We’re getting back to the basics with this one! I love exploring really simple ways to transform pantry staples, like canned beans, into a filling and satisfying meal. For these Cheesy Pinto Beans, I simply seasoned up some canned beans, puréed half to make the beans nice and creamy, then stirred in a little cheese to make it extra flavorful and satisfying. Serve them over rice and you’ve got an easy and satisfying meal for pennies.
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“By far the most delicious beans I’ve EVER tasted and SO easy!!! Comfort food I didn’t know existed! Thank you, thank you, thank you for sharing this recipe!”
NATALIE
Pinto Beans
Whenever I need a quick, hearty side dish (or let’s be honest—an easy main when I don’t feel like cooking), I turn to these cheesy pinto beans. They’re creamy, comforting, and come together with just a few basic ingredients I almost always have on hand. Whether I’m piling them into a burrito, scooping them up with chips, or eating them straight from the bowl, they always hit the spot. Simple, budget-friendly, and packed with flavor—what’s not to love?
Cheesy Pinto Beans
Servings 4 ⅔ cup eachIngredients
- 2 cloves garlic ($0.08)
- 1 jalapeño (optional) ($0.24)
- 1 Tbsp cooking oil ($0.04)
- 2 15oz. cans pinto beans* ($1.88)
- 1/4 tsp smoked paprika ($0.03)
- 1/4 tsp ground cumin ($0.03)
- 1/8 tsp freshly cracked black pepper ($0.02)
- 2 dashes hot sauce ($0.10)
- 1/2 cup shredded cheddar cheese ($0.50)
Instructions
- Mince the garlic and finely dice the jalapeño (remove the stem and seeds).
- Add the garlic, jalapeño, and cooking oil to a pot. Sauté the garlic and jalapeño over medium heat for about one minute, or just until the garlic is very fragrant.
- Add one can of pinto beans to a blender, with the liquid in the can, and purée until smooth.
- Add the puréed beans and the second can of beans (drained) to the saucepot with the garlic and jalapeño. Stir to combine.
- Season the beans with the smoked paprika, cumin, pepper, and hot sauce. Stir to combine, then heat through over medium, stirring occasionally.
- Finally, add the shredded cheddar and stir until it has melted smoothly into the beans. Taste the beans and adjust the seasoning to your liking. Serve over rice or with your favorite meal.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Cheesy Pinto Beans Step-by-Step Photos
Sauté aromatics: Mince two cloves of garlic and finely dice one jalapeño (seeds and stem removed). Add them to a pot along with one tablespoon of cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes really fragrant.
Puree beans: Add one 15oz. can of pinto beans to a blender (with the liquid in the can) and purée until smooth. Alternately, you can use an immersion blender in the pot with the beans.
Add the puréed beans to the pot along with a second 15oz. can of pinto beans (drained). Stir to combine.
Season beans: Season the beans with ¼ tsp smoked paprika, ¼ tsp ground cumin, ⅛ tsp freshly cracked black pepper, and a couple of dashes of hot sauce. Stir to combine and then allow the beans to heat through, stirring occasionally.
Once the beans are hot, add ½ cup shredded cheddar cheese.
Stir the beans until the cheese has melted smoothly into the beans.
Taste the beans and adjust the seasonings to your liking. Because canned beans and cheese contain a fair amount of salt, I did not find that I needed to add any to the beans. Serve the beans over rice, with chips, or as a side to your favorite meal!
What Else Can I Add?
Beans are such a flexible ingredient, so there are several other ingredients you can add. Here are some other ingredients that you can stir into your beans:
- Diced Hatch green chiles
- Salsa
- Diced red onion
- Diced ham or bacon
- Sour cream (makes the beans EXTRA creamy)
- Cilantro
- Green onions
Serving Suggestions
This deliciously simple recipe can be eaten a few different ways. I served mine over a bowl of rice, but you could also purée more of the beans and serve it as a beany chip dip! I think it would also be good served in a bowl then scooped up with some fluffy naan or pita. Or, simply serve them alone as a side dish with your favorite Mexican meal like these chicken enchiladas.
This was sooo good. Kept serving myself more!
I make this recipe all the time and change it up every time I make it: just goes to show what a great base recipe this is.
Modifications I make almost every time: double (or triple) the spices; double the garlic; double the jalepeno
Other successful modifications I’ve made: added diced or shredded chicken; serve with quesadillas; add one poblano pepper; add diced tomatoes; thin out with chicken broth for an easy soup; use pepper jack or Chihuahua cheese instead of cheddar.
Seriously, I never leave recipe reviews, but this recipe deserves it!
Yum! I cooked 2 cups of dried pinto beans and blended half with a bit of water to simulate canned beans. Great substitution for refried beans – eating this in burritos tonight! It’s easy to taste and add whichever seasonings you like. Great base recipe, thanks!
I had high hopes for this but after following the recipe I felt it was bland. My additions were… I added chopped onions, 5 garlic cloves, tripled the spices and added garlic salt and onion powder as well
Easy and good. Served over rice. Only had one can of pinto beans so I used a can of Great Northern, blended that with 1 heaping tablespoon of dehydrated cheddar cheese. Added mozzarella. Used jalapeno, could be more spicy. Add a few shakes of taco seasoning as well. When reheating added a little water.
I love reading all the reviews of this amazing recipe. The discussion proves how flexible, affordable, and nutritious it is. Kind of the GOLD standard of recipes. I revisit from time to time to see what people have added. Thank you for giving us such inspiration!
I used pinto beans I had in the cupboard that were seasoned with onion and pork. Not sure how that affected the taste but it certainly didn’t hurt! The dish was delicious. I didn’t have a jalapeño and I used very little hot sauce.
Good dish, added 1/4 teaspoon of salt because it needed it and sautéed onion with the garlic and jalepeno. I do not think it is necessary to double the spices as others have done, plenty of flavor. I also served this with lime Cilantro rice. Thanks.
It’s so simple but so satisfying! This is in our regular dinner rotation.
By far the most delicious beans I’ve EVER tasted and SO easy!!! Comfort food I didnt know existed! Thank you, thank you, thank you for sharing this recipe!
My daughters beg me to make this whenever my husband goes out of town for business, because when dad is gone, the girls go meatless! I never argue with them, because this is tasty, packed with protein, and soooooo easy to make!
This has replaced Kraft dinner as my go-to quickie lunch for my kid and I if I don’t have a better idea. It’s tasty enough that my 10 year old will accept the swap without complaint and I don’t get stuck eating leftover mac and cheese with the big spoon.
I generally greatly dislike pinto beans , but this recipe was amazing and so easy to make in a pinch. I found it for a lunch I was making for kids , and they loved it! I decided to taste some as well , and I ended up eating the rest with an avocado and a chicken tamale. Definitely making this again!
Easy and delicious! I cooked my beans from dry in the instant pot and used the cooking water to blend. I added a cup of cottage cheese to the blended beans for a little more protein and reserved the shredded cheddar for topping.
Excellent! Wouldn’t change a thing!