These Gluten Free Cheesy Pinto Beans are the recipe that converted me into a true believer in what a can of pinto beans can become. Two cans of pinto beans are transformed into a warm, creamy, and deeply flavorful dip or side dish that is ready in just 20 minutes. One can is pureed smooth with chicken stock to create a silky base, the second stays whole for texture, and the whole thing is seasoned with smoked paprika, chili powder, and cumin before being baked under a generous blanket of cheddar and Monterey Jack cheese until golden and bubbling.
Serve it hot with gluten free tortilla chips and watch it disappear.
What makes this gluten free pinto bean recipe so special is how versatile it is. It works as a party dip, a side dish alongside your favorite Mexican inspired meals, a filling for gluten free bean burritos, and even a topping for rice bowls or baked potatoes.
The flavor is rich and smoky with just the right amount of heat, and the combination of two cheeses gives it that melty, irresistible finish that keeps everyone coming back for more.
If you are looking for an easy gluten free side dish that uses simple pantry staples and comes together in minutes, this is the one to save.
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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Gluten Free Cheesy Pinto Beans
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Diet: Gluten Free
Description
These gluten free cheesy pinto beans are a warm, creamy, and incredibly flavorful dip or side dish that comes together in just 20 minutes. Pinto beans are blended with chicken stock, seasoned with smoked paprika, chili powder, and cumin, then baked with a generous layer of cheddar and Monterey Jack cheese until perfectly golden and bubbling. Serve hot with gluten free tortilla chips as a party dip, spoon into burritos for an easy weeknight dinner, or enjoy as a hearty Mexican inspired side dish!
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: American
If you made these gluten free cheesy pinto beans I would love to hear what you thought! Please leave a star rating and a comment below.
Top Tip
For the creamiest texture make sure you blend one full can of pinto beans with the chicken stock until completely smooth before adding it to the skillet. This creates a silky base that holds everything together and gives the finished dish that rich, creamy consistency. The second can of whole beans adds great texture so do not skip that step either!
Storage
Store leftover cheesy pinto beans in an airtight container in the refrigerator for up to 4 days. When you are ready to reheat them the beans may have thickened up in the fridge, so stir in a small splash of chicken stock or olive oil before warming to bring the creamy texture back. Reheat on the stovetop over low heat stirring occasionally, or microwave in 30 second intervals stirring between each until heated through.
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Frequently Asked Questions
My favorite options are onions, minced garlic, and a good spice blend. For this recipe I use smoked paprika, chili powder, cumin, and sea salt to give the beans a deep and savory flavor. I always recommend smoked paprika over regular paprika because the smoky flavor makes a noticeable difference in the finished dish.
These cheesy pinto beans are amazing with gluten free tortilla chips as a dip, but they are equally delicious spooned into a gluten free burrito, served over rice, used as a nacho topping, or served alongside tacos and quesadillas as a side dish.
Yes, with a little planning this works well for gatherings! Bake the beans per the recipe instructions first, then transfer them to your crockpot and set it to warm. I would not leave them on warm for more than 2 hours as they can dry out. If they start to thicken up too much you can stir in a small splash of chicken stock to bring the creamy texture back.
Yes, black beans work well in this recipe. The texture and flavor will be slightly different but still delicious. You can also use a combination of pinto beans and black beans for a fun variation.
Yes. If you want to use dried pinto beans you will need approximately three cups of cooked pinto beans to replace the two cans called for in this recipe. Cook the beans until completely tender before using them in the recipe and you may need to add a little extra salt since canned beans already contain sodium.
I use a combination of sharp cheddar and Monterey Jack in this recipe because together they give you great flavor and a beautiful melty texture. Pepper jack is a great substitute for the Monterey Jack if you want extra heat, and a Mexican blend cheese also works beautifully.
Health Benefits of Pinto Beans
Pinto beans are one of the most nutritious pantry staples you can keep on hand, and this recipe is a delicious way to get more of them into your diet.
High in protein and fiber - Pinto beans are an excellent plant based source of both protein and dietary fiber, which work together to keep you full and satisfied long after the meal is over.
Blood sugar friendly - The high fiber content in pinto beans slows digestion and helps prevent blood sugar spikes, making them a smart choice for anyone managing blood sugar levels or looking for steady energy throughout the day.
Heart healthy - Pinto beans contain soluble fiber which helps reduce the absorption of cholesterol in the bloodstream. Regular consumption of beans has been linked to lower LDL cholesterol levels and reduced risk of heart disease.
Naturally gluten free - Pinto beans are a naturally gluten free ingredient, making them a staple in my kitchen as someone living with celiac disease. Combined with gluten free tortilla chips and gluten free chicken stock, this entire recipe is safe for anyone eating gluten free.
Serving Suggestions
There are so many great ways to enjoy these cheesy pinto beans beyond just scooping them up with chips, although that is always a great place to start.
With gluten free tortilla chips - The classic way to serve this dish. Set it out warm right from the oven and let everyone dig in.
In gluten free bean burritos - Spoon the cheesy pinto beans into a warm gluten free tortilla with rice, shredded chicken or ground beef, and your favorite toppings.
As a side dish with tacos - These beans are the perfect companion to taco night. Serve them alongside your favorite gluten free tacos for a complete and satisfying meal.
Over rice - Spoon the cheesy beans over a bowl of white or brown rice for an easy and filling weeknight dinner that comes together in minutes.
As a nacho topping - Spread the cheesy pinto beans over a layer of gluten free tortilla chips and top with extra shredded cheese, jalapeños, sour cream, and guacamole for loaded gluten free nachos.
Over baked potatoes - Spoon the warm cheesy beans over a baked potato and top with sour cream and chives for an easy and satisfying meal.
As a party dip - Transfer to a slow cooker set to warm and serve at your next gathering alongside gluten free tortilla chips, crackers, and fresh vegetables for dipping.
Variations and Add Ins
One of the best things about this recipe is how easy it is to customize. Here are some of my favorite ways to change it up:
Bacon - Stir in a few strips of cooked and crumbled bacon for a smoky and savory twist that takes this dip to the next level.
Diced Green Chiles - Add a small can of diced Hatch green chiles to the bean mixture for a mild heat and a subtle smoky flavor that pairs beautifully with the spices.
Jalapeños - Stir in diced fresh or pickled jalapeños for extra heat. You can also top the finished dish with sliced jalapeños before baking for a spicy kick.
Sour Cream - Stir a few tablespoons of sour cream into the bean mixture before baking for an extra creamy and tangy finish.
Black Beans - Swap one can of pinto beans for a can of black beans for a slightly different flavor and a beautiful color contrast in the finished dish.
Pepper Jack Cheese - Replace the Monterey Jack cheese with pepper jack for a spicier and more flavorful cheese pull on top.
Salsa - Stir a few tablespoons of your favorite salsa into the bean mixture for extra flavor and a hint of tomato.
Cilantro - Top the finished dish with freshly chopped cilantro right before serving for a bright and fresh finish.
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
Hannah says
Just made this for a second time! It’s such an easy recipe for a quick, nourishing weeknight meal. Really yummy! My kiddos all like it as well! Planning to keep the canned pintos around so I can always have this meal ready as a last minute or backup meal!
Erin says
Have you tried making this in a crockpot? Wondering how long to cook this for if I do that!? I want to take it to a gathering but would like to use the crockpot to keep it warm!
smallfarmbiglife says
Hi Erin. I haven't tried to make this in a crockpot. My worry would be it would get dry cooking in the crockpot. You could make it and then put it in the crockpot on warm, but I wouldn't leave it like that for more than 2 hours because I think it's going to dry out.
Jenna says
Have you tried this with black beans?
smallfarmbiglife says
Hi Jenna. I haven't tried this recipe with black beans, so I don't have a recommendation for you. It sounds like it would still be delicious though. ~Elaine