11 Easy Pinto Bean Recipes for Quick Weeknight Dinners
Pinto beans are pantry superstars that transform simple ingredients into hearty, satisfying meals. These versatile legumes pack protein and fiber into every bite.
From comforting soups to loaded bowls, these recipes prove that great weeknight dinners can start with just one humble can of beans.
01. Green Chile Chicken Chili
Tangy salsa verde meets tender chicken and creamy beans in this weeknight wonder. Poblano peppers add mild heat and incredible depth of flavor.
Ingredients: 1 lb boneless skinless chicken thighs, 2 cans pinto beans (drained), 1 jar salsa verde, 2 poblano peppers (diced), 1 onion (chopped), 2 cups chicken broth, 1 tsp cumin, salt and pepper to taste.
How To Make Green Chile Chicken Chili
1. Season chicken thighs with salt, pepper, and cumin, then sear in a large pot over medium-high heat until golden brown on both sides, about 4 minutes per side. Remove chicken and set aside to rest.
2. Add diced onion and poblano peppers to the same pot, cooking until softened and fragrant, about 5 minutes. The caramelized bits from the chicken will add incredible flavor to your vegetables.
3. Shred the seared chicken using two forks, then return it to the pot along with salsa verde, pinto beans, and chicken broth. Simmer for 15 minutes until flavors meld together beautifully.
4. Taste and adjust seasoning as needed, then serve hot with your favorite toppings like sour cream, cheese, and fresh cilantro for the perfect finishing touch.
02. Chicken Tinga Rice Bowls
Smoky shredded chicken pairs perfectly with seasoned beans over fluffy rice. These customizable bowls make weeknight dinners exciting and satisfying.
Ingredients: 2 cups cooked rice, 2 cups shredded chicken tinga, 1 can pinto beans (drained), 1 bell pepper (sliced), 1 avocado (sliced), lime wedges, cilantro, shredded cheese, sour cream.
How To Make Chicken Tinga Rice Bowls
1. Warm the cooked rice in a microwave or on the stovetop with a splash of water until heated through and fluffy. I like to add a pinch of salt and lime juice for extra flavor.
2. Heat the chicken tinga in a skillet over medium heat until warmed through, about 3-4 minutes. Add the drained pinto beans to the same skillet and cook for another 2 minutes until heated.
3. Sauté the bell pepper slices in the same pan for 2-3 minutes until slightly softened but still crisp. This adds great texture and color to your bowls.
4. Divide rice among bowls, then top with the chicken and bean mixture, sautéed peppers, sliced avocado, and your favorite toppings like cheese, sour cream, and fresh cilantro.
03. Hearty Taco Soup with Beans
Ground beef, beans, and corn create this satisfying soup that tastes like your favorite tacos. The toppings really make this dish shine with endless customization options.
Ingredients: 1 lb ground beef, 1 can pinto beans, 1 can black beans, 1 can corn (drained), 1 can diced tomatoes, 1 packet taco seasoning, 2 cups beef broth, shredded cheese, sour cream.
How To Make Hearty Taco Soup with Beans
1. Brown the ground beef in a large pot over medium-high heat, breaking it up with a wooden spoon until completely cooked through, about 6-8 minutes. Drain excess fat if needed.
2. Stir in taco seasoning and cook for 1 minute until fragrant. Add diced tomatoes, both types of beans, corn, and beef broth, bringing the mixture to a rolling boil.
3. Reduce heat to low and simmer for 20 minutes, allowing all the flavors to meld together beautifully. The soup will thicken slightly as it cooks, creating the perfect consistency.
4. Taste and adjust seasoning as needed, then ladle into bowls and top with shredded cheese, sour cream, crushed tortilla chips, and fresh cilantro for the ultimate taco soup experience.
04. Slow Cooker Bean Enchilada Casserole
Layers of tortillas, cheese, and beans meld into pure comfort food magic. The slow cooker creates perfectly crispy edges while keeping everything wonderfully tender inside.
Ingredients: 8 corn tortillas, 2 cans pinto beans (drained), 2 cups cooked chicken (shredded), 2 cups enchilada sauce, 2 cups Mexican cheese blend, 1 onion (diced), 1 bell pepper (diced), sour cream.
How To Make Slow Cooker Bean Enchilada Casserole
1. Spray your slow cooker with cooking spray, then layer 4 tortillas on the bottom, slightly overlapping them to create a solid base for your casserole layers.
2. Mix shredded chicken, pinto beans, diced onion, and bell pepper in a bowl. Spread half this mixture over the tortillas, then pour half the enchilada sauce on top.
3. Sprinkle 1 cup of cheese over the sauce, then add remaining tortillas, chicken mixture, and enchilada sauce. Top with remaining cheese for a golden, bubbly finish.
4. Cover and cook on low for 4-5 hours until edges are crispy and cheese is melted throughout. Let rest for 10 minutes before serving with sour cream and fresh cilantro.
05. Vegetarian Louisiana Gumbo
This plant-based twist on the Louisiana classic bursts with butternut squash, okra, and poblanos. Ready in just 30 minutes, it delivers authentic flavors without the meat.
Ingredients: 2 cups butternut squash (cubed), 1 can pinto beans, 1 cup okra (sliced), 2 poblano peppers (diced), 1 can diced tomatoes, 3 cups vegetable broth, 2 tbsp olive oil, 1 tsp Cajun seasoning.
How To Make Vegetarian Louisiana Gumbo
1. Heat olive oil in a large pot over medium-high heat, then add cubed butternut squash and cook for 5 minutes until edges start to caramelize and develop a golden color.
2. Add diced poblano peppers and sliced okra to the pot, cooking for another 3-4 minutes until peppers soften and okra begins to release its natural thickening properties.
3. Stir in diced tomatoes, pinto beans, Cajun seasoning, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until squash is tender.
4. Taste and adjust seasoning with salt, pepper, and additional Cajun spices as needed. Serve hot over rice with cornbread drizzled with olive oil for an authentic Louisiana experience.
06. Slow Cooker Pork Posole
This traditional Mexican soup features tender pork, hominy, and beans in rich, flavorful broth. Garnishes let everyone customize their bowl to perfection.
Ingredients: 2 lbs pork shoulder (cubed), 1 can pinto beans, 1 can hominy (drained), 4 cups chicken broth, 2 dried chiles, 3 garlic cloves, 1 onion (chopped), radishes, scallions, oregano.
How To Make Slow Cooker Pork Posole
1. Season pork cubes with salt and pepper, then sear in a hot skillet until browned on all sides, about 6-8 minutes total. This step adds incredible depth of flavor to your finished soup.
2. Transfer seared pork to your slow cooker along with chopped onion, garlic cloves, dried chiles, and chicken broth. The aromatics will infuse the meat as it cooks slowly.
3. Cover and cook on low for 6-7 hours until pork is fork-tender and easily shreds. Add pinto beans and drained hominy during the last hour of cooking.
4. Using a potato masher, lightly mash some beans and hominy against the sides to thicken the soup naturally. This releases their earthy flavors throughout the broth.
5. Taste and adjust seasoning, then serve hot with sliced radishes, chopped scallions, dried oregano, and lime wedges for an authentic Mexican feast experience.
07. Creamy Cheese Chili
This genius mashup combines beloved queso dip with hearty chili ingredients. Creamy cheese meets beans and vegetables for the ultimate comfort food experience.
Ingredients: 1 can pinto beans, 8 oz cream cheese, 2 cups shredded cheddar, 1 can diced tomatoes, 1 bell pepper (diced), 1 onion (chopped), 2 cups vegetable broth, 1 tsp chili powder.
How To Make Creamy Cheese Chili
1. Sauté chopped onion and diced bell pepper in a large pot over medium heat until softened and fragrant, about 5 minutes. This creates the perfect flavor base for your chili.
2. Add cream cheese to the pot, stirring constantly until melted and smooth. Gradually whisk in vegetable broth to create a creamy, lump-free base that coats the spoon beautifully.
3. Stir in pinto beans, diced tomatoes, chili powder, and shredded cheddar cheese. Cook for 10 minutes, stirring frequently, until cheese is completely melted and incorporated.
4. Simmer on low heat for 15 minutes until flavors meld together and consistency thickens to your liking. Serve hot with tortilla chips, crushed crackers, or warm bread for dipping.
08. Loaded Bean Stuffed Potatoes
Fluffy baked potatoes meet taco night in this simple family dinner. Just 10 minutes of active time creates a satisfying meal everyone will love.
Ingredients: 4 large russet potatoes, 1 can pinto beans (drained), 1 cup salsa, 1 avocado (diced), 1 cup shredded cheese, sour cream, green onions (chopped), salt and pepper.
How To Make Loaded Bean Stuffed Potatoes
1. Pierce potatoes all over with a fork, then microwave on high for 8-10 minutes until tender when squeezed gently. Let cool for 2 minutes before handling safely.
2. Cut each potato open lengthwise and fluff the flesh with a fork, creating plenty of space for your delicious toppings. Season the potato flesh with salt and pepper.
3. Warm pinto beans and salsa together in a small saucepan over medium heat for 3-4 minutes until heated through and well combined for maximum flavor.
4. Divide the bean mixture among potatoes, then top with shredded cheese, diced avocado, sour cream, and chopped green onions. The heat from the beans will melt the cheese perfectly.
09. Sweet Potato Bean Enchiladas
Egg wraps replace traditional tortillas for a lower-carb twist on classic enchiladas. Sweet potatoes and beans create a perfectly balanced sweet and savory filling.
Ingredients: 6 egg wraps, 2 sweet potatoes (roasted and cubed), 1 can pinto beans, 1 cup enchilada sauce, 1 cup Mexican cheese, 1 bell pepper (diced), cilantro, lime wedges.
How To Make Sweet Potato Bean Enchiladas
1. Roast cubed sweet potatoes at 425°F for 20 minutes until tender and lightly caramelized. The natural sugars will develop beautifully, adding incredible depth to your filling.
2. Mix roasted sweet potatoes, pinto beans, and diced bell pepper in a bowl. This colorful combination provides the perfect balance of textures and flavors in every bite.
3. Divide filling among egg wraps, roll tightly, and place seam-side down in a baking dish. Pour enchilada sauce over the top and sprinkle with Mexican cheese blend.
4. Bake at 375°F for 15 minutes until cheese is melted and bubbly. Let rest for 5 minutes, then garnish with fresh cilantro and serve with lime wedges for brightness.
10. Southwest Pinto Bean Soup
This Mexican-inspired soup gets its incredible flavor from fresh cilantro and bright lime juice. Simple ingredients create surprisingly complex and satisfying results.
Ingredients: 2 cans pinto beans, 3 cups vegetable broth, 1 onion (diced), 2 garlic cloves (minced), 1 tsp cumin, fresh cilantro, 2 limes (juiced), salt and pepper.
How To Make Southwest Pinto Bean Soup
1. Sauté diced onion in a large pot over medium heat until translucent and fragrant, about 4 minutes. Add minced garlic and cumin, cooking for another minute until aromatic.
2. Add pinto beans with their liquid and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to develop deep flavors.
3. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some whole beans for interesting texture contrast throughout each spoonful.
4. Stir in fresh lime juice and chopped cilantro just before serving. These bright flavors will wake up the entire dish and add incredible freshness to every bowl.
11. Chipotle Chicken Quinoa Bowl
Spicy chipotle-glazed chicken tops protein-packed quinoa and beans for a nutritious dinner. Loading it with fresh vegetables makes this bowl incredibly satisfying and healthy.
Ingredients: 4 chicken breasts, 2 cups cooked quinoa, 1 can pinto beans, 2 chipotle peppers in adobo, 2 tbsp honey, mixed greens, cherry tomatoes, corn, avocado slices.
How To Make Chipotle Chicken Quinoa Bowl
1. Blend chipotle peppers with honey and a splash of water to create a smooth, spicy glaze. Brush this mixture generously over chicken breasts, coating both sides completely.
2. Grill chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing.
3. Warm quinoa and pinto beans separately in the microwave or on the stovetop until heated through. Season both with salt and pepper for enhanced flavor.
4. Arrange mixed greens in bowls, then top with warm quinoa, beans, sliced chicken, cherry tomatoes, corn, and avocado. Drizzle with any remaining chipotle glaze for extra flavor.
Final Thoughts
These pinto bean recipes prove that pantry staples can create extraordinary meals. From comforting soups to loaded bowls, each dish transforms simple ingredients into satisfying dinners.
Keep canned beans stocked in your pantry, and you’ll always have the foundation for quick, nutritious meals that bring families together around the table.
