Gluten Free Cheesy Pinto Beans Recipe

Introduction

This Gluten Free Cheesy Pinto Beans recipe offers a comforting and flavorful dish perfect for any meal. Creamy beans blended with spices and melted cheese make a delicious snack or side, ideal for serving with gluten free tortilla chips.

Ingredients

• 2 – 15 ounce cans Pinto Beans, drained and rinsed
• 1/2 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 serving

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: In a food processor or blender, puree one can of drained and rinsed pinto beans with the chicken stock. Set aside.
3. Step 3: Heat olive oil in a skillet over medium heat. Add the finely chopped onions and minced garlic, cooking until the onions are translucent, about 3-4 minutes. Stir in smoked paprika, chili powder, ground cumin, and sea salt, cooking an additional 1-2 minutes.
4. Step 4: Add the remaining can of pinto beans, the pureed bean mixture, 1/2 cup of cheddar cheese, and 1/2 cup of Monterrey Jack cheese to the skillet. Stir well to combine all ingredients.
5. Step 5: Pour the bean mixture into a 2-quart or 8×8 glass baking dish. Sprinkle the remaining cheese evenly over the top.
6. Step 6: Bake at 400 degrees Fahrenheit for 10 minutes, or until the cheese is melted and the beans are bubbling around the edges.

Tips & Variations

• For a vegetarian version, substitute chicken stock with vegetable broth.
• Add a diced jalapeño with the onions for a spicy kick.
• Use pepper jack cheese instead of Monterrey Jack for extra flavor.
• Serve with avocado slices or fresh cilantro for added freshness.

Storage

Store leftover cheesy pinto beans in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in an oven-safe dish at 350 degrees Fahrenheit until warmed through. Avoid overbaking during reheating to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the cheddar and Monterrey Jack cheeses with dairy-free cheese alternatives to keep the dish dairy-free and still enjoy its cheesy texture.

Can I prepare this recipe ahead of time?

Absolutely. You can prepare the bean mixture and assemble the dish ahead of time, then refrigerate it unbaked. When ready, bake as directed, adding a few extra minutes if baking from cold.

Gluten Free Cheesy Pinto Beans Recipe

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★★★★★

4.9 from 50 reviews

A delicious and hearty Gluten Free Cheesy Pinto Beans recipe that combines pureed and whole pinto beans with aromatic spices and melted cheddar and Monterrey Jack cheeses. Perfectly baked until bubbly and served with gluten free tortilla chips, this dish is a comforting, protein-packed appetizer or snack suitable for gluten-free diets.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Beans and Puree

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

Seasonings and Aromatics

• 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

Cheeses

• 1 cup Cheddar Cheese, shredded
• 1 cup Monterrey Jack Cheese, shredded

Serving

• Gluten Free Tortilla Chips, for serving

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the cheesy beans.
2. Puree Beans: Using a food processor or blender, puree one can of drained and rinsed pinto beans together with the chicken stock until smooth. Set this bean puree aside for later use.
3. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add finely chopped yellow onion and minced garlic and cook until the onions are translucent, about 3 to 4 minutes. Then, add smoked paprika, chili powder, ground cumin, and sea salt. Stir and cook the spices with the aromatics for an additional 1 to 2 minutes to release their flavors.
4. Combine Beans and Cheese: Add the remaining whole drained pinto beans, the bean puree, half a cup of shredded cheddar cheese, and half a cup of shredded Monterrey Jack cheese to the skillet with the onion and spices. Stir well to combine all ingredients evenly.
5. Prepare for Baking: Transfer the bean and cheese mixture into a 2-quart or 8×8 inch glass baking dish. Evenly sprinkle the remaining cheddar and Monterrey Jack cheese over the top of the mixture.
6. Bake: Place the baking dish in the preheated oven and bake for 10 minutes until the beans are bubbling around the edges and the cheese on top is melted and slightly golden.
7. Serve: Remove from the oven and serve warm with gluten free tortilla chips for dipping.

Notes

• Use gluten free tortilla chips to keep the dish gluten free.
• You can substitute chicken stock with vegetable stock for a vegetarian option, but note the recipe as given is not vegetarian due to chicken stock.
• Feel free to adjust the level of cheese according to your preference for cheesiness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated before serving.
• This dish can also be doubled easily for larger gatherings using a larger baking dish.

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