17 Mexican Pinto Beans Recipe Food Network Elevate Your Taste Buds!

Ingredients

For the beans:

• 1 pound dried pinto beans, sorted and rinsed
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 6 cups chicken or vegetable broth
• Salt and pepper to taste

For the toppings:

• 1 cup diced tomatoes
• 1/2 cup chopped cilantro
• 1/4 cup diced red onion
• 1 avocado, diced
• 1 lime, cut into wedges
• Tortilla chips for serving

Instructions

1. In a large pot, combine the pinto beans, onion, garlic, jalapeno pepper, cumin, chili powder, oregano, and broth.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 2 hours or until the beans are tender.
3. Once the beans are cooked, season with salt and pepper to taste.
4. Serve the beans in bowls and top with diced tomatoes, cilantro, red onion, avocado, and a squeeze of lime juice.
5. Enjoy your delicious Mexican pinto beans with tortilla chips on the side!

This recipe yields 6 servings and can easily be doubled or tripled for a larger crowd. You can also make it ahead of time and reheat it when ready to serve, making it a great option for meal prepping.

What makes this Mexican pinto beans recipe stand out is the combination of spices and herbs used. The cumin, chili powder, and oregano add a depth of flavor, while the jalapeno pepper gives it a little kick. And let's not forget about the toppings! The diced tomatoes, cilantro, red onion, avocado, and lime juice add a burst of freshness and texture to the dish.

Pinto beans are a great source of protein, fiber, and essential vitamins and minerals. They are also low in fat, making them a nutritious addition to your diet. Plus, this recipe is vegetarian and can easily be made vegan by using vegetable broth instead of chicken broth.

So the next time you're looking for a hearty and flavorful dish, give this Mexican pinto beans recipe a try. It's simple, delicious, and will transport your taste buds to Mexico with every bite. Buen provecho!