Pinto Bean Casserole ~
Easy and cheesy casserole that’s budget-friendly and packed with Mexican flavors!
Serve with a simple salad or chips and Homemade Guacamole.
Mexican Pinto Bean Casserole Recipe
I like this recipe because it can be served as an easy meal by itself or as a side dish. It’s also one of the easiest Mexican casserole recipes ever, perfect for those seeking convenience without compromising on flavor.
With its simple ingredients and hearty profile, this casserole has already become a family favorite. Bonus: The total time to get dinner on the table is less than 30 minutes!
Ingredients for Pinto Bean Casserole
You will need the following:
- 1 tablespoon olive oil
- 1/4 cup yellow onion
- 1 teaspoon garlic, minced
- 1 (10-ounce) can red enchilada sauce
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 cups tortilla chips, crushed and divided
- 1 cup vegan cheddar cheese, shredded and divided
Ingredient Notes
- Yellow Onion - White onion also works just fine.
- Garlic – If fresh is not available, 1/3 teaspoon garlic powder can be substituted. Stir it in with the enchilada sauce and beans.
- Red Enchilada Sauce – For this recipe, I used mild enchilada sauce. Homemade Enchilada Sauce is also quick and easy to make with just a can of tomato sauce and a few other pantry ingredients.
- Pinto Beans – Black beans could also be used to replace all or half of the pintos.
- Tortilla Chips – Regular tortilla chips work best. Thinner ‘restaurant-style’ chips will just get lost in the mixture during baking.
- Vegan Cheddar Cheese – I used Violife. To my taste, the flavor is the most like dairy-based cheddar and it melts exceptionally well. Dairy-free pepper jack or even mozzarella would be good here too.
Optional Add-Ons
Try topping the casserole with one or more of these ingredients just before serving:
- Fresh cilantro
- Green pepper – chopped green chiles or sliced jalapenos
- Shredded iceberg lettuce
- Fresh pico de gallo or drained Rotel tomatoes
- Sliced or diced avocado
- Vegan sour cream
How to Make Pinto Bean Casserole
STEP ONE: Preheat the oven to 400°F. Lightly coat an 8×8-inch casserole dish with non-stick cooking spray and set aside.
STEP TWO: In a medium skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds. Stir in the enchilada sauce and pinto beans.
STEP THREE: In the prepared dish, layer 1 cup of tortilla chips, 1/2 of the bean mixture, and 1/2 of the shredded cheese. Repeat with the remaining ingredients.
STEP FOUR: Bake for 20 minutes, until golden brown and bubbly. Serve warm.
Storage
- Leftovers should be stored in an airtight container in the refrigerator. The flavor is still good the next day but the chips do lose their crunch overnight.
More Vegan Mexican Recipes You’ll Love!
- Pinto Bean Soup
- Ranchero Rice and Beans
- Bean and Cheese Taquitos
- Crock Pot Black Beans and Rice
- Taco Salad Casserole
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Pinto Bean Casserole
Ingredients
- 1 tablespoon olive oil
- 1/4 cup yellow onion
- 1 teaspoon garlic minced
- 1 (10-ounce) can red enchilada sauce
- 2 (15-ounce) cans pinto beans, drained and rinsed
- 2 cups tortilla chips crushed and divided
- 1 cup vegan cheddar cheese shredded and divided
Instructions
- Preheat the oven to 400°F. Lightly coat an 8×8-inch casserole dish with non-stick cooking spray and set aside.
- In a medium skillet over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook for 2 minutes, until softened. Add the garlic and continue cooking for an additional 30 seconds. Stir in the enchilada sauce and pinto beans.
- In the prepared dish, layer 1 cup of tortilla chips, 1/2 of the bean mixture, and 1/2 of the shredded cheese. Repeat with the remaining ingredients.
- Bake for 20 minutes, until golden brown and bubbly. Serve warm.
Cindy
This is so yummy and the perfect weeknight meal. Love the tex mex flavors!