Pinto Bean Casserole

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I love making my healthy and easy pinto bean casserole because it is a meal the whole family actually eats and enjoys. It is delicious, packed with good-for-you ingredients, and I can have it ready in under 30 minutes, which is perfect for nights when I need something quick on the table.

If you are a mom like me, you know there is nothing better than a meal I can throw together quickly that my picky eaters will actually eat. This Mexican pinto bean casserole is full of flavor, fresh ingredients, and kid approved toppings that make it a healthy and easy weeknight dinne

As a nutritionist, I love that it uses high fiber beans, quinoa, and plenty of veggies instead of heavy cream, meat, or white rice, and I only need one pot for everything. The avocado, lime, and Greek yogurt on top make it creamy, tangy, and very satisfying for the whole family. This pinto bean casserole is a tasty alternative to layered taco casserole or my spaghetti squash casserole.

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🥘 Ingredients

This pinto bean casserole uses a delicious mix of pantry staples and fresh produce. Here is what I use to make it:

Red Onion: I use red onion because it adds a mild and sweet flavor that works well for kids and adults. I usually use 1 large onion, or 2 small to medium onions if that is what I have.

Colorful Vegetables: I like using bell peppers, corn, and spinach because they bring color and a nice mix of flavors. I usually add 1 cup of corn and about 4 cups of chopped spinach.

Garlic and Olive Oil: Garlic and olive oil help me build a flavorful base. I saute the garlic with the veggies to create a rich starting point.

Beans and Tomatoes: Pinto beans give the casserole a hearty texture, and diced tomatoes add a bright, tangy flavor. I use 1 can of unsalted diced tomatoes, and sometimes 2 cans when I want a stronger tomato taste.

Seasonings: I use chili powder, cumin, dried oregano, taco seasoning, salt, and pepper to season the casserole.

Grains: Cooked quinoa adds a little crunch and boosts the protein and fiber content.

Fresh Toppings: I top the casserole with diced avocado, lime juice, cilantro, and a spoon of Greek yogurt or vegan sour cream. These toppings create a creamy and bright finish that pairs well with the warm casserole.

Substitutions

Beans: If I’m not in the mood for pinto beans or just want to try something different, I’ll swap them for black beans, kidney beans, or my refried beans without lard. Each type of bean adds its own unique flavor and texture to the casserole.

Tomatoes: Instead of canned tomatoes, I sometimes use fresh chopped tomatoes, crushed tomatoes, or even plain tomato sauce as they all work well in the casserole.

Rice: Instead of quinoa, I sometimes make this casserole with my favorite type of rice.

🔪 How To Make

Making this Mexican casserole at home is incredibly simple and easy. I love how straightforward it is, and I follow the steps below to create a flavorful and versatile dish.

Saute The Vegetables: I begin by adding onion, bell peppers, and garlic to a large pan or 2-quart bean pot, along with a drizzle of olive oil or cooking spray. I saute them over medium heat until the onions turn translucent, which usually takes about 5 to 10 minutes.

Stir In Quinoa: Now, it’s time for me to add some wholesome grains to the pinto bean mixture. I stir the quinoa into the pan and let it cook with the rest of the ingredients.

Stir In Quinoa: Now, it’s time to add some wholesome grains to the pinto bean mixture. Stir the quinoa in the pan and let it cook with the rest of the ingredients.

Squeeze Lime And Mix: I squeeze fresh lime juice over the casserole and stir everything well to combine all the flavors.

Serve Warm: Finally, I serve this healthy pinto bean casserole warm. I like to top it with slices of avocado, a sprinkling of cilantro, and a dollop of Greek yogurt for extra creaminess and flavor. Then it’s ready to enjoy!

📖 Variations

I have tried many variations many times, and I can say they all work well. These are the ones I suggest trying if you want something a little different.

Warm Spicy Heat: I mix in 1 diced jalapeno or 2 tablespoons of diced green chiles when I want a little heat. I adjust the seasonings so the spice stays balanced.

Creamy Yogurt Spoon: I stir in 2 tablespoons of Greek yogurt once the casserole is done for a creamy finish. This adds a soft and smooth texture that pairs well with the warm veggies.

Veggie Packed Mix: I add 1 extra cup of chopped zucchini or 1 cup of shredded carrots when I want more vegetables. This keeps the casserole colorful and hearty.

🍽 Serving Suggestions

I love serving this pinto bean casserole as a hearty main course with a refreshing tomato avocado cucumber salad or a tangy grape salad to balance the rich flavors. It’s also great for taco night as a filling with soft corn tortillas, fresh salsa, and a squeeze of lime, or as a side alongside mushroom toast or my sweet corn tamale cakes for a complete plant-based meal.

Sometimes, I enjoy it for brunch, paired with my delicious avocado toast or a veggie-packed low calorie omelette for a protein-rich start to my day.

🧊 Storage Directions

Refrigerating: I keep any leftovers of the pinto bean casserole in an airtight container in the refrigerator. It usually stays fresh for up to 4 days.

Freezing: I don’t recommend freezing this dish because the beans and veggies can become mushy when thawed. It’s best to enjoy it fresh or refrigerated.

Reheating: I gently reheat them in the microwave or on the stove. If I’ve added cheese, I reheat slowly and stir frequently to keep it creamy and hearty.

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