Pinto Bean

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

No tortillas here—a dough made from plantains is filled with beans for these quesadillas.

Cauliflower is an excellent stand-in for rice in this health-conscious take on a dish beloved by so many cultures.

Serve this dish of mashed beans wrapped in flatbread and pan-fried until crisp as a appetizer, or alongside a big green salad for lunch or dinner.

This one-skillet meal is ideal for both chilly evenings and weekend mornings when hot melted cheese and comfort is all you want. Leave a handful of chips undressed to tuck into the skillet at the last minute. Their salsa-free points add the perfect layer of crunch.

Cooking the beans with all the dried spices leaves you with an intensely flavorful broth that’s just as delicious as the beans themselves. Keep the beans submerged in the broth in the refrigerator so they won’t dry out; plus, they’ll continue to soak up all that flavor.

This soup uses refried beans as a thickener, so the resulting soup is very thick and rich without having to cook all day. Since I almost always have some leftover smashed pinto beans in my refrigerator, I decided to incorporate them into my version of this delicious soup.

With the help of a few pantry staples, you can get all the flavors of slow-simmered chili in just 30 minutes.

Bush’s® Rosemary-Dijon Pork Chops

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish

Most people have heard of a torta—one of the traditional sandwiches of Mexico—but the cemita is its own unique breed of Mexican sandwich.

This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.

This easy chili is a cross between chile verde and white chicken chili, an effortless and hearty dinner that’s perfect for weeknights.

Serve this lightly spiced, last-minute bean dip with tortilla chips and watch it disappear before half-time.

When I was pregnant with my son, all I wanted in life was Mexican food. This was a dish I came up with to satisfy some of those cravings in a mindful way, rather than constantly caving to my ultimate weakness: chips and salsa (which I would happily have eaten for breakfast, lunch, and dinner).

Most store-bought lard (the traditional fat in refried beans) is nearly flavorless, unlike chicken fat, which is delicious and readily available.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

Bacon-wrapped franks, pinto beans, avocado, and mayo are balanced by pickled jalapeños and salsa in this summertime favorite.