Pinto beans are a quiet culinary superstar, packed with flavor, fiber, and plant-based protein. These speckled, rose-colored legumes have been a dietary staple across the Americas for centuries, especially in Mexico and Southwestern cuisines. (The name pinto comes from the Spanish word for paint: pintar.) When cooked, their markings fade to tan, and they become wonderfully creamy. So whether you’re blending them into a velvety dip, simmering them in chili, tossing them into a salad, or tucking them into a wrap, pinto beans deliver seriously satisfying results. Here are some of our favorite recipes to get you inspired.
Cook your own pinto beans: Many of our recipes call for canned pinto beans, but you can easily make a batch from scratch when you have time, then store them in the freezer. You’ll save money, and the flavor is better. A 15-ounce can of beans is equal to 1½ cups of cooked beans.
Black beans versus pinto beans: Black beans are small and firm, with a dense texture. Pinto beans are larger and have a softer, creamier texture (and, of course, a lighter color). In many savory recipes, such as salads and chilis, you can use them interchangeably.
Perfect for busy days when you want a hearty meal in a hurry, this simple chili makes delicious use of canned pinto beans and tomatoes. Everyday seasonings bring the mix to life, and after just 20 minutes of simmering, it’s ready to serve. Enjoy it with brown rice, quinoa, whole grain pasta, or a chunk of whole grain bread.
“This was so easy to make and was wonderful. Even my family, who are not vegan, loved it! I’ll be making this a lot.” —Teri
Got corn tortillas in the fridge? You’re just minutes away from these family-friendly tostadas! Bake the tortillas for 5 minutes until crisp, then slather on mashed pinto beans mixed with salsa, cumin, and chipotle. Pile on lettuce, tomato, and red cabbage, and finish with a creamy drizzle of mashed avocado. Dinner, done!
“Easy recipe with simple ingredients and lots of flavor. I added a little salsa on top. Delicious!” —Cindi
Ready in just 30 minutes, this comfort-food mashup is a reader favorite for its simplicity and kid-approved flavor. Canned pinto and black beans, tomatoes, spices, and pasta all cook together in one pot, while a quick potato-based cheese sauce adds a creamy finish.
“This is a fantastic recipe. And that vegan potato “cheese” sauce….holy cow. This whole meal is picky-child approved.”
Fresh seasonal nectarines and blueberries shine in this sensational summer salsa. A few flavorful additions—red pepper flakes for heat, a splash of lemon, fresh cilantro, and a hint of maple syrup—bring it to life. Pinto beans add substance without overpowering the juiciness of the fruit. Serve with baked tortilla chips.
“This is wonderful as a salsa and a taco filling. One of my favorite FOK recipes.” —Anne
Switch up your wrap game with these folded quesadillas featuring pinto beans mashed with a little plant-based milk and chili powder. The other quarters are filled with brown rice and pico de gallo, guacamole, and fresh spinach and olives. Quick to make, they’re perfect for busy days. Serve with pico de gallo or hot sauce and enjoy.
“This is one of our favorites.” —Vicki
This chunky, no-fuss Mexican-style soup features a flavorful trio of beans—pinto, black, and kidney—simmered with canned fire-roasted tomatoes, chili powder, and onion. A cup of brown rice cooks right in the pot, thickening the soup and making it extra filling.
“Absolutely amazing! Made as is. So easy. So flavorful!”
We love these burritos for a quick and easy lunch. Earthy pinto beans and sweet corn soak up the tasty seasonings. To assemble, spread the bean mixture onto warmed tortillas, add avocado, lettuce, and salsa—and dig in! Pro tip: Make a double batch of the bean mix and reheat the leftovers for an even speedier meal the next day.
“This recipe is one of my favorites on FOK! It’s spicy without being too spicy, and even my picky spouse enjoys it.” Louise
The creamy texture of pinto beans is ideal for chili and pairs well with chewy bulgur. Roasted tomatoes, onions, poblano halves, jalapeño, and garlic add depth to the sauce, which also features cocoa powder for a subtle mole flavor. Top with roasted pepitas, cilantro, and scallions.
“It’s the best WFPB chili I’ve ever made…and I’ve tried a lot of recipes. This one can be enjoyed by even the most ardent flesh-eater.” —Anne
Looking for a special family dinner that makes you feel like you’re dining out? Be sure to try this fajita platter. A homemade grilled salsa is integral to the success of the recipe: First, it’s brushed over the veggies before grilling, then mixed with mashed pinto beans for a side dish.
The perfect combination of fresh and satisfying, these taco lettuce wraps are filled with a tasty mix of quinoa, pinto beans, corn, and red onion. Lettuce lends a pleasing green element, but it’s the zesty cantaloupe-jalapeño salsa with a refreshing hint of mint that takes them over the top.
“This recipe was a hit! My youngest son and husband really liked it. I’m sure I’ll make it again and again.” —Suki
This creamy root veggie bisque will warm you up from the inside out and features sweet potatoes, parsnips, celery root, and turnips blended into a silky soup. Pinto beans add extra body, and a splash of sherry vinegar lifts the earthy flavors. Top with crunchy whole grain croutons to finish it off, or serve with a wedge of whole grain bread.
This flavorful spread, created by Native American chefs Lois Ellen Frank and Walter Whitewater, transforms humble pinto beans into something special. Blackened garlic (made by charring peeled cloves in a skillet) adds an earthy depth and softens the sharpness of raw garlic, creating a smooth, buttery flavor. Slather it on toast, tuck it into sandwiches or wraps, or serve as a dip alongside fresh veggies.
Start with canned pinto beans, then just stir in Chef Del Sroufe’s easy homemade barbecue sauce and bake for a hearty dish you’ll want to eat all week. Made with maple syrup, mustard, and molasses, the simple sauce has a rich, smoky flavor that transforms everyday beans into something special.
“We made this for our 4th of July celebration, and it was really good!”
This easy pinto bean chili uses dried pinto beans and is a great year-round meal: In summer, it’s a relief not to turn on the oven, and in cooler months, who doesn’t love digging into a warm, comforting bowl?
These crispy chalupas (Spanish for boat) are a plant-based twist on a beloved Mexican favorite. Each crunchy tortilla “boat” is filled with a tasty blend of pinto beans and crispy air-fried crumbled tofu, then finished with smoky chipotle queso and fresh pico de gallo.
“These are fantastic! Even my foodie non-vegan daughter thought these were great; she especially loved the chickpea queso.” —Michelle
In this taste bud–tingling riff on avocado toast, mashed pinto beans. seasoned with lime juice and chili powder are topped with fresh tomatoes, creamy avocado, and crisp radishes. The gremolata is optional but worth the extra few minutes. (Don’t let the name intimidate you: Gremolata is just a mix of parsley, jalapeño, lime juice, and garlic!)
This crowd-pleasing chili comes together in just 45 minutes, thanks to the convenience of canned beans and tomatoes. Ancho chili powder, cumin, and cayenne deliver bold, well-rounded flavor. Serve with crusty whole grain bread, some brown rice, or a baked potato.
“I’ve made this one plenty of times, including this past weekend while camping out. The fellas said this was one of the best camp dinners they’d ever had. It’s perfect!”—Todd
Grilled veggies take this pasta salad to the next level, adding smoky depth and natural sweetness. Pinto beans lend heft, while a zesty lime–Dijon vinaigrette ties everything together with a refreshing kick. Made with red lentil penne (though any pasta you have on hand will work), this nourishing salad is perfect for potlucks, picnics, or weeknight dinners.
“One of our favorite new recipes! Even my husband, who isn’t WFPB loved it.” —Stephanie
Whether you serve them with fresh jicama “chips” or plain ol’ baked corn chips, you’ll love these scrumptious nachos. Pile on a seasoned mix of pinto beans and corn, then add spinach, tomatoes, avocado, and a drizzle of chipotle queso. Finish with scallions, olives, and jalapeño for the perfect shareable snack or meal.
