This easy recipe for gluten free cheesy pinto beans is delicious as a dip with tortilla chips or in your bean burritos. This bean dip recipe is baked with cheese on top and served hot. It is a Mexican style bean dish full of flavor and spices.
I like to serve this dish hot right of the oven, but bean dip recipe is also delicious cold out the refrigerator the next day too. If the dip is a bit too thick the next day you can add 1 tablespoon olive oil and reheat to make the dish creamy again.
If you are looking for more party snack recipes you might like my Creamy Sausage Bean Dip, my Easy Ground Beef Nacho Casserole, my Gluten Free Easy Homemade Garlic Hummus, or my Air Fryer Spicy Roasted Peanuts.
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Instructions
Preheat your oven to 400 degrees.
In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.
In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.
Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.
Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.
Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.
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Frequently Asked Questions
My favorite options to add flavor are onions, minced garlic and of course spices. For this recipe I combined smoked paprika, chili powder, cumin and salt to give these beans lots of flavor. You can use regular ground paprika, but smoked has a lot more flavor in my opinion.
I love to serve these gluten free cheesy pinto beans with tortilla chips as a snack. They are perfect on a gluten free tortilla shell to make a bean burrito or with meat and veggie. I also enjoy this recipe as a side dish with rice and barbecued meat.
More Recipes You Might Enjoy
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 40% off your first order!
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Gluten Free Cheesy Pinto Beans
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free cheesy pinto beans is delicious as a dip with tortilla chips or in your bean burritos. This bean dip recipe is baked with cheesy on top and served hot. It is a Mexican style bean dish full of flavor and spices.
Ingredients
- 2 - 15 ounce cans Pinto Beans, drained and rinsed
- ½ cup Chicken Stock
- 2 Tbsp. Olive Oil
- 1 small Yellow Onion, finely chopped
- 1 Tbsp. Minced Garlic
- 1 tsp. Smoked Paprika
- 1 tsp. Chili Powder
- 1 tsp. Ground Cumin
- 1 tsp. Sea Salt
- 1 cup Cheddar Cheese, shredded
- 1 cup Monterrey Jack Cheese, shredded
- Gluten Free Tortilla Chips, for servings
Instructions
Preheat your oven to 400 degrees.
In a food processor or blender puree 1 can of pinto beans (drained and rinsed) with the chicken stock. Set aside.
In a skillet over medium heat add the olive oil and cook the onions and minced garlic until the onions are translucent, about 3-4 minutes. Add the spices and cook 1-2 minutes more.
Add the can of pinto beans, the bean puree, ½ cup cheddar cheese and ½ cup monterrey jack cheese to the onion mixture and stir to combine.
Pour into a 2 quart or 8x8 glass baking dish. Top with remaining cheese.
Bake at 400 degrees for 10 minutes. The beans will be bubbling around the edges when they are done.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dips, Side Dishes
- Method: Baking
- Cuisine: Gluten Free
Liisa Lilley says
This recipe was a huge hit! I had way too many pinto beans so thought I’d try this recipe out, it turned out amazing! My partner devoured almost the whole thing (he left some for me lol), he told me I can make this for him anytime. Would definitely make this again and recommend!! Thank you so much for sharing your recipe!
smallfarmbiglife says
I'm so glad this recipe was a hit for you Liisa! Thank you for sharing a comment. ~Elaine
Bethany Parker says
Made this tonight for dinner (vegetarian here) and it was delicious! Perfectly seasoned and I loved the texture of the blended beans and the whole ones. Perfect as a dip and we added to tortillas for bean wraps. Thanks for such a tasty recipe!
smallfarmbiglife says
I'm so glad you enjoyed this recipe Bethany! Thank you for leaving a comment. ~Elaine