Grab a can of pinto beans and make one of these healthy dinners.
From soups to grain bowls, pinto beans are an affordable, plant-based source of protein in these recipes.
Recipes like Chicken Tinga Rice Bowls and Bean Burgers with Spicy Guacamole are sure to become a weeknight go-to.
Photo: Jacob Fox
Finish with your favorite toppings like avocado and lime wedges.
This recipe is just as delicious with sweet potatoes in place of russets.
Don’t shy away from the poblano peppers.
Dera Burreson
They offer a mild heat but deliver a depth of flavor you might’t find in regular green bell peppers.
Bean Burgers with Spicy Guacamole
These bean burgers will even yo carnivores.
The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor.
Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthier dinner.
The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.
Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later.
Vegetarian Gumbo
This flavorful vegan dinner is a veggie version of the Louisiana classic.
It’s chock-full of butternut squash, tomatoes, poblano peppers and okra, to name just a few.
This vegetarian gumbo is a quick dinner packed with flavor and spice that’s done in only 30 minutes.
To make it a meal, serve it with cornbread drizzled with olive oil.
Mashing some of the beans and hominy thickens this slow-cooker posole and releases more of their earthy flavor.
You may add garlic and dried chiles to bring depth of flavor as well.
The beans are flavored with smoked paprika, but sweet or hot would work well too.
To give it a Mexican-inspired twist, use chili powder as the spice instead of the paprika.
The top tortilla layer gets beautifully crispy in the slow cooker.
Antonis Achilleos
We use pinto beans, but you could easily swap in black beans.
For the best flavor, use fresh, good-quality chili powder and Mexican oregano.
Look for both at Latin markets or in the bulk spice section at well-stocked natural-foods stores.
Jacob Fox
Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
