Pinto Bean

A can of pumpkin puree adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.

We tried 11 brands, including Amy’s, Old El Paso, Ortega, and Taco Bell.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

A hearty, wholesome twist on the classic, with brown rice, canned beans, and mushrooms.

Neither a tamale nor a pie, this cozy Tex-Mex casserole is a mash-up of beefy bean chili and homemade cornbread.

This crispy-but-tender fried tuna is reminiscent of its porky namesake—particularly when paired with rich refried beans and bright pickled onions.

Rich, smoky, and complexly sweet, these from-scratch baked beans are worth the long—mostly hands-off—cook time.

This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.

This refried beans recipe comes from cookbook author Rick Martinez’s dad, who uses salt pork and bacon drippings for deeply savory beans.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Forget soaking your beans! Make like Rick Martinez and use this smart-cooking method instead. 

Quick, spicy, filling, and made mostly of pantry ingredients, this chili/tortilla soup/frito pie mash-up is calling your name. (Shhh. Listen closely.) 

This recipe is high-favor and low-maintenance, perfect for all your end-of-summer entertaining.

Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.

Everyone’s favorite dip gets an upgrade with tasty toppings.

These veggie enchiladas feature a charred tomatillo salsa verde, creamy pinto beans, and plenty of cheese.

The diner classic gets a boost from a pot of zesty, creamy beans and sweet charred limes.

An intensely flavorful broth that’s just as delicious as the beans themselves.

It's smoother than a first-date playlist and loves to get dressed up.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Because quesadillas are SO sophomore year. This chorizo and refried bean tostada recipe is what you need when your wallet is broken.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

These fillings would also work wrapped up in a tortilla or lavash.