Mexican-Style Pinto Beans

This Mexican-style pinto bean side dish is prepared in a skillet with onion, garlic, and chili powder. The recipe card was previously missing from this page; the measured ingredients are now included below. This is a stovetop recipe, rather than an oven-baked version.

Ingredients

• 2 cups cooked pinto beans, drained
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder

Measure the beans after cooking and draining. If using canned beans, drain them before measuring 2 cups; they are already cooked. Do not use dry, uncooked beans in these skillet steps. Tomatoes, brown sugar, cumin, and paprika are not required in this version.

Method

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and cook until translucent.
3. Stir in the garlic and chili powder and cook for 1 more minute, taking care not to burn the garlic.
4. Add the cooked, drained pinto beans and mix well.
5. Cook gently for about 10 minutes, stirring as needed, then serve warm.

Serving and storage

Serve as a side for tacos or with rice. Refrigerate leftovers in a covered container within 2 hours of cooking, or within 1 hour above 90°F (32°C). Use refrigerated leftovers within 3–4 days and reheat to 165°F (74°C), following USDA guidance.

Frequently asked questions

Are the beans drained?

Yes. The recipe uses 2 cups of cooked, drained pinto beans.

Are the tomatoes fresh or canned?

This version does not include tomatoes. The previous narrative mentioned ingredients that were not part of the recipe card; the page now matches the measured recipe.

Is this baked in the oven?

No. Follow the stovetop method above. An oven-baked variation has not been verified for this recipe.

Mexican-Style Pinto Beans

A delicious and hearty dish perfect for any Mexican-themed meal.

Prep: 15 minutes minutes Cook: 45 minutes minutes Total: 1 hour hour

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Ingredients

  

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Main Ingredients

• 2 cups pinto beans cooked and drained
• 1 tablespoon olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 teaspoon chili powder

Instructions

 

Preparation Steps

• Heat olive oil in a large skillet over medium heat.
• Add diced onion and cook until translucent.
• Stir in garlic and chili powder and cook for an additional minute.
• Add cooked pinto beans and mix well.
• Let it simmer for 10 minutes and serve warm.

Notes

Perfect side dish for tacos or as a main meal.