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Tex-Mex Pinto Beans

Tex-Mex Pinto Beans

Chef Christa Snyder

Longhorn Flauta Factory, Greenfield, MA


  • 2 cups dried pinto beans, soaked overnight and drained
  • 2 Tbsp chili powder
  • 1 ½ tbsp garlic powder
  • 1 Tbsp onion powder
  • salt to taste


Boil beans in water for 45 minutes to 1 hour. Drain off most of the water.

Add the remaining ingredients and stir well to incorporate. With a potato masher, mash the beans until smooth. Alternatively, whisk roughly, leaving some of the beans whole. Serve warm.