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.
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.
Supplies
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.
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.
More Recipes You Might Enjoy
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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
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.
This Gluten Free Cheesy Pinto Beans recipe is a warm, creamy side dish or snack that transforms basic ingredients into something irresistible.
Whether you serve it as a quick cheesy pinto bean dip or with tacos, it's rich, melty, and packed with flavor. It's perfect as a cozy side or appetizer that's ready in minutes.
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.
