Mashed Frijoles Pintos (Pinto Beans)


Mashed Frijoles Pintos (Pinto Beans): A Hearty and Versatile Dish 🫘✨

Few foods are as essential to Mexican and Tex-Mex cuisine as frijoles pintos. Creamy, earthy, and full of flavor, these mashed pinto beans are the base for countless dishes—think tacos, burritos, tostadas, enchiladas, and even as a humble side dish with rice.

Making them at home from scratch is easier than you might think. With just a handful of ingredients and a little simmering time, you’ll have a pot of beans that puts canned refried beans to shame.


Why You’ll Love This Recipe ❤️


Ingredients 🛒


Step-by-Step Instructions 👩‍🍳

Step 1: Cook the Pinto Beans


Step 2: Season and Soften


Step 3: Prepare for Mashing


Step 4: Mash the Beans


Step 5: Serve and Enjoy

Serve the mashed frijoles pintos warm as a side dish, spooned into tacos, spread on tostadas, or as the perfect base for huevos rancheros.


Tips & Variations 🌟


Storage & Reheating 🥡


Frequently Asked Questions (FAQ) ❓

1. Can I make these with canned beans?
Yes! Drain and rinse canned beans, then simmer with the aromatics for about 15 minutes before mashing.

2. Do I need to soak the beans overnight?
Not for this recipe! But soaking shortens cooking time and makes beans easier to digest. If soaked, reduce cooking time by about 30 minutes.

3. Are frijoles pintos the same as refried beans?
Refried beans are simply mashed beans cooked again, often with added fat (like lard or oil). This recipe can be turned into refried beans with just that extra step.


✨ These Mashed Frijoles Pintos are hearty, authentic, and endlessly versatile. Whether you serve them as a humble side or the star of your tacos and burritos, they’ll bring warmth and comfort to your table every time.


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