This Mexican beans recipe combines pinto beans with seasoned veggies and the perfect balance of Mexican spices. It's so flavorful, easy to make, and is the ultimate side dish the whole family is guaranteed to love!
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The Best Mexican Beans
If you like Mexican food, you're going to love this Mexican bean recipe! It packs all of the best Mexican flavors into a hearty bean dish that's absolutely delicious.
This recipe takes canned pinto beans and simmers them with an assortment of Mexican spices, plus onion and jalapeño for a spicy kick. They're finished off with a little squeeze of fresh lime to bring out all the flavors and serve with the rice of your choice.
I love making these simple Mexican pinto beans when I need a filling side dish or even a main dish whipped up with minimal prep time. They're perfect for serving alongside this Mexican tater tot casserole and Jiffy jalapeno cornbread for the ultimate Mexican food feast!
Why This Recipe Works
It's so easy to make. All you have to do is cook the veggies, add the seasonings, then let the beans simmer until they're perfectly tender. You don't have to let the beans soak overnight since we're using canned pinto beans instead of dried beans, so this recipe is convenient to whip on short notice.
Restaurant-worthy. These Mexican pinto beans are every bit as good, if not better, than the beans from your favorite Mexican restaurant.
Customizable. These Mexican beans offer plenty of room for customization. You can add any extra ingredients you want, like ground meat, extra spices, or shredded cheese.
Ingredients
Another reason to love this Mexican bean recipe is that it's made with basic ingredients. You might even have some of them on hand already!
Check out everything you'll need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 jalapeno peppers, seeded, chopped
- 1 tomato, chopped
- 1 teaspoon garlic powder
- ½ teaspoon dried Mexican oregano
- ½ teaspoon paprika powder
- ½ teaspoon cumin powder
- Salt and pepper, to taste
- 2 14oz. pinto beans, canned
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Brown rice to serve with
By the way, if you have any pinto beans left over, then I definitely recommend putting them to good use and making this charro beans recipe next! It's another one of the best Mexican bean recipes with chorizo added for a spicy kick.
How To Make Mexican Beans
1. Cook the veggies: Heat olive oil in a large skillet or sauce pot over medium high heat. When the skillet is hot, add the onions and jalapeño peppers. Cook, stirring frequently, for 5 minutes.
2. Add the spices: Add the chopped tomato, garlic powder, oregano, paprika, and ground cumin to the skillet. Give everything a mix and let it cook for 3 minutes.
3. Cook the beans: Add the pinto beans and vegetable broth to the skillet. Cook pinto beans on a low simmer for 25 minutes. Mash some of the beans and add more stock if the beans begin to look dry.
4. Serve: Stir in the fresh lime juice and serve the cooked beans warm alongside brown rice. Enjoy!
Tips To Make The Best Recipe
- Experiment with adding ingredients to the beans, like chili powder, minced chipotle peppers, and diced bell peppers.
- Make Mexican cowboy beans by adding diced bacon to the bean mixture.
- Add some adobo sauce to the beans to make this recipe even spicier.
- Rinse the pinto beans before adding them to the skillet. Using rinsed canned beans will make for firmer, less mushy beans.
How To Store Mexican Pinto Beans
In the fridge: Store the cooked Mexican beans in an airtight container in the fridge for up to 5 days.
In the freezer: Allow the Mexican pinto beans to cool completely, then transfer them to a freezer-safe bag or airtight container and freeze for up to 6 months.
Reheating: Microwave the cooked beans in 20-second increments or heat in a small pot over medium-low heat, stirring frequently. For the frozen beans, let them thaw in the fridge first or add some more reheating time.
FAQS About This Mexican Beans Recipe
What is the name of Mexican beans?
Mexican beans refer to pinto beans, also known as frijoles de la olla. Since pinto beans are grown in Mexico, they are most often seen in Mexican recipes.
Can I use different kinds of beans for this recipe?
Yes, feel free to use other types of canned beans, like black beans or kidney beans, for a different flavor.
Is this Mexican beans recipe vegetarian?
Yes, this recipe is vegetarian since it's made without meat and with vegetable broth.
What can I serve with Mexican pinto beans?
These Mexican pinto beans are delicious with this Mexican street corn casserole, Mexican chicken casserole, Chipotle cilantro lime rice, and Chipotle chicken.
More Recipes
- Sour cream chicken enchilada casserole
- Mexican breakfast casserole
- Mexican cornbread casserole
- Mexican chili
- Pinto beans and rice
- Tex Mex casserole
- Pork enchiladas
- Caldo de pollo
- Taco stuffed shells
Mexican Pinto Beans
This Mexican beans recipe combines pinto beans with seasoned veggies and the perfect balance of Mexican spices. It's so flavorful, easy to make, and is the ultimate side dish the whole family is guaranteed to love!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 jalapeno peppers, seeded, chopped
- 1 tomato, chopped
- 1 teaspoon garlic powder
- ½ teaspoon dried Mexican oregano
- ½ teaspoon paprika powder
- ½ teaspoon cumin powder
- Salt and pepper, to taste
- 2 14oz. pinto beans, canned
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Brown rice to serve with
Instructions
- Heat olive oil in a large skillet or saucepot, over medium-high heat.
- Add onions and jalapeno peppers. Cook, stirring for 5 minutes.
- Add tomato, garlic powder, oregano, paprika, and cumin. Cook for 3 minutes.
- Add the pinto beans and stock.
- Simmer the beans for 25 minutes. Mash some of the beans and add more stock if needed.
- Stir in lime juice and serve beans warm, with brown rice on the side.
Nutrition Information:
Serving Size:
1 servingAmount Per Serving: Calories: 191Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 598mgCarbohydrates: 35gFiber: 10gSugar: 0gProtein: 10g
Megan
Wow. Just made these. They are easy, and so full of flavor. We like spicy, so I added the Adobe sauce (and some peppers). So tasty!
Brendan Cunningham
Hi Megan! We are so happy you liked the recipe 🙂