diced
7. 1 jalapeño, seeded and diced
8. ½ cup cilantro, chopped
9. Salt to taste

Recipe Steps:

1. Cook beans according to basic method until tender but not falling apart.
2. In a large skillet, cook bacon until crisp. Remove and set aside, leaving drippings.
3. Brown chorizo in same skillet, breaking it up as it cooks. Add onion and cook until soft.
4. Add garlic, tomatoes, and jalapeño, cooking for 5 more minutes.
5. Stir cooked mixture and bacon into beans with their liquid. Simmer for 30 minutes, then stir in cilantro and serve.

4. Borracho Beans (Drunken Beans)

These get their name from the beer they’re cooked in. The beer adds a subtle depth that makes these beans especially good alongside grilled meats or tacos.

Recipe Metadata:

Time to Make: 2½ hours

Servings: 8

Ingredients:

1. 1 lb dried pinto beans
2. 1 bottle Mexican beer (like Modelo or Pacifico)
3. 6 slices bacon, chopped
4. 1 onion, diced
5. 4 cloves garlic, minced
6. 2 Roma tomatoes, diced
7. 2 chipotle peppers in adobo, minced
8. 1 bunch cilantro, tied with kitchen twine
9. Salt to taste

Recipe Steps:

1. Cook beans according to the basic method, but replace 2 cups of water with the beer.
2. Fry bacon in a skillet until crisp, then remove and set aside.
3. Cook the onion in bacon fat until soft, add garlic and tomatoes, and cook for 5 more minutes.
4. Add bacon and vegetable mixture to beans along with chipotle peppers and a bunch.
5. Simmer for another 30-45 minutes. Remove cilantro, season with salt, and serve.

5. Pinto Bean and Cheese Enchiladas

Simple and satisfying, these enchiladas are filled with creamy refried beans and plenty of melty cheese, then baked in a flavorful red sauce.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4-6

Ingredients:

1. 2 cups refried pinto beans
2. 12 corn tortillas
3. 3 cups shredded Monterey Jack or Chihuahua cheese
4. 2 cups red enchilada sauce
5. ½ cup diced onion
6. Optional: sour cream and cilantro for serving

Recipe Steps:

1. Preheat oven to 375°F and spread ½ cup enchilada sauce in a 9×13 baking dish.
2. Warm tortillas briefly in a dry skillet or microwave to make them pliable.
3. Spread about 2 tablespoons of beans down the center of each tortilla, top with cheese and onion, and roll up.
4. Place seam-side down in a baking dish, pour remaining sauce over the top, and sprinkle with remaining cheese.
5. Bake for 20 minutes until bubbly. Let rest for 5 minutes before serving.

6. Mexican Pinto Bean Soup

This is the kind of soup that warms you from the inside out. It’s simple, nourishing, and comes together quickly with pantry staples.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 4 cups cooked pinto beans with liquid
2. 2 cups vegetable or chicken broth
3. 1 tbsp olive oil
4. 1 onion, chopped
5. 2 carrots, diced
6. 2 stalks celery, diced
7. 3 cloves garlic, minced
8. 1 tsp cumin
9. 1 tsp oregano
10. 1 can diced tomatoes with green chiles
11. Salt and pepper to taste
12. Optional: lime wedges and cilantro for serving

Recipe Steps:

1. Heat oil in a large pot over medium heat. Add onion, carrots, and celery and cook until softened, about 8 minutes.
2. Add garlic, cumin, and oregano and cook for another minute.
3. Add beans with their liquid, broth, and tomatoes. Bring to a simmer and cook for 20 minutes.
4. Taste and adjust seasoning. Serve with lime wedges and fresh cilantro.

7. Pinto Bean Tostadas

Crispy, crunchy, and endlessly customizable. These tostadas are perfect for those nights when everyone wants something a little different.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 8 tostada shells
2. 2 cups refried pinto beans, warmed
3. 2 cups shredded lettuce
4. 2 tomatoes, diced
5. 1 cup crumbled queso fresco
6. ½ cup crema or sour cream
7. Hot sauce to taste

Recipe Steps:

1. Spread a generous layer of warm refried beans on each tostada shell.
2. Top with shredded lettuce and diced tomatoes.
3. Sprinkle with queso fresco and drizzle with crema.
4. Add hot sauce and serve immediately while shells are still crisp.

8. Pinto Bean and Potato Tacos

Hearty and satisfying, these tacos combine creamy beans with tender potatoes for a filling that even meat-lovers will enjoy.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 cups cooked pinto beans, drained
2. 2 medium potatoes, diced small
3. ½ onion, diced
4. 2 cloves garlic, minced
5. 1 tsp cumin
6. 1 tsp chili powder
7. Salt to taste
8. 12 corn tortillas
9. Optional toppings: salsa, cilantro, onion, lime

Recipe Steps:

1. Boil potatoes in salted water until tender, about 10 minutes. Drain well.
2. Heat oil in a skillet, add onion and cook until soft. Add garlic and spices and cook for 1 minute.
3. Add potatoes and beans, mashing slightly with a fork to combine. Cook until heated through.
4. Warm tortillas, fill with potato-bean mixture, and add desired toppings.

9. Mexican Rice and Pinto Beans

A classic for good reason. This one-pot dish is the ultimate comfort food and goes with just about everything.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 1 cup long-grain rice
2. 2 cups cooked pinto beans, drained
3. 1 tbsp oil
4. ½ onion, finely chopped
5. 2 cloves garlic, minced
6. 1 tomato, blended with ½ cup water
7. 1½ cups chicken or vegetable broth
8. 1 tsp cumin
9. Salt to taste
10. ¼ cup cilantro, chopped

Recipe Steps:

1. Rinse rice until the water runs clear, then drain well.
2. Heat oil in a skillet, add rice and toast until lightly golden, stirring frequently.
3. Add onion and garlic, cook for 2 more minutes.
4. Pour in the tomato mixture, broth, cumin, and salt. Bring to a boil.
5. Reduce the heat, cover, and simmer for 15 minutes. Stir in beans, cover, and cook 5 more minutes.
6. Let rest 5 minutes off the heat, then fluff with a fork and stir in cilantro.

10. Pinto Bean Quesadillas

These quesadillas are crispy on the outside, creamy on the inside, and come together in minutes. They’re perfect for lunch or a quick dinner.

Recipe Metadata:

Time to Make: 15 minutes

Servings: 4

Ingredients:

1. 4 large flour tortillas
2. 1½ cups refried pinto beans
3. 2 cups shredded Monterey Jack or Oaxaca cheese
4. ½ cup corn kernels (fresh or frozen)
5. ¼ cup chopped green onions
6. Oil or butter for cooking
7. Salsa and sour cream for serving

Recipe Steps:

1. Spread refried beans over half of each tortilla.
2. Top with cheese, corn, and green onions, then fold tortillas in half.
3. Heat a skillet over medium heat and add a little oil or butter.
4. Cook quesadillas for 2-3 minutes per side until golden brown and the cheese is melted.
5. Cut into wedges and serve with salsa and sour cream.

11. Frijoles Puercos (Sinful Beans)

Don’t let the name fool you—these are simply refried beans taken to the next level with cheese, chorizo, and pickled jalapeños. They’re a popular appetizer in northern Mexico.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 6-8 as an appetizer

Ingredients:

1. 3 cups refried pinto beans
2. ½ lb Mexican chorizo, cooked and crumbled
3. 2 cups shredded Chihuahua or Monterey Jack cheese
4. ½ cup pickled jalapeños, chopped
5. ¼ cup pickled jalapeño juice
6. Tortilla chips for serving

Recipe Steps:

1. Preheat oven to 375°F.
2. Spread half the refried beans in a baking dish.
3. Layer with half the chorizo, half the cheese, and half the jalapeños.
4. Repeat layers, then drizzle with jalapeño juice.
5. Bake for 15-20 minutes until hot and bubbly.
6. Serve warm with tortilla chips for dipping.

12. Pinto Bean Stuffed Peppers

A Mexican twist on stuffed peppers, these are filled with seasoned beans, rice, and cheese, then baked in a simple tomato sauce.

Recipe Metadata:

Time to Make: 1 hour

Servings: 4

Ingredients:

1. 4 large bell peppers, tops cut off and seeds removed
2. 2 cups cooked pinto beans
3. 1 cup cooked rice
4. 1 cup corn kernels
5. 1 cup salsa
6. 1 tsp cumin
7. 1 cup shredded cheese, divided
8. ¼ cup cilantro, chopped

Recipe Steps:

1. Preheat oven to 375°F.
2. In a bowl, combine beans, rice, corn, ½ cup salsa, cumin, ½ cup cheese, and cilantro.
3. Stuff peppers with mixture and place in a baking dish.
4. Pour remaining salsa over and around peppers.
5. Cover with foil and bake for 35 minutes.
6. Uncover, sprinkle with remaining cheese, and bake 10 more minutes until peppers are tender.

13. Pinto Bean Sopes

Sopes are thick corn cakes with pinched sides, perfect for holding all sorts of tasty fillings. Topped with beans, meat, and fresh veggies, they’re a meal in themselves.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6 (makes 12 sopes)

Ingredients:

1. 2 cups masa harina
2. 1¼ cups warm water
3. ½ tsp salt
4. Oil for frying
5. 2 cups refried pinto beans, warmed
6. 2 cups shredded chicken or beef (optional)
7. 1 cup shredded lettuce
8. ½ cup crumbled queso fresco
9. ¼ cup crema
10. Salsa to taste

Recipe Steps:

1. Mix masa harina, salt, and water to form a soft dough. Let rest 10 minutes.
2. Divide dough into 12 balls, flatten each into a 3-inch circle about ½-inch thick.
3. Cook on a hot comal or skillet for about 2 minutes per side until lightly browned.
4. While still warm, pinch the edges to form a small rim around each sope.
5. Fry gently in hot oil for 1-2 minutes per side until slightly crisp. Drain on paper towels.
6. Spread with beans, top with desired toppings, and serve.

14. Calabacitas con Frijoles

This simple skillet dish combines tender summer squash with pinto beans, corn, and green chiles. It’s light, fresh, and comes together quickly.

Recipe Metadata:

Time to Make: 25 minutes

Servings: 4

Ingredients:

1. 2 tbsp oil
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 2 medium zucchini or Mexican squash, diced
5. 1 cup corn kernels
6. 1 can diced green chiles
7. 2 cups cooked pinto beans
8. Salt and pepper to taste
9. ½ cup shredded cheese (optional)
10. Cilantro for garnish

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add onion and cook until soft.
2. Add garlic and cook for 1 minute, then add squash and cook until tender, about 8 minutes.
3. Stir in corn, green chiles, and beans. Cook until heated through.
4. Season with salt and pepper. Top with cheese if using and cilantro before serving.

15. Pinto Bean and Nopal Salad

Nopales (cactus paddles) add a unique texture and bright flavor to this fresh salad. It’s perfect for warm weather when you want something light but satisfying.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 2 cups cooked pinto beans, drained and cooled
2. 2 cups nopales, cleaned and diced
3. 2 tomatoes, diced
4. ½ white onion, diced
5. 1 jalapeño, seeded and minced
6. ½ cup cilantro, chopped
7. Juice of 2 limes
8. ¼ cup olive oil
9. Salt to taste
10. Optional: crumbled queso fresco

Recipe Steps:

1. Cook nopales in salted water for 10-15 minutes until tender but still slightly firm. Drain and rinse well.
2. In a large bowl, combine cooled nopales, beans, tomatoes, onion, jalapeño, and cilantro.
3. Whisk together lime juice, olive oil, and salt. Pour over salad and toss gently.
4. Let sit for 10 minutes to allow flavors to meld. Top with queso fresco if desired.

16. Mexican Bean Burgers

These black bean burgers get a Mexican makeover with pinto beans, corn, and warm spices. They’re hearty enough to satisfy even devoted meat-eaters.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 2 cups cooked pinto beans, mashed
2. ½ cup breadcrumbs
3. ¼ cup finely chopped onion
4. ¼ cup corn kernels
5. 1 egg (or flax egg for vegan)
6. 1 tsp cumin
7. 1 tsp chili powder
8. ½ tsp salt
9. Oil for frying
10. Burger buns and toppings

Recipe Steps:

1. In a bowl, combine mashed beans, breadcrumbs, onion, corn, egg, and spices.
2. Form into 4 patties and refrigerate for 20 minutes to firm up.
3. Heat oil in a skillet over medium heat. Cook patties for 4-5 minutes per side until golden and heated through.
4. Serve on buns with your favorite toppings like avocado, salsa, and lettuce.

17. Pinto Bean Chilaquiles

This classic Mexican breakfast gets even better with the addition of pinto beans. It’s the perfect way to use up leftover tortilla chips and beans.

Recipe Metadata:

Time to Make: 20 minutes

Servings: 4

Ingredients:

1. 6 cups tortilla chips, slightly stale
2. 2 cups cooked pinto beans
3. 2 cups red or green salsa
4. ½ cup crema or sour cream
5. ½ cup crumbled queso fresco
6. ½ onion, thinly sliced
7. 2 eggs per person (optional)
8. Cilantro for garnish

Recipe Steps:

1. If making with eggs, fry them sunny-side up in a skillet and set aside.
2. In the same skillet, warm the salsa over medium heat.
3. Add tortilla chips and beans, gently tossing to coat. Cook just until chips start to soften slightly, about 3-4 minutes.
4. Divide among plates, top with crema, queso fresco, onion, and fried eggs if using.
5. Garnish with cilantro and serve immediately.

18. Pinto Bean Tamales

Making tamales is a labor of love, but the results are so worth it. These bean-filled tamales are tender, flavorful, and perfect for special occasions.

Recipe Metadata:

Time to Make: 3 hours

Servings: 20-24 tamales

Ingredients:

1. 4 cups masa harina
2. 2 tsp baking powder
3. 2 tsp salt
4. 1½ cups lard or vegetable shortening
5. 3-4 cups warm broth
6. 3 cups refried pinto beans, cooled
7. 1 package dried corn husks, soaked in warm water

Recipe Steps:

1. Beat lard with electric mixer until fluffy. In separate bowl, mix masa, baking powder, and salt.
2. Alternate adding masa mixture and broth to lard, beating until a soft, spreadable dough forms.
3. Spread about ¼ cup dough on each corn husk, leaving borders. Spoon 1 tablespoon beans down center.
4. Fold sides of husk over filling, then fold up bottom. Place seam-side down in steamer basket.
5. Steam over simmering water for 1-1½ hours, adding water as needed. Tamales are done when dough pulls away from husk easily.

19. Frijoles con Puerco

This hearty stew from the Yucatán combines pinto beans with pork for a deeply satisfying meal. It’s traditionally served with rice and fresh tortillas.

Recipe Metadata:

Time to Make: 3 hours

Servings: 8

Ingredients:

1. 1 lb dried pinto beans
2. 2 lbs pork shoulder, cut into 1-inch cubes
3. 1 onion, diced
4. 4 cloves garlic, minced
5. 2 tomatoes, diced
6. 1 tsp cumin
7. 1 tsp oregano
8. 2-3 chiles de árbol (optional, for heat)
9. Salt to taste
10. Cilantro for garnish

Recipe Steps:

1. Cook beans according to basic method until almost tender, about 1½ hours.
2. While beans cook, brown pork in batches in a large Dutch oven.
3. Add onion and garlic to pork and cook until soft. Add tomatoes and spices and cook for 5 minutes.
4. Add pork mixture to beans and continue cooking for 1 hour until pork is tender and flavors have melded.
5. Season with salt and serve with rice and fresh cilantro.

20. Pinto Bean Dip

Creamy, smoky, and ready in minutes. This bean dip is always a hit at parties and potlucks.

Recipe Metadata:

Time to Make: 10 minutes

Servings: 8 as an appetizer

Ingredients:

1. 2 cups cooked pinto beans, drained
2. 2 tbsp olive oil
3. 2 tbsp lime juice
4. 1 clove garlic
5. ½ tsp cumin
6. ½ tsp chipotle powder
7. Salt to taste
8. ¼ cup water (as needed)
9. Cilantro for garnish

Recipe Steps:

1. Combine all ingredients except water in a food processor.
2. Pulse while streaming in water until smooth and creamy.
3. Taste and adjust seasoning.
4. Transfer to a bowl, garnish with cilantro, and serve with tortilla chips.

21. Sopa de Frijol

This creamy bean soup is simple, elegant, and deeply comforting. A splash of cream and a drizzle of epazote oil take it over the top.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

Ingredients:

1. 4 cups cooked pinto beans with liquid
2. 2 cups chicken or vegetable broth
3. 1 tbsp oil
4. ½ onion, chopped
5. 2 cloves garlic
6. ½ cup heavy cream or crema
7. Salt to taste
8. Epazote or cilantro for garnish

Recipe Steps:

1. Heat oil in a pot, add onion and cook until soft. Add garlic and cook for 1 minute.
2. Add beans with their liquid and broth. Bring to a simmer and cook for 15 minutes.
3. Blend soup until smooth using an immersion or regular blender.
4. Return to pot, stir in cream, and heat through. Season with salt.
5. Serve with fresh epazote or cilantro.

22. Bean and Nopales Tacos

These tacos are fresh, tangy, and satisfying. The combination of tender nopales and creamy beans is truly special.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 cups cooked pinto beans
2. 2 cups cooked nopales, diced
3. ½ onion, sliced
4. 2 cloves garlic, minced
5. 1 tomato, diced
6. 1 serrano chile, minced
7. 8 corn tortillas
8. Salsa and lime for serving

Recipe Steps:

1. Heat a little oil in a skillet. Add onion and cook until soft.
2. Add garlic, tomato, and serrano, cooking for 5 minutes.
3. Add nopales and beans, cook until heated through.
4. Warm tortillas and fill with the mixture. Serve with salsa and lime.

23. Pinto Bean Breakfast Burritos

These hearty burritos are filled with beans, eggs, cheese, and all your favorite breakfast fixings. Make a batch on Sunday for easy breakfasts all week.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6 burritos

Ingredients:

1. 6 large flour tortillas
2. 1½ cups refried pinto beans
3. 6 eggs, scrambled
4. 1 cup cooked breakfast sausage or chorizo
5. 1½ cups shredded cheese
6. 1 cup diced potatoes, cooked (optional)
7. Salsa and sour cream

Recipe Steps:

1. Warm tortillas to make them pliable.
2. Spread each with refried beans, then layer with eggs, meat, cheese, and potatoes if using.
3. Fold in sides and roll up tightly.
4. For crispy burritos, toast in a dry skillet for 2-3 minutes per side.
5. Serve with salsa and sour cream, or wrap in foil and refrigerate for later.

24. Pinto Bean Taco Soup

All the flavors of taco night in a comforting bowl of soup. This one comes together fast and is perfect for busy weeknights.

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 2 cups cooked pinto beans
2. 1 lb ground beef or turkey
3. 1 onion, diced
4. 1 packet taco seasoning
5. 1 can diced tomatoes with green chiles
6. 1 can corn, drained
7. 4 cups beef broth
8. Toppings: cheese, sour cream, tortilla strips, avocado

Recipe Steps:

1. Brown meat in a large pot, breaking it up as it cooks. Add onion and cook until soft.
2. Drain excess fat, then add taco seasoning and stir for 1 minute.
3. Add tomatoes, corn, beans, and broth. Bring to a simmer and cook for 20 minutes.
4. Serve with desired toppings.

25. Frijoles Negros (Refried Black Beans)

While not technically pinto beans, I’m including these because they’re equally wonderful and prepared the same way. Creamy, smoky, and perfect with everything.

Recipe Metadata:

Time to Make: 20 minutes (with cooked beans)

Servings: 6

Ingredients:

1. 4 cups cooked black beans with liquid
2. ¼ cup oil or bacon drippings
3. ½ onion, finely chopped
4. 2 cloves garlic, minced
5. 1 tsp ground cumin
6. Salt to taste

Recipe Steps:

1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and cumin, cook for 1 minute until fragrant.
3. Add about a third of the beans and mash with a potato masher.
4. Continue adding beans gradually, mashing as you go, until all beans are incorporated.
5. Stir in enough bean liquid to reach desired consistency. Season with salt and serve warm.