Thank you US Dry Bean Council for sponsoring this post.” Join me to celebrate World Pulses Day with U.S. Beans!”!

Ok, I’m not sure how or why it’s taken me this long to get my pinto beans recipe up on the blog but today is the DAY, yall!  It’s World Pulses Day, which celebrates the variety, versatility and influence of pulses worldwide!

I love beans because they’re an excellent source of fiber, protein, and they are vegetarian friendly! They make for a versatile filling to quesadillas or enchiladas and are super easy to make ahead of time if you like to meal prep. Growing up, we seldom ate out at restaurants because it was difficult to find satisfying meals for my mom who was a vegetarian. Whenever we picked a place for dinner she’d ask if there were beans on the menu, lol.  This was partly because she loved Mexican food but also because beans and pulses (a group term for lentils, beans, peas etc) were culturally familiar to her. She found comfort in these dishes because they were part of her childhood and I loved that she found a little piece of her culture and home in the dishes she would try. Black eyed peas curry or kidney bean curry (Rajma) were dishes she grew up eating because beans & peas were not only nutritious they were very affordable. With what little they had, they found ways to make everything flavorful and delicious. 


Some of you have a similar story and grew up either eating lots of lentils, beans and peas yourself or watching your parents eat them and so Im sure this recipe will resonate with many of you.


I’m also pretty sure a lot of you  become vegetarian as your New Year’s resolution– and considering the U.S. grows over 10 different varieties of beans, they serve as an incredible staple in a plant based diet ! Not only do they taste good but they are also sustainably grown and sourced which means you’re helping the planet take a step in the right direction too!  Did you know there’s also a U.S. Dry Bean Council?! Yup, an entire council for beans! This organization is comprised of leaders in the bean industry and educates consumers on the versatility and benefits of beans nationwide.

 Moreover, beans are a part of so many unique culinary dishes across all sorts of cultures and serve as unique vessel to adding some excitement and taste to everyday meals. I always like to start with a mix of bell peppers, scallions and cilantro because they add a ton of flavor to the beans. You can also add other veggies to pack in extra nutrition. In terms of spices, I use taco seasoning and cumin but if you like a bit of  smoky taset to your beans you could add in some chipotle peppers or ancho chili powder and it would work really well in this recipe. 

So have fun with this recipe, add in different veggies or different types of beans like black beans and kidney beans for some more flavor and texture .   

As always, Happy Eating! 


Refried Pinto Beans




Yield 6 Servings


2, 15 oz. cans pinto beans, rinsed and drained

1 cup white onion, finely diced

1/2 cup red bell pepper, finely diced

1/2 cup green bell pepper, finely diced

4 jalapenos finely diced

1/4 cup scallions, finely sliced

1/4 cup cilantro, finely chopped

2 tbsp taco seaosning

1 tsp chili powder

1/4 tsp turmeric powder

1/2 tsp cumin seeds

2 tbsp oil

1 cup salsa

1/2 cup sour cream & 1 cup cheese optional


  1. Combine the pinto beans and salsa in a large bowl. Using an immersion blender, puree the beans to your desire consistency. I prefer mine to be slightly chunky. Set aside.
  2. In a large pot heat oil over medium high heat. Once the oil is hot, add the cumin seeds and diced jalapenos and let cook until jalapenos have started to soften.
  3. Add the diced onions and cook on medium heat until onions are almost translucent, and then add the bell peppers and continue to cook until they are soft.
  4. Add the taco seasoning, chili powder, turmeric powder, scallions, cilantro and mix until well combined. Turn heat to low or add a tiny splash of water if contents begin to stick to pan.
  5. Add the bean mixture to the pot and combine well and cook for an additional 10 minutes. Taste for salt, adjust any seasonings and turn off stove.
  6. Serve hot as a filling inside burritos, enchiladas, tacos or stir into some chili, soups etc. Additionally, add in some shredded cheese or 1/2 cup sour cream for extra flavor and richness.