17 Best Canned Pinto Beans Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spiced Pinto Bean Salad with Avocado Dressing

Spiced Pinto Bean Salad with Avocado Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked pinto beans (about 1 can, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1/2 small red onion, finely diced
• 1 jalapeño, minced (optional; seeds removed)
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil, divided
• 1 lime, juiced (about 2 tablespoons)
• Salt and black pepper to taste
• 1 ripe avocado
• 2 tablespoons lime juice (for dressing)
• 1 tablespoon olive oil (for dressing)
• 2 tablespoons Greek yogurt or sour cream (optional)
• Salt to taste (for dressing)
• 2-4 tablespoons water (to thin the dressing as needed)

Instructions

1. 1. If using dried pinto beans, rinse, soak overnight, and simmer until tender; drain. If using canned beans, drain and rinse well.
2. 2. In a large bowl, combine beans, corn, red bell pepper, red onion, jalapeño, cilantro, cumin, smoked paprika, and 1 tablespoon olive oil. Season with salt and pepper; toss to coat.
3. 3. Squeeze the juice of the lime over the salad and toss. Let flavors meld for about 10 minutes.
4. 4. Make the avocado dressing: in a blender or bowl, mash the avocado, add 2 tablespoons lime juice, 1 tablespoon olive oil, yogurt (if using), and a pinch of salt. Blend until smooth, adding water a little at a time to reach desired consistency.
5. 5. To serve, drizzle some of the dressing over the salad or serve on the side. Garnish with extra cilantro if desired. Refrigerate leftovers for up to 1 day.

2. Brisket Nachos

Brisket Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Use leftover shredded beef brisket to make these easy but insanely delicious BBQ brisket nachos. Great as a party appetizer or dinner & easy to customize!

Ingredients

• 4 ounces corn tortilla chips
• 1 cup leftover cooked shredded brisket
• 1 corn cob (kernels cut off cob (or 1 cup canned/frozen))
• 1/2 small red onion (diced)
• 1 jalapeño pepper (thinly sliced)
• 2 green onions (chopped)
• 1/2 cup pinto beans
• 1 large tomato (chopped)
• 1/4 cup BBQ sauce
• 3 ounces shredded cheese
• chopped fresh cilantro
• sliced avocado
• lime wedges

Instructions

1. Preheat oven to 350°F.
2. Place a layer of half the tortilla chips in a cast iron skillet or small foil lined baking sheet.
3. Layer half of all the other ingredients on top. Repeat with an additional layer.
4. Place in the oven for 5-10 minutes until cheese is melted and bubbly.
5. Remove and garnish as desired. Serve with additional BBQ sauce and/or sour cream if desired.

3. 3 Bean Salad

3 Bean Salad Recipe – Mexican Style is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’, ‘6 servings’]

3 Bean Salad Recipe – Mexican Style: An easy, no-cook, side dish recipe that can be made for a weeknight dinner, or for a potluck dinner at an event!

Ingredients

• 1 15.5 oz can black beans (rinsed)
• 1 15.5 oz can pinto beans (rinsed)
• 1 15.5 oz can dark red kidney beans (rinsed)
• 1 15.5 oz can corn (drained)
• .5 red bell pepper (diced)
• .5 orange bell pepper (diced)
• .5 yellow bell pepper (diced)
• .5 green bell pepper (diced)
• .25 red onion (diced)
• .5 cup Cilantro Lime Vinaigrette Dressing
• salt (to taste)
• fresh cilantro ((if desired) chopped)

Instructions

1. Drain and rinse all beans and pour into medium size bowl
2. Drain corn and add to beans
3. Add in peppers, onions and dressing
4. If desired, sprinkle on fresh cilantro and salt to taste

4. Sauteed Kale, Bean, and Avocado Salad

Cooked Kale Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT7M · Total: PT17M · Yield: [‘2’]

This sautéed kale salad with beans and avocado is a delicious, healthy lunch and a delightful way to enjoy kale! We love making this sautéed kale with garlic and sesame to serve as a side, but it can easily be turned into a complete meal by adding protein-packed pinto beans, creamy avocado chunky, calcium-rich tahini, and served atop a filling bed of quinoa (or rice).

Ingredients

• 1 tablespoon toasted sesame oil
• 2 large bunches curly kale (rinsed, stems removed, and roughly chopped into bite-sized pieces. )
• ¼ teaspoon garlic powder (or two large cloves of garlic, minced)
• ¼ teaspoon sesame seeds (white or black)
• ¼ teaspoon salt (adjust to personal taste)
• ¼ teaspoon red pepper flakes
• 1 can pinto beans (rinsed and drained)
• 1 avocado (diced)
• 2 tablespoons tahini
• 2 cups cooked quinoa (optional)

Instructions

1. In a large sauté pan over medium heat, add the toasted sesame oil.
2. Once hot, add the chopped kale and toss it with the oil using a spatula.
3. Add the garlic powder (or fresh minced garlic), sesame seeds, salt, and red pepper flakes and mix it evenly with the kale. 
4. Cook for about 5-7 minutes, regularly tossing frequently to prevent burning. Remove from heat. 
5. Mix in pinto beans and diced avocado and serve atop quinoa (if desired). Top with a generous drizzle of tahini and enjoy!

5. Pulled Pork Chili

Pulled Pork Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 people’]

A thick and hearty chili that’s loaded with pulled pork and so easy to make!

Ingredients

• 1 tablespoon olive oil
• 1 pound Mexican pulled pork
• 2 15-ounce cans crushed tomatoes (ideally fire roasted)
• 2 teaspoons chili powder
• 3 cups cooked pinto beans ( or 2 15-ounce cans, drained)
• 1 teaspoon smoked paprika
• 8 ounces canned roasted and diced green chiles (drained, (recipe note #1))
• 1 cup frozen corn (or fresh corn kernels from 2 ears of corn )
• kosher salt and freshly ground black pepper (to taste)
• shredded Monterey Jack cheese
• sour cream
• diced avocado
• diced fresh tomato
• chopped fresh cilantro
• thinly sliced jalapeño
• chipotle hot pepper sauce
• lime wedges

Instructions

1. Heat olive oil in a large saucepan or dutch oven over medium heat. Add pulled pork; cook and stir until hot with some crispy edges, about 5 minutes. Add pinto beans, tomatoes with juice, chili powder and paprika; stir and bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.
2. Add roasted chiles and corn; cook and stir until heated through, about 5 minutes more. Season to taste with salt and pepper. Serve piled high with your favorite toppings.

6. Texas Caviar

Texas Caviar Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’12’]

Texas Caviar is also known as Cowboy Caviar! It’s a great dip, salad or topping to your favorite grilled chicken or steak!

Ingredients

• 1 15 oz can pinto beans, rinsed and drained
• 2 15 oz can black beans, rinsed and drained
• 2 15 oz cans white corn, drained
• 1 4 oz can chopped green chiles, undrained
• 1 red bell pepper (cored, seeded and finely chopped)
• 1 green bell pepper (cored, seeded and finely chopped)
• 1 small red onion (finely chopped)
• 3 Tbsp Gourmet Garden lightly dried cilantro
• ½ c. rice vinegar
• ½ c. olive oil
• ⅓ c. sugar
• ½ tsp Gourmet Garden Stir-in Garlic Paste

Instructions

1. Combine pinto beans, black beans, corn, green chiles, red bell pepper, green bell pepper, onion, and cilantro in a large bowl.
2. In a small saucepan mix together vinegar, olive oil, sugar, and garlic paste. Bring to a boil and simmer the mixture for 3 minutes. Remove from heat. Pour dressing over the bean mixture and toss to coat. Refrigerate at least two hours before serving.

7. Southwestern Crockpot Beef Stew

Southwestern Crockpot Beef Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT180M · Total: PT200M · Yield: [‘8’, ‘8 people’]

Who doesn’t love the warmth of a homemade beef stew, especially when it has a southwestern flare? This crockpot recipe is full of juicy tomatoes, whole kernel corn, pinto beans, and beef. Every bite is full of flavor!

Ingredients

• 2 lbs ground beef
• 1 1/2 cups onions, (diced)
• 1 28 ounce can petite diced tomatoes, (liquid reserved)
• 1 16 ounce can pinto beans, (rinsed and drained)
• 1 16 ounce can whole kernel corn, (rinsed and drained)
• 1 cup Pace Picante Sauce, ((I recommend Medium))
• 3/4 cups water
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin, (ground)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon salt

Instructions Crockpot Instructions

1. Brown the ground beef in a skillet until no longer pink. Drain the fat and pour the meat into the Crockpot.
2. Combine all other ingredients above into the Crockpot and stir well.
3. Cook for 5-6 hours on low or cook for 2- 3 hours on high. 
4. When done, serve and top with your favorite toppings.

Stovetop Instructions

1. Brown the ground beef in a skillet until no longer pink. Drain the fat and pour the meat into a large pot.
2. Add all the other ingredients to the large pot and stir well to combine.
3. Bring to a boil, then reduce the heat to medium-low and cook covered for 2-3 hours.
4. When done, serve and top with your favorite toppings.

8. Skillet Chicken with Beans and Greens

Skillet Chicken with Beans and Greens is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 Servings’]

This Skillet Chicken with Beans and Greens recipe is an amazing meal with so much flavor. It is healthy and complete with all that you need for dinner in one pan.

Ingredients

• 1 tsp granulated garlic
• 1 tsp sea salt
• ½ tsp black pepper
• 8 chicken thighs (bone-in skin-on)
• 1-2 Tbsp canola oil
• 2 large shallots (minced)
• ¼ cup white wine
• 1 ¼ cups chicken stock
• 1 Tbsp Dijon mustard
• 2 Tbsp butter
• 2 Tbsp lemon juice
• 1 tsp dried tarragon
• 4 cups kale (stems removed, roughly chopped)
• 1 – 398 mL can pinto beans (drained and rinsed)
• 5 cups baby spinach

Instructions

1. In a small bowl, mix together the granulated garlic, sea salt, and black pepper.
2. Pat the chicken thighs dry with a paper towel and season them on both sides with the garlic mixture.
3. In a large skillet with a tight-fitting lid, heat 1 Tbsp of canola oil over medium heat.
4. Cook the chicken by placing 4 thighs into the heated skillet, skin side down, and cook until the skin is golden brown, about 5 minutes. Flip the chicken and continue to cook the other side until browned, about 3 minutes.
5. Transfer the browned thighs to a plate and repeat with the remaining thighs, adding more canola oil if needed.
6. Remove the second set of thighs and add the shallots and white wine to the pan. Cook over medium heat for 2-3 minutes, scraping up the brown bits from the pan with a wooden spoon. The wine should be evaporated in this step.
7. Add the chicken stock and Dijon mustard to the skillet and bring to a simmer. Continue to scrape up the brown bits from the bottom of the pan with your wooden spoon.
8. Simmer over medium heat until the mixture has reduced to about ¾ of a cup or close to half the volume, about 5 minutes.
9. Turn the heat off and stir in the butter. Once the butter has melted, add the lemon juice and tarragon and mix to combine.
10. Add the chopped kale and pinto beans to the skillet, stirring to coat the kale with the sauce.
11. Add the chicken back to the pan, tucking it into the kale, pour in any chicken juices from the plate, and put the lid on.
12. Bring to a simmer and cook over low heat for 30 minutes.
13. After 30 minutes, add the baby spinach to the skillet, don’t stir, and cover for 2 minutes or until the spinach is slightly wilted.
14. Transfer to a large serving bowl or platter.
15. Enjoy as is with a crusty loaf of country bread for dipping or over creamy polenta or mashed potatoes.

9. Pinto Bean Soup

Pinto Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup dried pinto beans, rinsed and sorted
• 4 cups vegetable broth
• 2 cups water
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 1 celery stalk, diced (optional)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• 1/2 teaspoon chili powder
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 tablespoon lime juice (optional)
• Fresh cilantro, chopped for garnish (optional)

Instructions

1. 1. Rinse the pinto beans and quick-soak: in a large pot, cover 1 cup beans with 3 cups water, bring to a boil for 2 minutes, remove from heat, cover and let stand 60 minutes; drain and rinse.
2. 2. In a large heavy pot, heat 1 tablespoon olive oil over medium heat. Add the onion, carrot, and celery and sauté until they are soft and translucent, about 5–7 minutes.
3. 3. Add the minced garlic and cook for 1 minute, then stir in the cumin, paprika, and chili powder and cook until fragrant, about 30 seconds.
4. 4. Stir in the diced tomatoes (with their juices), drained beans, 4 cups vegetable broth, 2 cups water, and the bay leaf. Bring to a boil, then reduce to a gentle simmer.
5. 5. Simmer, uncovered, until the beans are tender and flavors meld, about 45–60 minutes. If the soup becomes too thick, add more water a little at a time.
6. 6. Remove the bay leaf. Season with salt and pepper to taste and stir in lime juice if using.
7. 7. Ladle into bowls and garnish with chopped cilantro; serve with crusty bread or cooked rice if desired.

10. Slow Cooker Chicken Taco Soup

Slow Cooker Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT210M · Total: PT225M · Yield: [‘6’, ‘6 servings’]

Slow cooker chicken taco soup is an easy, homemade meal that comes together entirely in your slow cooker. This chunky, broth-based soup is filled with tomatoes, corn, beans, peppers, and shredded chicken.

Ingredients

• 16 ounces boneless, skinless chicken breasts
• 15 ounces canned black beans (drained and rinsed)
• 15 ounces canned pinto beans (drained and rinsed)
• 30 ounces canned petite diced tomatoes
• 2 cups frozen corn
• 1 medium onion (diced)
• 1 green bell pepper (diced)
• 2 jalapeños (diced)
• 2 garlic cloves (minced)
• 2 tablespoons taco seasoning
• 16 ounces chicken broth
• 1 lime (optional)

Instructions

1. In a 6 quart slow cooker, add beans, tomatoes, corn, onion, bell pepper, jalapenos, garlic, taco seasoning, and chicken broth. Stir to combine. Nestle the chicken breasts into other ingredients to mostly cover chicken. Cover with a lid and cook on low heat for 3 1/2 to 4 1/2 hours, depending on thickness of your chicken breasts.
2. Once chicken is cooked through, remove chicken breasts from the slow cooker and shred with a fork. Add shredded chicken back to your soup and stir to combine.
3. Portion soup into bowls and serve with a wedge of lime or squeeze lime over each bowl before serving. Optionally, top with a handful of shredded cheese, a dollop of sour cream, or crushed tortilla chips.

11. Chicken Taco Casserole

Chicken Taco Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT-497085H35M42S · Cook: PT-497085H35M42S · Total: PT-497085H35M42S · Yield: [’10’, ‘Serves 10’]

Easy chicken taco casserole with brown rice, green chilies, pinto beans, mexi-corn and bell peppers, topped with cheesy tortilla chips.

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons taco seasoning, divided (see recipe in notes)
• 1-pound boneless skinless chicken breasts
• 2 cups cooked brown rice
• 15-ounce can pinto beans, drained and rinsed
• ½ cup canned or frozen mexi-corn
• 2 bell peppers, seeded and sliced or diced
• 2 10-ounce cans diced tomatoes with green chilies, drained
• 4-ounce can diced green chilies
• 4-ounce can diced jalapenos (optional)
• 10-ounce can salsa verde
• Dash coarse salt and ground black pepper*
• 1 ½ cups shredded sharp cheddar cheese, divided
• ½ cup shredded pepper jack cheese, divided
• ½ bag tortilla chips
• Cilantro, green onion, avocado, plain Greek yogurt for garnish

Instructions

1. Preheat oven to 375 degrees.
2. Heat olive oil in a skillet to medium heat. Season chicken breasts with 1 tablespoon taco seasoning. Place chicken in the hot skillet and saute 4-5 minutes on each side, until chicken is browned and an instant read thermometer inserted into the center of each breast reads 165 degrees F. Remove from the pan and allow to rest 5-10 minutes. Chop chicken into small pieces.
3. In a large bowl, combine chicken pieces, brown rice, pinto beans, corn, bell peppers, tomatoes, green chilies, jalapenos (if using), salsa verde, remaining taco seasoning, salt and pepper.
4. Place mixture into a greased baking dish and top with half of both cheeses. Line the top with the tortilla chips and remaining cheeses. Bake for 15-20 minutes, until cheese is melted and bubbly.
5. Top casserole with cilantro, green onion, avocado and/or Greek yogurt.

12. Pasta E Fagioli

Pasta Fagioli Soup aka Pasta and Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Pasta and beans, or pasta e fagioli, is a quick and easy, inexpensive, nutritious and delicious meal that the entire family will enjoy. Children especially love it.

Ingredients

• 8 oz bite-size pasta ((tubetti, small shells, broken spaghetti, linguine etc.))
• 1 cup cooked cannellini beans ((Borlotti or kidney, any kind of bean will do, including garbanzo))
• ¾ cup meatless pasta sauce ((more or less depending on your taste))
• 1 Tbsp Parmigiano Reggiano ((optional, grated, to serve – please don’t use a lesser quality cheese))

Instructions

1. Boil the pasta according to the directions on the package until it is almost al dente (a little hard, not completely cooked). Remove some water, (but reserve to use later, if needed); I usually try to make the water level with the pasta.
2. Add the beans.
3. Now add the pasta sauce. If it’s too dry, add some of the reserved pasta water.
4. Stir thoroughly, and just let the pasta start to come to a boil, then remove from heat.
5. Ladle into serving bowls, add grated Parmigiano Reggiano cheese, if desired, and dinner is served!

13. Taco Soup

Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

This taco soup is a hearty blend of ground beef, two types of beans, vegetables and seasonings, all simmered to perfection. An easy dinner option that’s kid friendly and quick to make!

Ingredients

• 2 teaspoons olive oil
• 1 pound ground beef (I use 90% lean)
• 1/2 cup onion (finely chopped)
• 1 red bell pepper (seeded, cored and chopped)
• 1 packet taco seasoning
• 15 ounce can diced tomatoes (do not drain)
• 8 ounce can tomato sauce
• 4 ounce can diced green chiles (drained)
• 6 cups beef broth
• 15 ounce can black beans (drained and rinsed)
• 15 ounce can pinto beans (drained and rinsed)
• 1/2 cup frozen corn
• salt and pepper to taste
• toppings such as cilantro, tortilla strips, sour cream, avocado and shredded cheese

Instructions

1. Heat the olive oil in a large pot over medium high heat. Add the ground beef.
2. Cook for 5-6 minutes, breaking up the meat with a spatula.
3. Add the onion and bell pepper and cook for an additional 3-5 minutes.
4. Add the taco seasoning, diced tomatoes, tomato sauce, chiles, beef broth, black beans, pinto beans and corn to the pot. Bring to a simmer.
5. Simmer for 15 minutes. Taste and add salt and pepper if needed. Serve immediately with toppings of your choice.

14. Three Bean Chili

Three Bean Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘8’, ‘8 servings’]

Easy three bean chili combines a few simple ingredients into one delicious pot of chili!

Ingredients

• 1 cup diced yellow onion (about one medium onion)
• 1 pound lean ground beef
• 1 pound ground sausage
• 2 – 15.5 ounce cans of white beans (drained and rinsed)
• 2 – 15.5 ounce cans of pinto beans (drained and rinsed)
• 15.5 ounce can of red kidney beans (drained and rinsed)
• 2-1.25 ounce packets chili seasoning
• 2-14.5 ounce cans diced tomatoes (undrained)
• 12 ounce tomato paste

Instructions

1. Add ground beef, ground sausage, and onion to an 8-Quart Dutch oven or stockpot.
2. Sauté onion and meat until the onion is soft and translucent and the meats are no longer pink. If you are using lean meats or swapping out the sausage, you can add a tablespoon of olive or canola oil to help with the sautéing.
3. Add remaining ingredients: white beans, pinto beans, kidney beans, chili seasoning, diced tomatoes, and tomato paste.
4. Stir and heat over medium until chili comes to a boil.
5. Reduce heat, cover, and simmer for at least 30 minutes, stirring occasionally.
6. Remove from heat.
7. Serve topped with desired toppings.

15. Pork Posole

Two-Bit Tart is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds pork shoulder, trimmed and cut into 1-inch cubes
• 2 cans (15 oz each) white hominy, drained and rinsed
• 1 medium white onion, diced
• 4 garlic cloves, minced
• 2 dried guajillo chiles, stems and seeds removed, toasted
• 1 dried ancho chile (optional), stems and seeds removed, toasted
• 1 (14.5 oz) can diced tomatoes
• 6 cups pork or chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• Juice of 1 lime
• Fresh cilantro, chopped, for serving
• Shredded cabbage or lettuce, for serving (optional)
• Lime wedges, for serving (optional)

Instructions

1. 1. Prepare the ingredients: trim pork and cut into 1-inch pieces; rinse and drain the hominy; dice the onion; mince the garlic; toast the chiles, then soak in hot water for 15 minutes and puree with a little soaking liquid until smooth.
2. 2. In a large heavy pot, heat the oil over medium-high heat. Sear the pork pieces in batches until browned on all sides; transfer to a plate.
3. 3. In the same pot, add the onion with a pinch of salt and sauté until translucent, about 4 minutes. Add the garlic and cook for 1 minute more.
4. 4. Stir in the chile puree, oregano, cumin, and bay leaf; cook for 2 minutes to bloom the spices.
5. 5. Return the pork to the pot along with the tomatoes and stock. Bring to a boil, then reduce to a gentle simmer.
6. 6. Add the hominy and simmer uncovered for 1 1/2 to 2 hours, or until the pork is very tender and the flavors meld. Skim foam as needed.
7. 7. Taste and adjust seasoning with salt and pepper. Remove the bay leaf.
8. 8. Finish with lime juice and chopped cilantro. Serve hot with optional toppings: shredded cabbage, extra cilantro, and lime wedges.

16. Mexican Street Corn Chopped Salad

Mexican Street Corn Chopped Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ears corn, husks removed
• 4 cups romaine lettuce, chopped
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and minced (optional)
• 1 avocado, diced
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro leaves, chopped
• 3 tablespoons mayonnaise
• 2 tablespoons Mexican crema or sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Preheat a grill or grill pan to medium-high heat and brush the corn with a light coat of olive oil; season with a pinch of salt.
2. 2. Grill the corn, turning occasionally, until charred in spots and tender, about 8-10 minutes. Let cool slightly, then cut the kernels off the cob.
3. 3. In a large serving bowl, combine the chopped romaine, red bell pepper, and red onion.
4. 4. In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and a pinch of salt to make the creamy dressing.
5. 5. Add the corn kernels to the greens and vegetables; pour the dressing over and toss to coat. Stir in cilantro and crumbled cotija.
6. 6. Gently fold in the diced avocado, season to taste with salt and pepper, and serve immediately. Optional: extra cotija or lime wedges for serving.

17. BBQ Quinoa and Pinto Bean Burgers

BBQ Pinto Bean Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT10M · Total: PT65M · Yield: [‘4’, ‘4 burgers’]

These BBQ pinto bean burgers are everything you want in a veggie burger. They’re packed full of flavor from barbecue sauce, garlic, green onions, and cheese. They’re sturdy enough to hold all your favorite burger toppings. And it all comes together in about an hour.

Ingredients

• 2 cans pinto beans
• ½ cup cooked quinoa
• ½ cup panko
• 1 tablespoon all purpose flour
• ¼ cup your favorite barbecue sauce
• 3 cloves garlic, chopped
• 2 green onions, chopped
• 2 tablespoons grated cheddar cheese ((or Monterey Jack or any meltable cheese))
• 2 eggs, lightly beaten
• 1 tablespoon neutral oil (e.g. vegetable, corn, safflower) (for frying)

Instructions

1. Rinse the beans and drain. Put them in a large roasting pan and bake at about 375°F for about 10 to 15 minutes. Let cool at least slightly.
2. Add the beans to a large bowl and mash with a potato masher or fork until the beans are mostly mashed but some large pieces remain.
3. Add the quinoa, panko, flour, BBQ sauce, garlic, green onions, and cheese, and mix until uniform. Taste and add a small amount of salt and pepper if desired, a quarter teaspoon at a time.
4. Add the beaten eggs to the bean mixture and stir until the mixture comes together.
5. Form into patties of desired size and let the bean patties rest on waxed paper at room temperature for 30 minutes. If longer than 30 minutes, you will want to put these in the refrigerator.
6. Heat a griddle, cast iron skillet, or other frying pan, and add the oil in a thin layer. Once hot, add the bean patties and fry for 5 minutes until browned.
7. Flip the bean burgers and cook on the second side for 3 to 5 minutes longer.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.