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–+ servings
A cheesy pinto bean bake in a cast iron skillet, topped with cherry tomatoes and pickled onions. Perfect for dinner ideas for busy weeknights.

Quick Pinto Bean Bake

This quick pinto bean bake is a healthy and delicious meal-prep friendly dinner perfect for busy weeknights. It's easy to assemble and bakes in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Rice Resting Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican-inspired
Calories: 237
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bean Bake
  • 3 14-ounce cans pinto beans drained (4 1/2 cups cooked)
  • 1.5 cups Enchilada Sauce use a quick homemade version for best flavor
  • 1 tablespoon fresh oregano or 1 teaspoon dried
  • 0.75 cup melty cheese crumbled queso fresco, Oaxacan string cheese, shredded jack, mozzarella, Mexican cheese blend, or vegan cheese
  • 1 teaspoon olive oil for greasing the pan
For Serving (Optional)
  • Yellow Rice
  • tortillas
  • cherry tomatoes
  • avocado
  • red onion or pickled onion
  • cilantro
  • sour cream or Mexican crema
  • hot sauce
  • lime wedges
For the Yellow Rice (Optional)
  • 2 cups basmati or jasmine rice rinsed
  • 3 cups chicken stock or veggie broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon turmeric

Equipment

  • 9x9 inch baking dish or 10-inch cast iron skillet
  • Medium pot

Method
 

  1. Preheat your oven to 350F (175C).
  2. If you are making yellow rice, start that process first.
  3. Prepare your quick enchilada sauce.
  4. Grease your baking dish, cast iron skillet, or cazuela with olive oil. Add the drained pinto beans and stir in the enchilada sauce. You want the beans to be well-coated and saucy, using about 1/2 cup of sauce per 1 1/2 cups of beans. Taste the mixture and add salt if needed. Stir in the oregano and sprinkle the cheese evenly over the top.
  5. Bake uncovered on the middle oven rack for about 20 minutes, or until the beans are heated through and the cheese is melted.
  6. To serve, spoon yellow rice into bowls. Top with the saucy beans and arrange your desired fresh toppings like tomatoes, avocado, onion, cilantro, and a dollop of sour cream. Serve with hot sauce and lime wedges.
  7. To make the yellow rice: Rinse 2 cups of basmati or jasmine rice. In a medium pot, bring 3 cups of chicken stock or vegetable broth to a simmer. Whisk in 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of turmeric. Add the rinsed and drained rice, stir, and bring to a rapid boil. Cover the pot, reduce the heat to low, and simmer for 15-20 minutes, or until the water has been absorbed. Turn off the heat and let it stand, covered, for 10 minutes.

Nutrition

Calories: 237kcalCarbohydrates: 39.2gProtein: 15.1gFat: 2.7gSaturated Fat: 1.3gCholesterol: 4.8mgSodium: 634.5mgFiber: 12.6gSugar: 4.5g

Notes

While store-bought enchilada sauce works, a homemade version with a touch of chipotle can add extra flavor.

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