Iowa Girl Eats · by Kristin Porter★ 5.0 (15)
Easy Pinto Beans Recipe
NUTRITION · PER SERVING20M COOK
CAL 7%·PRO 13%
CARBS 23G65% OF CAL
7G FIBER2G SUGAR14G OTHER
FAT 3G19% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thick and creamy pinto beans with jalapeños, smoked paprika, and cumin. A quick and easy Tex-Mex side dish that's naturally gluten-free and vegan.
sidemexicanbeans🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2, 15 oz cans pinto beans (see notes)
- 1 Tablespoon extra virgin olive oil
- 1 shallot or 1/2 yellow onion (minced)
- 1 jalapeno (seeds and ribs removed then minced)
- 2 cloves garlic (pressed or minced)
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- salt and pepper (see notes)
- hot sauce (optional)
- chicken broth, vegetable broth, or water (optional)
At a glance
PER SERVING · TIME 20M
CAL 7%·PRO 13%
CARBS 23G65% OF CAL
7G FIBER2G SUGAR14G OTHER
FAT 3G19% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 542mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 72mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 542MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.