Pinto Bean
5 recipes found
Chorizo, Egg and Cheese Tostadas
These breakfast tostadas are stacked with porky beans, funky cheese and runny eggs. It’s a dish with a lot of contrasting textures — the crunchy tostada, creamy chorizo beans and a jammy egg — that blend together cohesively. This recipe speeds things up by starting with canned beans, making it perfect for busy mornings. The beans are fried in the rendered chorizo fat to soften them and infuse them with warm spices, then mashed with chicken broth until smooth and spreadable. This recipe calls for raw Mexican pork chorizo rather than the cured Spanish variety. A squeeze of lime and a spoonful of salsa (such as salsa fresca or salsa macha) provide acidity to balance the rich elements of the dish, while the serranos and cilantro add a hit of freshness. You can have a single tostada for a light breakfast or a couple for a complete meal.
Smoky Bean and Sweet Potato Burritos
The smoky heat of chipotle chiles, combined with the sweetness of sweet potatoes and the heartiness of saucy beans come together in a chewy flour-tortilla burrito that’s ready to be your meal prep darling. Inspired by Mexican tinga, a classic guisado that builds off of the complex sweet and tangy flavor of chipotles en adobo, these burritos can be served fresh for dinner with a big green salad or Mexican rice, or wrapped up for easy lunches throughout the week. Feel free to get creative with your add-ins: Leftover rice makes them extra hearty, sliced avocado adds richness and pickled jalapeños bring spicy brightness. The filling alone is delicious served over rice and topped with greens as a tinga bowl. Best of all, these burritos freeze beautifully, giving you a stash of satisfying desk lunches that reheat in just 5 minutes.
Burrito Bowls
You can’t go wrong with rice, beans and gooey cheese swaddled in a warm flour tortilla. But this streamlined bowl version of the burrito delivers more texture and color in just a few steps. Cook rice and beans together in a skillet, then melt cheese on top. Spoon into bowls, then top with a big chunk of avocado and a quick corn salsa, which can be made with fresh or canned corn. If your fresh corn is sweet, use its kernels raw, or cook it by microwaving the cobs in their husks for three minutes before shucking. Feel free to add tomatoes, pico de gallo or radishes to the bowls as well.
Chakalaka (South African Vegetable Relish)
Chakalaka is an easy way to make the best of seasonal ingredients. A versatile dish, forgiving in all the right ways, this quick South African staple is hearty on its own, yet it can accompany almost anything, and can last for 10 days in the fridge. But all that generosity comes with some constraint: Balancing flavors here is a discovery, as you figure out how to adjust ingredients to your preference. Typically served with grilled meats or fish, it can be an easy way to have vegetables with every meal. Serve on toast, alongside a jammy egg, over pita with hummus or enjoy spoonfuls in a bowl by itself.
No-Cook Chili Bean Salad
All the usual suspects found in a vegetarian bean chili appear in this salad — canned beans, tomato, bell pepper, red onion and spices — but there’s no cooking-with-heat required. The tomatoes are salted to tenderize and coax out their sweet, umami juices. Cumin, coriander, smoked paprika and dried oregano inject smoky earthiness and complexity. While black and pinto beans are used here, it is absolutely viable to use whatever beans you have on hand for this pantry-friendly recipe. Best of all, the salad can be dressed up with the usual chili toppings such as avocado, sour cream and cheese. Eat as is, or with tortillas or corn chips on the side.