Pinto Bean Casserole
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.
Servings: 6 servings
Calories: 263kcal
Equipment
Ingredients
- 1 red onion
- 2 bell peppers diced red yellow or orange
- 5 cloves garlic minced
- 1 tbsp olive oil
- 2 cans pinto beans rinsed & drained
- 15 oz can petite diced tomatoes
- 1 cup frozen corn
- 4 cups fresh baby spinach chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp taco seasoning more to taste
- ½ tsp salt more to taste
- ⅛ tsp ground black pepper
- ½ cup cooked quinoa
- 1 lime
- 1 avocado diced for topping
- cilantro for topping
- whole milk plain Greek yogurt or sour cream for topping
Instructions
- Add onion, bell peppers, garlic and olive oil to a large pan over medium heat. Saute until onions are translucent, about 5-10 minutes.
- Add pinto beans, diced tomatoes, corn, baby spinach and all spices (chili powder through black pepper). Saute another 10-15 minutes until everything is cooked through. Stir in quinoa.
- Squeeze lime juice on top and stir to combine. Serve warm, topped with avocado, cilantro and greek yogurt.
Notes
- My #1 secret tip for this casserole is to let the pinto beans and tomatoes simmer together for at least 10 minutes before adding the quinoa. This short simmer lets the beans soften, the tomatoes thicken, and the spices settle into the veggies so the whole casserole tastes richer and more complete without any extra work.
- Use Fresh Spices For Maximum Flavor: I like to add fresh chili powder, ground cumin, dried oregano, and taco seasoning to give my pinto bean casserole a rich and savory flavor. I always try to avoid using old spices that have been sitting in the pantry too long.
- Don’t Forget The Lime: I always squeeze fresh lime juice on top of the casserole at the end. It adds a zesty freshness that perfectly balances the hearty flavors of the beans and veggies.
- Grate Your Own Cheese: If I’m adding cheese to my casserole, I always grate it myself instead of using pre-shredded cheese. Freshly grated cheese melts better and has a richer, creamier texture.
- Double Up For A Crowd: If I’m feeding a large group, have a big family, or want leftovers for the next day, I don’t hesitate to double the recipe. This casserole is easy to scale up and always a crowd-pleaser.
- Sweetness: If I want to add a subtle touch of sweetness to the casserole, I like to stir in about ½ tablespoon of sugar or brown sugar while sautéing the vegetables.
Nutrition
Calories: 263kcal | Carbohydrates: 40g | Protein: 10.9g | Fat: 8g | Saturated Fat: 1g | Sodium: 336mg | Potassium: 880mg | Fiber: 12.2g | Sugar: 3.8g