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.
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.
What can I add to beans for flavor?
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.
Gluten Free Cheesy Pinto Beans Supplies
What tastes good with pinto bean dip?
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.
Gluten Free Cheesy Pinto Beans Ingredients
- Canned Pinto Beans
- Chicken Stock
- Olive Oil
- Yellow Onion
- Minced Garlic
- Smoked Paprika
- Chili Powder
- Ground Cumin
- Sea Salt
- Cheddar Cheese
- Monterrey Jack Cheese
- Tortilla Chips
If you like this recipe you might also enjoy:
Gluten Free Caramelized Onion Dip
Gluten Free Homemade Ranch Dip
Instant Pot Mexican Style Beef and Rice
Gluten Free Burger Sauce
Gluten Free Caesar Dressing
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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
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
Keywords: gluten free, dip, recipe, easy, hot, Mexican, baked, cheese, bean dip recipe, bean casserole, pinto beans
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