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Gluten Free Cheesy Pinto Beans Recipe

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3.8 from 8 reviews

This Gluten Free Cheesy Pinto Beans recipe offers a deliciously creamy and flavorful bean bake, perfect for a quick snack or side dish. Combining pureed and whole pinto beans with rich cheddar and Monterrey Jack cheeses, smoked paprika, chili powder, and cumin, this dish is baked until bubbly and golden, served best with gluten free tortilla chips for a satisfying crunch.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Beans and Liquid

  • 2 – 15 ounce cans Pinto Beans, drained and rinsed
  • 1/2 cup Chicken Stock

Vegetables and Aromatics

  • 1 small Yellow Onion, finely chopped
  • 1 Tbsp. Minced Garlic

Spices

  • 1 tsp. Smoked Paprika
  • 1 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 1 tsp. Sea Salt

Cheeses

  • 1 cup Cheddar Cheese, shredded (divided)
  • 1 cup Monterrey Jack Cheese, shredded (divided)

Additional

  • 2 Tbsp. Olive Oil
  • Gluten Free Tortilla Chips, for serving

Instructions

  1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the cheesy beans.
  2. Puree the Beans: Place one drained and rinsed can of pinto beans into a food processor or blender along with the chicken stock, then puree until smooth. Set this mixture aside.
  3. Sauté Aromatics and Spices: In a skillet over medium heat, warm the olive oil. Add finely chopped yellow onion and minced garlic, cooking until the onions are translucent, about 3-4 minutes. Then stir in smoked paprika, chili powder, ground cumin, and sea salt, cooking for an additional 1-2 minutes to release their flavors.
  4. Combine Beans and Cheese: Add the whole drained can of pinto beans and the prepared bean puree to the skillet with the sautéed onions and spices. Stir in half of the shredded cheddar cheese and half of the Monterrey Jack cheese, mixing well to combine all ingredients evenly.
  5. Transfer to Baking Dish: Pour the bean mixture into a 2-quart or 8×8 glass baking dish, spreading it evenly. Sprinkle the remaining shredded cheddar and Monterrey Jack cheese over the top.
  6. Bake Until Bubbling: Place the dish in the oven and bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese is melted and the beans are bubbling around the edges.
  7. Serve: Remove from the oven and serve warm with gluten free tortilla chips for dipping and scooping.

Notes

  • You can substitute chicken stock with vegetable broth for a vegetarian version.
  • For a spicier kick, add a pinch of cayenne pepper or use a spicier chili powder.
  • Make sure to use gluten free labeled tortilla chips to maintain the gluten free integrity of the dish.
  • This dish can be made ahead and reheated in the oven, adding a couple of minutes to baking time if reheating from cold.
  • For a dairy-free variation, use vegan cheese alternatives or omit cheese entirely and enjoy as a flavorful bean dip.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://monicarecipes.com/gluten-free-cheesy-pinto-beans-recipe/