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Gluten Free Cheesy Pinto Beans

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  • Author: Elaine VanVleck
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Diet: Gluten Free


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.



2 - 15 ounce cans Pinto Beans, drained and rinsed
1/2 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


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, 1/2 cup cheddar cheese and 1/2 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