Beans Archives - The Slow Roasted Italian

Bean Dip Recipe with Ground Beef (Refried Bean Casserole)

Donna Elick — Tue, 15 Sep 2026 19:42:00 +0000

This Bean Dip Recipe is rich, spicy, and thick enough to snap a chip clean in half. You’ll go back in after it. Everybody does.

You smell it before you even see it. Warm chile, cumin, a little smoke, and the whole house finds a reason to wander through the kitchen.

We call it Refried Bean Casserole around here, and in ten years it has never once made it back to the fridge on a night we had people over.

Twenty minutes, one pot, and the thing that makes it scoop like that is sitting in a can in your pantry right now.

Why You’ll Love This One

Twenty minutes start to finish on the stovetop.
Three pounds of seasoned beef, so this ground beef dip eats like dinner instead of a snack.
One batch feeds us all week, and it’s still good on day four.

I batch cook once a week, and lately this goes into the fridge every single time alongside our Mexican Crack Chicken. Then everybody takes it and does whatever creates whatever lunch or dinner they want with it.

Chad turns his into nachos. Although honestly, half the time he doesn’t even bother, he just puts it in a bowl and eats it with a spoon. Sassy makes herself a burrito or a taco.

I’ve made it well over a hundred times, and Sassy has loved it since she was little. She makes it herself now and still asks me to make it anyway. That’s the part that gets me. She says it tastes better when Mom makes it. {{{gush}}}

When company comes, I go straight to bean dip nachos. We love, love, love this recipe.

Donna’s Pro Tips for Bean Dip Recipe

Leave about two tablespoons of the grease in the pot. Chile powder, cumin, and smoked paprika are oil-soluble, so that fat is what carries the seasoning through all three pounds. It’s a game changer.
Keep the spices moving the whole time they’re in there. Smoked paprika and chile powder scorch fast on a hot pot. Constant stirring gets you that even brick red instead of burnt specks.
The bag of shredded cheese is the right call here. In a smooth sauce the anti-caking starch turns it pasty, which is why I grate my own for those. This gets stirred in off the heat for gooey pockets, so the bag works and nobody will ever know.

Mashed pinto beans are mostly starch, and starch granules swell up to thirty times their size in a hot, wet pot, tangling into a mesh that thickens everything around them.

So one can suspends three pounds of beef and all the fat it renders, which is why this warm bean dip holds on a chip instead of sliding off it.

That mesh does the exact job cream cheese does in every other hot bean dip out there.

Bean Dip with Ground Beef

Three pounds of it, cooked down and seasoned in the same pot.

A bean dip with ground beef in it behaves nothing like a refried bean dip built on cream cheese, and that’s why my family eats this ground beef dip as a meal more often than a snack.

Bean Dip Recipe Ingredient Notes

Mexican seasoning blend: Our Homemade Mexican Spice Blend is the whole personality of this dish.

Ground beef: 88% lean leaves the perfect amount of dripping in the pan but. Anywhere from 85 to 90 works.

Refried beans: I use Rosarita Spicy Jalapeno. Plain ones make a milder refried bean dip, and either way they are what turns this into a ground beef dip you can scoop.

What Do You Serve With This Bean Dip Recipe?

Chips and Fritos Scoops first, then pico, guacamole, sour cream, and lime so everyone builds their own.

In a bowl with chips. Cheese and guacamole on top, no plate, no assembly. This is how Chad eats the refried bean dip most nights.
Sheet pan nachos. Chips on the tray, spoon it over, more cheese, under the broiler. See our Sheet Pan Baked Nachos with Ground Beef.
Tacos, tostadas, and quesadillas. Soft flour, hard shells, a flat crispy tostada, or just cheese and a hot pan.
Loaded sweet potatoes. Split, fluffed, and spooned full.

Set our Chunky Guacamole and Baked Queso Dip beside it, or make our 7 Layer Mexican Bean Dip for the cold one.

Refried Beans Casserole FAQ

What Makes This Bean Dip Recipe Different?

The beef. Three pounds, cooked and seasoned right in the pot. Most versions are a cream cheese base with beef as an optional add-in, so this beef and bean dip is closer to a casserole with refried beans than a dip.

Can You Make Bean Dip Without Cream Cheese?

Yes. A bean dip without cream cheese works because the bean starch thickens it and suspends the fat, which is the job the dairy does everywhere else.

How Do You Make This Hot Bean Dip Recipe on the Stovetop?

Cook three pounds of beef with salt in a Dutch oven, stir in the seasoning blend, then the refried beans.

Pull it off the heat and stir the cheese through. That is the whole hot bean dip recipe, twenty minutes, oven off.

Can I Make This Beef and Bean Dip Ahead of Time?

Yes, and I make this refried bean casserole weekly for exactly that reason. Covered in the refrigerator it’s best within three days, safe for four, and it freezes for three months.

Does Fritos Still Make Hot Bean Dip?

Fritos Original Bean Dip is still on shelves. It’s a smooth, mild, room-temperature scoop, so it’s a different thing from a hot beef dip you build with seasoned beef and melted cheese.

Can I Keep Warm Bean Dip in a Slow Cooker for a Party?

Yes. Make this hot bean dip on the stove, then hold the warm bean dip in a slow cooker set to warm, stirring every half hour.

A covered 350 degree F oven keeps a hot beef dip party-ready just as well.

How Do You Stretch This Bean Dip with Refried Beans for a Crowd?

One can of beans to one pound of beef, with a ¾-1 tablespoon of seasoning per pound. That bean dip with refried beans ratio stretches the meat a long way and turns it into a casserole with refried beans that feeds a whole table.

Back the seasoning off once you’re doubling or tripling.

Enjoy!
With love, from our simple kitchen to yours.

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Bean Dip Recipe (Refried Bean Casserole)

This Bean Dip Recipe is ready in 20 minutes on the stovetop, no oven needed. Seasoned ground beef makes it hearty enough to call dinner.

Course Appetizer

Cuisine Mexican

Method Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 270cal

Author Donna Elick

Ingredients

3 pounds 88% lean ground beef
1 tablespoon kosher salt
2 tablespoons Mexican seasoning blend store-bought or homemade (blend recipe in Donna’s Notes)
16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups)
8 ounces shredded Mexican cheese blend (about 2 cups)

For Serving (optional)

1 cup pico de gallo store-bought or homemade
2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup)

Instructions

COOK THE BEEF: Set a 5-quart or larger Dutch oven over medium-high heat. Add 3 pounds 88% lean ground beef and 1 tablespoon kosher salt. Cook for 10 to 12 minutes, breaking the beef into very small crumbles with a wooden spoon as it cooks. Small crumbles make the finished casserole easy to scoop with a chip and spread in a tortilla. This is taco meat, so cook it just until it is done and keep the crumbles soft. The salt pulls juice out of the beef, so the pot looks a little watery early on, and that is exactly right. It is done when every crumble is cooked through with no pink left. Tilt the pot, and if more than about 2 tablespoons of grease pool in the bottom, spoon the extra into a heatproof bowl.
STIR IN THE SEASONING AND BEANS: Sprinkle 2 tablespoons Mexican seasoning blend over the beef and stir for about 1 minute, until every crumble is coated in red and a warm chile and cumin aroma rises from the pot. Add 16 ounces spicy jalapeno refried beans (1 can, about 1 3/4 cups) and stir for 2 to 3 minutes. The thick beans soften and melt into the beef until the mixture looks even, with no pockets of plain beans left. Scrape the bottom of the pot as you stir so the beans stay creamy and the pot stays clean.
MELT IN THE CHEESE: Turn off the heat and slide the pot to a cool burner. Stir in 8 ounces shredded Mexican cheese blend (about 2 cups) for about 30 seconds, just until the cheese is streaked all through the beef. Stop when you see soft, gooey pockets of cheese throughout. Off the heat, the cheese melts just enough to leave those gooey pockets all through the casserole.
SERVE: Spoon the casserole into a large serving dish, such as a 9×13-inch baking dish. Top with 1 cup pico de gallo and 2 ounces queso fresco or cotija cheese, crumbled (about 1/2 cup). Serve it warm as a dip with tortilla chips, spooned into warm flour or corn tortillas, over white rice, or piled on chips as the base for nachos.

Notes

MEXICAN SEASONING BLEND: Stir together 1/4 cup New Mexico chile powder, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon dried oregano leaves, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons crushed red pepper flakes, and 1 teaspoon cayenne pepper in a pint-size mason jar. Seal the jar and shake it for about 30 seconds, until the color is one even brick red with no pale streaks of garlic or onion powder. This makes about 3/4 cup, which is enough for 6 casseroles. Store it sealed in a cool, dark cabinet, where it tastes its boldest for about 6 months. This is a smaller batch of our Homemade Mexican Spice Blend.

STORAGE: Refrigerate leftovers within 2 hours of cooking, either in a lidded casserole dish or spooned into airtight containers. Donna splits each batch between two lidded casserole dishes, one for the table and one straight into the refrigerator for the week. It tastes best within 3 days and is safe to eat for up to 4 days. A tight cover keeps the top soft and creamy.

REHEATING: Eat it cold straight from the refrigerator or warm it up. For single portions, microwave in a covered bowl for 1 to 2 minutes, stirring halfway. On the stovetop, warm it in a skillet over medium-low heat with a splash of water, stirring often. For a full dish, cover with foil and bake at 350 degrees F for 20 to 25 minutes, until hot in the center (165 degrees F).

FREEZING: Freeze cooled portions in airtight freezer containers. It is at its best within 1 month and safe to eat for up to 3 months, with the cheese turning a little grainy the longer it sits. Thaw overnight in the refrigerator, then reheat.

INGREDIENT TIP: Donna uses Rosarita Spicy Jalapeno Refried Beans. For a milder casserole, use plain refried beans. A bag of shredded Mexican or fiesta blend cheese is the grab-and-go choice, and shredded cheddar or Colby works too. Any ground beef from 85 to 90% lean works, and 88% leaves just a little grease to spoon off. For a salty, briny bite, stir in a small can of sliced black olives, drained, along with the cheese. The pico de gallo can be chopped earlier in the day and kept in the refrigerator until serving.

SCALING: For a half batch, use 1 1/2 pounds 88% lean ground beef, 1 1/2 teaspoons kosher salt, 1 tablespoon Mexican seasoning blend, 8 ounces spicy jalapeno refried beans (half a can), and 4 ounces shredded Mexican cheese blend (about 1 cup), and cook it in a large skillet. To feed a crowd, keep the recipe as written and add 1 more pound of ground beef, 4 more ounces of shredded Mexican cheese blend (about 1 cup), and about 2 1/4 teaspoons more seasoning blend. That stretches it to about 18 servings.

HOMEMADE OPTIONS: The blend in Donna’s Notes is a smaller, modified batch of our Homemade Mexican Spice Blend

Top the casserole with our Homemade Pico de Gallo. Link to both in the post.

Nutrition

Originally published June 2024, updated and republished September 2026

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The post Bean Dip Recipe with Ground Beef (Refried Bean Casserole) appeared first on The Slow Roasted Italian.

Power House Homemade Veggie Burgers

Donna Elick — Tue, 02 Jun 2026 10:00:00 +0000

My Homemade Veggie Burgers are packed with savory, Southwest flavor and tons of moisture. No dry, crumbly patties here! They come together in just a few minutes and bake in 30 minutes or less, creating a simple, meat-free meal that the whole family will love. Learn how to make veggie burgers from scratch with this easy recipe!

Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal.

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.

You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.

New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Donna’s Pro Tips

Don’t over-mash the beans — texture matters here
Let the mixture chill so the patties hold their shape
Wet your hands slightly when forming patties to prevent sticking
Keep patties even in size for consistent cooking
Flip carefully — they firm up more as they cook
Use parchment if you’re worried about sticking
Taste the mixture before forming (if comfortable) and adjust seasoning

Prep Ahead

Dice onion, peppers, and olives
Mix spices together
Drain and rinse beans

Kitchen Tools You Will Need

Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Are veggie burgers also vegan?

It depends on how they are made. My recipe includes egg whites as a binder, so it is vegetarian but not vegan.

Do veggie burgers go bad in the fridge?

Yes, any food goes bad at some point! While veggie patties typically last longer than those made with ground meat, it’s only by a few days at most.

Enjoy leftover vegetable burgers within 5 days for best results, and toss them if it’s been more than a week since you made them.

Why are veggie burgers dry?

Beef burgers are juicy because the fat melts as it cooks, infusing the patties with flavor and moisture. So you have to replace that fat with something else when making veggie or bean burgers, and that’s where binders come in!

In my recipe, I’m using egg whites to hold everything together and make the patties moist. I’ve also sautéed the vegetables first, which helps draw out their natural moisture to help the burger even more.

And no matter what type of burger you’re making, overcooking will always lead to dry results.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Vegetarian Recipes

Grilled Zucchini Parmesan

Summer Vegetable Salad

Slow Cooker Minestrone Soup

Best Ever Power Packed Vegetarian Chili

TL;DR (Too Long, Didn’t Read) THE QUICK VERSION

Hearty veggie burgers made with three types of beans
Packed with flavor, not bland or mushy
Chill before baking for best structure
Oats + breadcrumbs + egg whites = perfect texture
Great for meal prep and freezing
Bake or pan-cook depending on preference
Holds together well and actually satisfies
Worth the extra prep — big payoff

Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15

Cook Time 37

Chill Time 30

Total Time 1 22

Servings burgers

Calories 115cal

Author Donna Elick

Equipment

Ingredients

2 tablespoons extra virgin olive oil
1/2 medium red onion diced (about 1/2 cup)
1 medium red bell pepper diced (about 1 cup)
1 medium jalapeno pepper seeded and diced (about 1/4 cup)
5 cloves garlic minced (about 1 1/2 tablespoons)
1/4 cup canned black olives drained and diced
15 ounce can black beans drained and rinsed (about 1 1/2 cups)
15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
15 ounce can white beans drained and rinsed (about 1 1/2 cups)
2 cups old-fashioned oats
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons New Mexico chile powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1 1/2 teaspoons red pepper flakes
1 1/2 teaspoons ground cumin
1/2 cup Italian breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon fresh-ground black pepper
6 large egg whites about 3/4 cup
Olive oil spray

Instructions

PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Originally published November 2012, updated and republished June 2026

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Easy Instant Pot Pinto Beans (No Soak Recipe)

Donna Elick — Thu, 30 Oct 2025 22:00:00 +0000

Instant Pot Pinto Beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker! It’s the easiest pinto bean recipe, ever! Minimal cooking time with maximum flavor. Cooking beans has never been easier! The recipe card below has all the details on how to make these delicious beans.

Savory and smoky with just a touch of heat, this pressure cooker pinto beans recipe is sure to become a new favorite!

Pair this simple side dish with all of your Mexican favorites or dig into a bowl for a hearty snack.

What I love about this instant pot recipe is that it’s so much faster than the slow cooker!

The high pressure makes the cooked beans perfect each and every time, and I don’t have to stress out or even worry about an overnight soak to prep the pound of beans before cooking them.

That not only makes this an easy recipe – it makes it a great recipe, too!

I love using my Instant Pot pressure cooker for this delicious recipe because it means that I can cook unsoaked beans in literally minutes of time.

It’s an easy way to not have to wait a long time for beans. (and I mean tender beans, too!)

You can add these cooked beans to Mexican dishes and vegan recipes or pair them with ground beef for a fun Taco night.

The first time that you make a batch of these Instant Pot pinto beans you’re going to be hooked and love that you didn’t have to do a ton of hard work!

Easy recipes like this are my favorite way to create unique dishes and cook delicious pinto beans.

I love the simple process – and I’m sure that you will as well. Say goodbye to the days of taking forever to cook beans and let your Instant Pot do the trick!

Make a big batch of these pinto beans and use them straight in our Bean and Cheese Burritos — homemade beans take them completely over the top

Instant Pot Pinto Beans

Not only is this no soak pinto beans recipe incredibly simple, but it takes a fraction of the time as stovetop versions!

Toss all of your ingredients into the stainless steel insert, seal the lid, and cook on High for 50 minutes.

Once the timer is up, let it release pressure naturally for about 30 minutes. Then, open the vent to finish the pressure release and drain before serving!

Instant Pot pinto beans are a great way to add protein to any meal, plus they keep in the refrigerator for up to 5 days — perfect for leftovers or meal prep!

We also have a fabulous chipotle pinto bean copycat recipe you need to try!

Did you know you can make perfect corn on the cob in the IP as well? It’s also great for fluffy brown rice or these incredible pulled pork sliders.

Ingredient Notes and Substitutions

Beans – We’ll be using dried beans (instead of canned beans) to make pinto beans in the Instant Pot. Otherwise, they’ll just come out as mush!
Onion – For flavor and texture, feel free to leave this out if you prefer.
Stock – Since this is a no soak pinto beans recipe, you’ll need plenty of liquid to get them nice and soft — a whopping 12 cups of chicken stock!
Spices – I use a simple blend of Mexican-inspired spices when making pinto beans in the Instant Pot.

If you want to try something different, you’ll find more flavor combinations in the FAQ at the bottom of the post.

Tips for Making No Soak Pinto Beans

Rinse first! Often there are tiny bits of debris that were missed during processing so rinsed beans is important. Be sure to pick those out before starting the recipe.
Salt after cooking. Salt can sometimes prevent the beans from softening. Instead, taste your Instant Pot pinto beans just before serving and season as needed at that point.
Add a garnish. Enjoy a bowl of pressure cooker pinto beans with some salsa, cilantro, and fresh avocado. Even a squeeze of lime would be delicious. Fresh cilantro is a great choice, too!
Vegetarian option: Simply swap the chicken stock for vegetable stock instead!
Want to make refried beans? Reserve some of the cooking liquid from the IP. Add as much as needed while mashing for moisture.

While I’m a fan of this Instant Pot Pinto Beans recipe, the cooking process is really what sells me on this dish.

I swear – using the Instant Pot creates one of my favorite side dishes and perfect pinto beans. I just love all the rich flavors of these perfect beans.

Donna’s Pro Tips for Instant Pot Pinto Beans

Rinse the beans well before cooking. Dried beans often carry tiny bits of debris from processing, so give them a good rinse and pick through for anything that shouldn’t be there.
Hold off on salt until the beans are done. Salting too early can prevent them from softening properly — season to taste right before serving instead.
Soak them first if you want a shorter cook time. It’s not required, but a soak drops the High pressure cook time from 50 minutes down to about 15.
Swap chicken stock for vegetable stock to make it vegetarian. It’s a simple one-for-one substitution that keeps the flavor intact.
Making refried beans? Save some of the cooking liquid. Stir it in while mashing to get the moisture and consistency just right.
Halve the recipe if a full pot is more than you need. It makes a big batch, so scaling down to a pound of beans works just as well.

Pinto Beans Instant Pot FAQ

Do you need to soak beans before cooking?

It depends. Soaking the night before does help them cook faster (and a bit more evenly), but it’s not required.

For a stovetop cooking method, it may be better to soak so you don’t have the stove on for hours at a time.

Pressure cooking already reduces that time significantly, but you can cook them in as little as 15 minutes on High if you still prefer to soak them first.

Can I halve this recipe?

Absolutely! This pinto beans pressure cooker recipe makes a nice big pot, so you can easily reduce the amount if you only want to make a pound at a time.

What spices go well with pinto beans?

I like to use a blend of New Mexico chile powder, cumin, smoked paprika, and black pepper for a Mexican-inspired flavor.

These Instant Pot pinto beans are flavorful enough to eat alone but seasoned perfectly for a variety of Tex-Mex meals.

You could also lean heavily into tomato and molasses flavors, along with plenty of pork, for a number of baked bean recipes.

Or, lean into earthy flavors with some combination of thyme, sage, rosemary, and marjoram!

Can I cook and freeze these simple Instant Pot pinto beans for later?

I don’t see why not! They’re a great source of protein, so using this recipe as a meal prep idea is perfect! Just follow the simple steps below to cook them in the Instant Pot, which is the perfect time saver.

Then, let them cool and freeze them for later in freezer bags or an airtight container. You can reheat them for a great side dish or pair them with some cooked meat for more protein content. It is important to note that freezing them will likely change their texture, but that’s something that I don’t mind!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bean Recipes

BBQ Oven Baked Beans with Bacon

Slow Cooker Baked Beans

Smoked Baked Beans

Chipotle Pinto Beans (Stovetop)

Easy Instant Pot Pinto Beans (No Soak Recipe)

Instant Pot pinto beans are tender and flavorful, perfect alone or as part of a meal. Learn how to cook pinto beans in a pressure cooker!

Course Side Dish

Cuisine Mexican

Method Instant Pot

Prep Time 10

Cook Time 50

Total Time 1

Servings cups

Calories 174cal

Author Donna Elick

Equipment

Ingredients

2 pounds pinto beans dry
1 cup yellow onion diced, about 1 small onion
2 teaspoons New Mexico chile powder
1 teaspoon cumin
2 teaspoons smoked paprika
1/2 teaspoon black pepper
salt to taste
12 cups chicken stock
chopped cilantro for garnish

Instructions

Rinse dry beans under running water and drain through a sieve. Remove any loose debris or non-bean particles. Place beans in the bottom of the instant pot insert.
Add diced onion,chile powder, cumin, paprika, and black pepper.
Pour chicken stock into the pot and stir to combine everything.
Fit in the instant pot, seal lid, and program to cook on HIGH for 50 minutes.
Allow the instant pot to vent naturally for 30 minutes and then release any remaining pressure.
Drain the extra liquid from the beans (or use some of it to moisten beans if making refried beans).
Serve with cilantro.

Notes

Store in an airtight container in the refrigerator for 4-5 days.

Beans do not need to be soaked. If you do soak the beans, it will reduce the needed cook time in the instant pot (to about 15 minutes on HIGH instead of 50).

This makes a nice, large pot of beans. You can simply half the recipe if you’d like to make just 1 pound of beans.

Salt can effect the cooking of the beans. Sometimes, salt prevents the beans from softening. It’s best to taste the beans when they are done cooking and season accordingly. I did not find that the chicken broth (which had regular salt content) prevented the beans from softening.

We loved these served with salsa, cilantro, and avocado. A squeeze of lime would also be delicious.

Nutrition

Originally published March 2022, updated and republished October 2025

The post Easy Instant Pot Pinto Beans (No Soak Recipe) appeared first on The Slow Roasted Italian.

Bean and Cheese Burrito Recipe

Donna Elick — Mon, 27 Oct 2025 10:00:00 +0000

This Bean and Cheese Burrito Recipe is the ultimate budget-friendly, comfort-food win. Creamy refried beans, zesty salsa, and gooey cheddar cheese are tucked inside soft flour tortillas and ready to devour in minutes. Toast them in a skillet for golden, crispy edges or keep them soft and warm. Either way, they’re melty, cheesy perfection! At just about $8 for 8 portions, bean and cheese burrito recipes are the answer to busy weeknights, meal prep, or late-night cravings. Plus, they’re freezer-ready, so you can stock up and have homemade burritos on hand instead of hitting the drive-thru.

WHY YOU’LL LOVE BEAN AND CHEESE BURRITOS

Quick & easy: Only 5 minutes of prep.
Budget-friendly: About $1 per serving.
Freezer-ready: Perfect for stocking up.
Customizable: Change up the beans, cheese, or salsa.
Family-approved: Great for both picky eaters and hungry teens.

Bean and Cheese Burrito Recipe

Listen… I don’t know about you, but burritos are one of those meals I could eat every single day and not get tired of them.

I’ll eat them for breakfast and grab one from the drive-thru when I’m out, but these Bean and Cheese Burritos are exactly what I want on a crazy weeknight. No fuss, all flavor.

The beans are creamy, the cheese gets all melty and gooey, and the salsa gives them just the right little kick. Toast ‘em, bake ‘em, or freeze ‘em… these burritos don’t judge.

Make a double batch (trust me!) because once the kids see these golden beauties cooling on the counter, half will disappear before they ever make it to the freezer.

And if you have a little bit more time on your hands, my California Burritos with seared steak, crispy fries, melty cheddar, and creamy sour cream has always been an indulgent, messy favorite!

INGREDIENT NOTES

Refried Beans: Two cans of classic refried beans work perfectly. Homemade? Even better. You’ll need about 3 cups. We love Rosita’s Spicy Refried Beans.
Salsa: Chunky salsa keeps the filling from turning runny. Use spicy for heat or mild for a kid-friendly bean and cheese burrito recipe.
Taco Seasoning: A packet works fine, but homemade taco seasoning will give you more control.
Cheddar Cheese: Freshly shredded melts smoother, but pre-shredded works. Swap with Monterey Jack, Pepper Jack, or a mix.
Tortillas: Use burrito-size flour tortillas to hold all that filling. Warm slightly in the microwave before filling so they don’t crack.

VARIATIONS

Meaty Upgrade: Replace 1 can of beans with 1 ½ cups cooked chicken, beef, or turkey.

Veggie Boost: Add diced bell peppers, corn, or onions to the bean mix.

Spicy Kick: Stir in diced jalapeños, hot salsa, or a splash of hot sauce.

Cheese Swap: Use a blend of Mexican cheeses, or add a layer of queso fresco.

Breakfast Burritos: Swap beans for scrambled eggs and breakfast sausage.

SERVING SUGGESTIONS

Classic sides: Serve with Mexican rice or air fryer nachos.
Party tray: Cut burritos in halves or thirds and serve with guac and salsa for game day.
Light option: Pair with a crisp salad tossed with avocado and lime vinaigrette.
Dipping duo: Try dunking in homemade guacamole or restaurant-style salsa.
Beverage pairing: A chilled Mexican lager or sparkling lime agua fresca is a perfect match.

BEST BEAN AND CHEESE BURRITO FAQ

How can I make bean and cheese burrito recipes more filling?

Try adding black beans, pinto beans, or sautéed veggies like bell peppers, corn, or onions. It bulks up the filling while keeping the cost low.

Do these work for a low-carb option?

Swap the flour tortillas for low-carb tortillas or use cheese wraps. You can also cut the bean filling in half and bulk it up with extra meat or veggies.

What’s the best way to reheat bean and cheese burritos?

The oven or skillet is your friend! Bake thawed burritos at 350°F for 10 minutes, or pan-toast them for crispy edges. The microwave works in a pinch, but the texture won’t be quite as good.

Can I reheat homemade burritos from frozen?

You bet! Unwrap each burrito and place on a baking sheet, then bake at 350°F for 20-30 minutes.

Can’t wait? Microwave unwrapped frozen burritos for 1 minute, then flip and heat for another 30-60 seconds or until warmed through.

I’ve been making freezer burritos for years, and the key to success is moisture balance! Too much salsa and your burritos get soggy. Too little, and they taste dry after reheating.

That’s why chunky salsa + creamy beans is my go-to combo for this bean and cheese burrito recipe. Warming tortillas before filling keeps them pliable and prevents tearing.

And listen… I’ve tested every reheating method under the sun. The oven keeps tortillas crispy, the microwave is fastest, and the skillet is best when you want that golden crunch.

The secret to the best bean and cheese burrito? Don’t overfill. A tightly wrapped burrito holds together better through freezing and reheating.

Donna’s Pro Tips for Bean and Cheese Burrito Recipe

Warm tortillas first: Microwave for 20–30 seconds so they roll without cracking.
Don’t overfill: Stick to ½ cup filling + ¼ cup cheese per tortilla. More = mess.
Cool completely: Before freezing, let burritos cool so steam doesn’t cause sogginess.
Wrap tight: Plastic wrap + foil = best freezer protection.
Label bags: Write the date and reheating instructions right on the bag.
Batch smart: Double the recipe! You’ll thank yourself on busy mornings or weeknights.

TOOLS NEEDED

Large Mixing Bowl & Spoon: To combine the filling.
Microwave or Skillet: For warming tortillas or toasting burritos.
Sheet Pan: For baking or freezing flat before bagging.
Plastic Wrap & Foil: Keeps burritos fresh in the freezer.
Gallon Freezer Bags: For labeling, stacking, and easy grab-and-go storage.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mexican Recipes

Taco Bell Burrito Supreme (Homemade Copycat Recipe)

Copycat Black Bean Quesarito Recipe (Taco Bell)

Restaurant Style Mexican Red Rice (Arroz Rojo) + Video

Easy Mexican Lasagna Recipe with Tortillas + Video

Bean and Cheese Burrito Recipe

This Bean and Cheese Burrito Recipe is freezer-ready, budget-friendly, and perfect for meal prep. Easy convenience food, but homemade!

Course Main

Cuisine Mexican

Method Freezer, Oven

Prep Time 5

Cook Time 13

Total Time 18

Servings burritos

Calories 217cal

Author Donna Elick

Ingredients

2 16 ounce cans refried beans (about 3 cups)
1 cup chunky salsa
1 tablespoon taco seasoning
2 cups shredded cheddar cheese (8 ounces)
8 burrito-size flour tortillas

Instructions

Mix the Filling: In a large mixing bowl, stir together 2 16 ounce cans refried beans (about 3 cups), 1 cup chunky salsa, and 1 tablespoon taco seasoning until fully combined.
Assemble the Burritos: Place about ½ cup of the bean mixture in the center of each of the 8 burrito-size flour tortillas. Sprinkle ¼ cup of the 2 cups shredded cheddar cheese over the beans. Fold the bottom edge up over the filling, then fold in both sides tightly, and roll up from the bottom. Place seam-side down.

Cook or Freeze:

Toast for crispy tortillas: Heat a skillet over medium heat. Place burritos seam-side down and cook for 1–2 minutes per side until golden brown.
Bake for crispy edges: Preheat oven to 375°F. Place burritos on a sheet pan and bake for 12–15 minutes. Broil for 1–2 minutes if you want extra crunch.
Freeze for later: If burritos were toasted, let cool completely. Wrap individually in plastic wrap or foil, then place in a labeled gallon freezer bag. Freeze up to 3 months.

Reheat:

From frozen (oven): Bake unwrapped at 350°F for 20–30 minutes.
From frozen (microwave): Unwrap, microwave 1 minute, flip, then another 30–60 seconds.
From thawed: Bake unwrapped at 350°F for 10 minutes, or microwave 30–45 seconds.

Notes

Make-ahead: Burritos keep in the fridge for 3 days, so they’re meal-prep gold.

Storage: Store cooled burritos in an airtight container or wrap individually.

Freezing: Wrap cooled burritos in foil or plastic wrap, then place in a freezer bag. Freeze up to 3 months.

Reheating: Add a damp paper towel when microwaving to prevent dry tortillas.

Nutrition

Originally published October 2025

The post Bean and Cheese Burrito Recipe appeared first on The Slow Roasted Italian.

Pasta e Fagioli Soup

Donna Elick — Wed, 08 Oct 2025 10:00:00 +0000

This hearty Pasta e Fagioli Soup is a soul-warming Italian classic, ready in just 30 minutes. Every spoonful delivers tender pasta, creamy beans, and smoky bacon in a tomato-rich broth that’s cozy, flavorful, and absolutely irresistible. Perfect for busy weeknights, this traditional Italian pasta fagioli recipe is a hug in a bowl… rustic, filling, and so good you’ll want seconds.

WHY YOU’LL LOVE ITALIAN PASTA FAGIOLI

Weeknight-friendly
Simply, hearty ingredients
Ready in 30 minutes
Tastes even better as leftovers

Pasta E Fagioli Soup

When it comes to Italian soups, Pasta Fagioli (pronounced Fah-Zool in my southern Italian neck of the woods) is one of my all-time favorites.

You know those nights when you just need a big bowl of something cozy to melt the stress away? This hearty pasta fagioli is exactly that.

It’s warm, rustic, and loaded with flavor… like Nonna dropped by and left dinner simmering on your stove.

We love grabbing a loaf of crusty bread, dunking it right into the pot, and calling it the perfect Italian comfort night.

INGREDIENT NOTES

Beans: A mix of red kidney and cannellini gives a nice balance of texture and flavor. Great Northern beans are also a great swap.
Chicken Stock: Use stock instead of broth for the richest flavor. My favorite is Kitchen Basics chicken stock!
Pasta: Ditalini is traditional in Italian pasta fagioli, but elbow macaroni or small shells work in a pinch.
Fire-Roasted Diced Tomatoes: The secret to smoky, simmered-all-day flavor! Regular canned diced tomatoes are fine, but you’ll lose out on the depth.
Bacon: Thick-cut applewood smoked bacon is best for this recipe. It adds rich, smoky depth to the broth and stays crisp when sprinkled on top.

VARIATIONS

Extra Hearty: Add ½ pound cooked Italian sausage for a meaty twist.

Spicy Kick: Stir in a pinch of red pepper flakes with the garlic.

Vegetarian Pasta e Fagioli Soup: Skip the bacon and use vegetable stock.

Thicker Texture: Mash some of the beans before adding the pasta.

Bean Swap: Replace some or all of the beans with chickpeas to make pasta e ceci.

SERVING SUGGESTIONS

Always Have Bread: A crusty loaf, garlic knots, homemade breadsticks, warm brown bread… take your pick!
Easy Starters: For guests, set out platters of bruschetta and beef carpaccio while the soup simmers on the stove.
Veggie Boost: Serve with a crisp green salad or some roasted vegetables. Zucchini, broccoli, sweet potatoes, or Brussels sprouts are easy to toss in the oven.
Stick-to-Your-Ribs Meal. Pair smaller bowls of hearty pasta fagioli with breaded chicken cutlets, stuffed meatballs, or pan seared pork chops.

TRADITIONAL ITALIAN PASTA FAGIOLI RECIPE FAQ

What does pasta e fagioli mean?

Pasta is exactly what it sounds like, and fagioli translates to “beans” in Italian. Put ’em together (with e meaning “and”) to get “pasta and beans” soup!

Can I use another type of bacon?

Hickory-smoked bacon is a bolder option, while pancetta offers a more traditional Italian flavor without the smokiness.

Avoid maple or sweet-flavored bacon, as it can clash with the savory tomato base of Italian soups like pasta fagioli.

How long do leftovers last in the fridge?

Pasta fagioli will keep for 2-3 days, longer if you cook the pasta separately. That’s because the ditalini will continue to absorb the broth as it sits.

If you plan on having leftovers, cook the pasta in a pot of salted water instead of adding it directly to the soup.

Store the cooked pasta in a separate container, then add some to the bowl or pot when reheating and let it all warm together.

After years of testing hearty soups for The Slow Roasted Italian, I’ve learned that Pasta e Fagioli is all about balance.

The beans add creaminess, the pasta gives body, and the bacon (or pancetta) adds smoky depth.

Cooking the pasta directly in the broth is convenient, but I always test it both ways… and for entertaining or meal prep, cooking the pasta separately makes the soup last longer.

This Italian pasta fagioli recipe also benefits from layering flavor: sautéing bacon and veggies first ensures the broth has a rich base, while simmering the herbs whole infuses subtle, aromatic notes without overpowering.

DONNA’S PRO TIPS

Always salt your soup in stages: Add some early, then adjust at the end. This builds flavor without going overboard.
Thin it out: If pasta e fagioli soup thickens after sitting, add a splash of stock or water to loosen it before reheating.
Don’t skip the parmesan rind trick! If you have one in the fridge, toss it in with the herbs while simmering for incredible depth.
Tip for freezing: Leave out the pasta and freeze the soup in portioned containers. Reheat just what you need, then add a handful of freshly cooked pasta before serving.

TOOLS NEEDED

5- to 8-Quart Stock Pot: A large Dutch oven will work too.
Slotted Spoon: Use this to remove the cooked bacon while leaving the drippings behind.
Ladle: Serve up soups without losing too much liquid.
Wooden Spoon: For stirring.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

Pasta e Fagioli Soup

Pasta e Fagioli Soup is a cozy, soul-satisfying bowl of beans, pasta, veggies, and herbs. A classic Italian soup recipe, ready in 30 minutes!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 299cal

Author Donna Elick

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 slices thick-cut applewood smoked bacon, chopped
1 medium yellow onion, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 ribs celery, diced (about 1 cup)
8 cups chicken stock
2 14.5-ounce cans fire roasted diced tomatoes, undrained
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
2 tablespoons tomato paste
5 cloves garlic, minced (about 1 ½ tablespoons)
1 sprig fresh thyme
1 sprig fresh rosemary
1 dried bay leaf
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
8 ounces ditalini pasta

Optional: 2 ounces parmesan cheese, grated (about ½ cup) and 2 tablespoons chopped fresh parsley, for garnish

Instructions

Start the Base: Melt 1 tablespoon unsalted butter and heat 1 tablespoon extra virgin olive oil in a large stock pot or Dutch oven (5- to 8-quart) over medium-high heat.
Cook the Bacon: Add 3 slices thick-cut applewood smoked bacon, chopped and cook until almost crisp, about 3 to 5 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate. Leave drippings in the pot for extra flavor.
Sauté the Vegetables: Add 1 medium yellow onion, diced, 2 medium carrots, diced, and 2 ribs celery, diced to the pot. Cook, stirring occasionally, until the onion is soft and almost translucent, about 3 to 5 minutes.
Build the Soup: Stir in 8 cups chicken stock, 2 14.5-ounce cans fire roasted diced tomatoes, undrained, 1 15-ounce can red kidney beans, drained and rinsed, 1 15-ounce can cannellini beans, drained and rinsed, 2 tablespoons tomato paste, 5 cloves garlic, minced , 1 sprig fresh thyme, 1 sprig fresh rosemary, 1 dried bay leaf, 2 teaspoons kosher salt, and 1 teaspoon fresh ground black pepperr. Cover the pot and bring to a boil.
Cook the Pasta: Add 8 ounces ditalini pasta. Reduce heat to medium and cook until pasta is al dente, 8 to 10 minutes. Stir occasionally to prevent sticking.
Finish the Soup: Remove from heat. Discard thyme, rosemary, and bay leaf. Taste and adjust seasoning if needed.
Serve: Ladle soup into bowls. Top with cooked bacon, parmesan, and parsley, if desired. Serve hot with crusty bread.

Notes

Make-Ahead Tips: For the best results, cook the pasta separately and stir it into individual portions when serving. This prevents the pasta from absorbing too much broth as it sits.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If pasta is cooked separately, soup will last 4 to 5 days.

Reheating: Reheat gently on the stovetop over medium heat, stirring occasionally, or in the microwave in 1-minute intervals, until warmed through. Add a splash of stock or water if the soup thickens too much.

Freezing: Freeze soup without pasta in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator, then reheat and add freshly cooked pasta before serving.

Nutrition

Originally published October 2012, updated and republished October 2025

The post Pasta e Fagioli Soup appeared first on The Slow Roasted Italian.

Beef and Bean Enchiladas

Donna Elick — Wed, 01 Oct 2025 10:00:00 +0000

Cheesy, saucy, and packed with bold Mexican flavors, these Beef and Bean Enchiladas are a weeknight win. Don’t be intimidated by the process! Once you’ve got your assembly station set up, it’s fill, roll, and repeat until the pan is in the oven. Layers of tender corn tortillas, zesty beef filling, and gooey Colby Jack come together in the most irresistible way… and in just 30 minutes!

WHY YOU’LL LOVE THIS BEEF AND BEAN ENCHILADA RECIPE

Ready in 30 minutes
Bold flavors and hearty filling
Make ahead option
A family favorite

Beef and Bean Enchiladas

We originally made this bean and beef enchilada recipe back in 2012, and it’s still one of our go-to comfort food dinners!

Even when Munchkin was going through those dreaded picky-eater phases, she always asked for seconds when this was on the table.

Around here, enchiladas are family food… saucy, cheesy, and guaranteed to disappear fast! And as huge Mexican food lovers, we couldn’t resist creating our own version of this classic dish.

Yes, we even have a homemade enchilada sauce recipe on the site if you want to take these beef bean and cheese enchiladas from good to great.

With layer upon layer of savory and spicy flavors in both the filling and the sauce, you’ll be dreaming of the next bite before you can even finish the first one!

INGREDIENT NOTES

Corn Tortillas: Warming them in foil first makes rolling so much easier. If you skip this step, they’ll crack and split.
Ground Beef: An 88% blend keeps things flavorful without creating too much grease.
Beans: Pinto beans make these beef bean and cheese enchiladas extra hearty. Black beans work too!
Cheese: Colby Jack melts beautifully, but cheddar or Monterey Jack can be swapped in. I know you’ll probably want to reach for a fiesta blend, but the melt just isn’t the same.
Enchilada Sauce: There are two different kinds in this beef and bean enchilada recipe!

I like to add a green chile sauce to the beef mixture for brightness and acidity, then doctor up a red sauce (or make my own!) to join it and pour over the top.

VARIATIONS

Chicken Swap: Use shredded rotisserie chicken instead of beef for a quick shortcut.

Spice It Up: If fiery food is your jam, stir in 1-2 diced jalapeños or add hot sauce to the beef mixture.

Kid-Friendly: Reduce or omit the diced green chiles to lower the amount of heat.

Veggie Version: Add sautéed bell peppers, zucchini, or mushrooms to the filling.

SERVING SUGGESTIONS

Topping Ideas: Pile on sliced olives, sour cream (or crema), avocado, and fresh cilantro.
Classic Pairings: Make a beef and bean enchilada plate with red or cilantro lime rice and refried beans.
Veggie Sides: Choose from sweet corn tomalito, elotes, or a crunchy slaw.
Fiesta-Worthy Drinks: I’m a sucker for a jalapeño margarita, but a minty mojito may be more your speed.
Sweet Treats: What’s a Mexican meal without churros, especially with a sweet dipping sauce?

BEEF AND BEAN ENCHILADA FAQ

Can I use flour tortillas instead of corn?

Yes, but understand that flour tortillas may absorb more of the sauce and can have a wetter texture than enchiladas made with corn tortillas.

That said, I’ve got another bean and beef enchilada recipemade with flour tortillas that’s designed specifically to avoid that problem!

What’s the best way to reheat enchiladas?

Microwave individual portions for 1-2 minutes, covering with a paper towel to prevent splatters. Larger portions (including a full pan) can go back in the oven at 350°F until warmed through.

Can I make beef and bean enchiladas ahead of time?

Absolutely, you can! Assemble them right up to the baking step, then cover tightly with foil and refrigerate for up to 24 hours. You can also freeze them at this point for up to 2 months.

When you’re ready to bake, uncover the enchiladas and add 5-10 minutes to the cooking time.

Frozen beef and bean enchiladas can be thawed in the refrigerator before baking, or you can pop them right in the oven and bake from frozen!

In that case, keep them covered for 25-30 minutes, then remove the foil and continue baking until the cheese is bubbly.

When I was developing this recipe years ago, I realized enchiladas often fail in two spots: cracked tortillas and bland sauce.

That’s why warming the tortillas is non-negotiable… it keeps them soft and rollable.

And I love building a double-sauce layer (green chile + red enchilada sauce) so every bite is saucy, cheesy, and loaded with flavor.

Over the years, I’ve learned that a quick roux in the sauce makes it cling to the tortillas better. No watery enchiladas here!

Donna’s Pro Tips for Beef and Bean Enchiladas

Maximum Flavor: Make the red sauce in the same pan that you used to brown the beef.
Don’t Overstuff: Use about ¼ cup of filling per tortilla. Overfilling makes them tear.
Assembly Line: Line up tortillas, filling, and a baking dish for faster rolling.
Cheese Pull Magic: Grate your own cheese instead of buying pre-shredded for the best melt.
Easy Meal Prep: Make a double batch, then bake one and freeze the other for later!

TOOLS NEEDED

Medium Saucepan: To make the red sauce from scratch.
Large Skillet: For browning the beef mixture.
9×13-inch Baking Dish: Since there’s a layer of beef on the bottom and sauce on top, this holds it all together!
Aluminum Foil: Wrapping the tortillas in foil helps them soften and warm evenly without toasting.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy 30 Minute Recipes

Chicken Cordon Bleu Soup in 30 Minutes

Instant Pot Chicken and Dumplings

Cheesy Pesto and Chicken Pasta Bake in 30 Minutes!

Quick-Draw Cowboy Chili

Beef and Bean Enchiladas

Make Beef and Bean Enchiladas with red and green chile sauces for maximum flavor. Bold, crave-worthy, and on the table in 30 minutes.

Course Main

Cuisine Mexican

Method Oven

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 316cal

Author Donna Elick

Ingredients

Red Enchilada Sauce

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 can 15 ounces red enchilada sauce (or use our homemade recipe)
1 teaspoon ground coriander
1/2 teaspoon fresh ground black pepper

Enchilada Filling

1 pound lean ground beef I like 88%
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 teaspoon onion powder
1 can (15 ounces) green chile sauce
1 can (7 ounces) diced green chiles
1 can (15 ounces) pinto beans, drained and rinsed

Assembly

12 –16 corn tortillas 6-inch size, depending on how full you stuff them
8 ounces Colby Jack cheese shredded (about 2 cups)
1 can (4 ounces) black olives, diced
Fresh cilantro chopped (for garnish)
Sour cream for garnish

Instructions

Preheat the Oven: Preheat oven to 400°F. Wrap 12 –16 corn tortillas in aluminum foil and place them in the oven while it preheats (5-8 minutes). This softens them so they don’t crack when rolling.
Brown the Beef: Heat a large skillet over medium-high heat. Add 1 pound lean ground beef, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1 teaspoon onion powder. Cook until browned and crumbly, about 5–6 minutes, breaking it apart with a spatula as it cooks. Transfer the beef to a bowl and set aside (leave any browned bits and juices in the skillet — that’s flavor!).
Make the Red Sauce: In the same skillet, 2 tablespoons unsalted butter over medium heat. Whisk in 2 tablespoons all-purpose flour and cook for 1–2 minutes until golden and nutty. Slowly whisk in 1 cup chicken stock until smooth. Stir in 1 can 15 ounces red enchilada sauce (or use our homemade recipe), 1 teaspoon ground coriander, and 1/2 teaspoon fresh ground black pepper. Bring to a gentle boil, then reduce heat and simmer for 3–5 minutes until slightly thickened. (Building the sauce in the beef pan adds tons of flavor from the browned bits!)
Reserve Some Sauce: Scoop out about 1 cup of the sauce and set it aside — this will be used to top the enchiladas later.
Build the Filling: Return the cooked beef to the skillet with the sauce. Stir in 1 can (15 ounces) green chile sauce, 1 can (7 ounces) diced green chiles, and 1 can (15 ounces) pinto beans, drained and rinsed. Cook until heated through, about 3–4 minutes.
Prepare the Baking Dish: Remove tortillas from the oven. Spread 1 cup of the beef mixture across the bottom of a 9×13-inch baking dish.
Fill and Roll the Enchiladas: Place a tortilla on a clean work surface. Spoon about 1/4 cup of the beef mixture down the center. Roll tightly and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Top the Enchiladas: Pour the reserved red sauce evenly over the rolled enchiladas. Sprinkle 8 ounces Colby Jack cheese shredded (about 2 cups) on top, then scatter 1 can (4 ounces) black olives, diced.
Bake: Bake uncovered for 7–10 minutes, or until the cheese is fully melted and bubbly.
Garnish and Serve: Remove from the oven. Let sit for 5 minutes to set, then garnish with Sour cream and Fresh cilantro chopped (for garnish). Serve hot and enjoy!

Notes

Make-Ahead Tips: Assemble the enchiladas up to the baking step, cover tightly, and refrigerate for up to 24 hours. When ready to bake, uncover and add 5–10 minutes to the baking time.

Freezing Tips: Prepare enchiladas up to the baking step. Cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen covered with foil for 25–30 minutes, then uncover and bake until cheese is bubbly.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave (covered) for 1–2 minutes, or bake in a 350°F oven until warmed through.

Nutrition

Originally published November 2012,updated and republished October 2025

The post Beef and Bean Enchiladas appeared first on The Slow Roasted Italian.

Easy Copycat Chipotle Black Beans Recipe

Donna Elick — Sat, 07 Jun 2025 22:00:00 +0000

My copycat Chipotle Black Beans Recipe is the perfect addition to your next at-home Mexican-inspired feast!! Made with incredibly simple pantry ingredients that you likely already have on hand, they come together so easily. Pair them with more Chipotle copycats, or enjoy them with another one of your favorite mains!

I love that you just need a few simple ingredients and easy meal prep to make this great side dish! When I make burrito bowls, this great recipe is one of my main additions.

I just love the flavor of the smoky black bean layer, mixed with the rest of my ingredients.

This is one of the best Chipotle copycat recipes, in my opinion, because you can easily whip up a big batch and get that taste of Chipotle easily throughout the week.

The next time that you’re craving the perfect side dish loaded with Mexican flavors, keep the printable recipe card handy!

Chipotle Black Beans Recipe

I’m slowly but surely bulking up my collection of copycat recipes, and this Chipotle black bean recipe is the latest addition!

Seriously at this rate, I could practically open my own restaurant… but I definitely do NOT have time for that!!

One of my favorite places to go when I’m craving Mexican is for sure Chipotle. Would you guys even consider it a “fast food” place?! I probably wouldn’t.

They use such fresh ingredients, and the core components of all of their dishes are assembled fresh on the spot.

An ingredient that I never skip is Chipotle black beans. I add them to my burritos, bowls, and salads, and sometimes I’ll ask for an extra serving!

They’re tender, flavorful, and packed with protein so I know I’ll walk away satisfied.

And what do we do when we find a restaurant-quality dish we love? We recreate it, of course!

Black beans are also the star ingredient in our Power House Homemade Veggie Burgers — a hearty, flavor-packed patty that’s perfect for Meatless Monday or feeding a vegetarian crowd.

Ingredient Notes and Substitutions

Black Beans – I wanted to make this copycat Chipotle black bean recipe as simple as possible, so I’m using canned beans!

You could go all out and use dried beans instead, but that will add hours (seriously!) to this recipe.

Make things easier on yourself and use canned too! A can of black beans vs cooking dry black beans is a life saver and saves so much cook time.
Vegetable Oil – To cook the onion and garlic and toast the spices. I typically use regular vegetable oil, or sometimes canola.
Onion & Garlic – This is a savory recipe, so you guys know I’m kicking things off with sautéed onion and garlic!

These flavor starters add so much to the overall taste of your Chipotle black beans recipe.
Chicken Stock – Though canned black beans are already cooked, I like to cook them a second time with sautéed onion and garlic and some stock to inject even more flavor. It also helps give everything a creamier texture!
Seasonings – You’ll need ground cumin, dried oregano, chili powder, bay leaf, and salt to taste — plus some fresh chopped cilantro for a garnish!

Tips and Tricks to Make Perfect Chipotle Black Beans

Toast the seasonings.

After the onion and garlic have gone translucent and become aromatic, add the cumin, oregano, and chili powder directly to the hot oil.

Toasting the spices for a few minutes will help them shine. This process is sometimes called blooming — it causes the flavor to “bloom” so they’re even tastier.

This will also ensure that the flavors are evenly distributed throughout your Chipotle black bean recipe!

Crank up the spice levels.

For an even spicier kick, you can always add a dash of cayenne pepper or a finely chopped jalapeno pepper to the beans while they simmer.

Chipotle black beans are fairly mild at the restaurant, so here’s an opportunity to tailor them to your specific taste preferences!

Dry beans? No stress.

If the beans start to dry out during the cooking process, don’t hesitate to add some more chicken stock — or even some water — to the pot.

The goal is to create a creamy texture, and some extra liquid can be helpful. It also keeps the beans from becoming too thick or sticking to the pot.

Don’t forget to mash!

Once your Chipotle black beans recipe is ready to serve, grab a wooden spoon and lightly mash some of the beans against the side of the pot.

This will give you that creamy texture you’re looking for while also maintaining the shape of most of the beans. That’s how Chipotle does it!

Prep Ahead

Drain and rinse the beans
Chop the onion, garlic, and cilantro

Kitchen Tools You Will Need

Cutting Board – A big solid cutting board makes prepping a breeze. I use mine daily, so it’s worth the investment to get a good quality one.
Medium Saucepan – Heats evenly and is easy to clean too.
A Sturdy Wooden Spoon – Preferably one with a rounded handle for easier mashing.

Serving Suggestions

Serve this black bean recipe from Chipotle immediately! These are definitely best enjoyed warm. They work well as a side dish, burrito filling, or even a topping for nachos!

Create your own Chipotle feast at home and pair them with my corn salsa copycat, slow cooker carnitas, Chipotle Rice, and a healthy helping of guac on the side, of course!

Otherwise, Chipotle black beans pair wonderfully with cornbread, grilled chicken (which just happens to be another copycat!), and grilled vegetables like sweet potatoes.

If you’re a fan of easy dinner ideas, pair these Chipotle beans with tortilla chips and just let it be a simple dip.

I also like mixing this with white rice bowls, or chopping up ham to pair with this smoky Chipotle black beans recipe. It’s an easy side dish that offers tons of options.

Storing, Freezing, and Reheating

You can store leftovers of these black beans in an airtight container in the refrigerator for up to 4 days.

Reheat in 30-second bursts with your microwave, or in a saucepan over medium heat.

You can also freeze these for busy weeknights when you don’t feel like cooking! Simply let them cool to room temperature, then place in a freezer-safe airtight container.

They will keep for 3-6 months — be sure to let them thaw overnight in the fridge before reheating.

Chipotle Black Bean Recipe FAQ

What brand of black beans does Chipotle use?

Chipotle doesn’t list its preferred brand on its website, but it does indicate the different varieties of black beans it uses: Condor, Blackhawk, Domino, Valentine, and Black Magic.

You can make my black bean recipe from Chipotle with regular canned black beans you find at the supermarket!

Are the black beans at Chipotle seasoned?

Yes, which is exactly why I was inspired to recreate them myself at home! I used the power of my taste buds to figure out what they added… and came up with onion, garlic, chili powder, cumin, and oregano.

I add an extra bay leaf and some cilantro on top, but otherwise, this is an authentic Chipotle black beans recipe!

What are the two beans at Chipotle?

You’ll find black beans and pinto beans. Luck for you, I have copycat recipes for both! You can try the pinto beans next.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Recipes

Copycat PF Chang’s Chicken Lettuce Wraps Recipe

Honey Balsamic Brussel Sprouts (Macaroni Grill Copycat)

Rattlesnake Bites Recipe (Texas Roadhouse Copycat)

Chipotle Steak Copycat Recipe

🍔 Copycat Creations Vol 1
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👉 Buy your copy now and start cooking the meals you love!

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Easy Copycat Chipotle Black Beans Recipe

My copycat Chipotle Black Beans Recipe is the perfect addition to your next at-home Mexican-inspired feast!!

Course Side Dish

Cuisine Mexican

Method Stovetop

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 359cal

Author Donna Elick

Equipment

medium saucepan

Ingredients

30 ounces black beans, rinsed and drained 2 (15-oz) cans
2 tablespoons vegetable oil
1/2 cup diced yellow onion (about ½ medium onion)
3 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 cup chicken stock
1 bay leaf
salt to taste
freshly chopped cilantro for garnish

Instructions

In a medium saucepan, heat the vegetable oil over medium heat.
Add the chopped onions and sauté until they become translucent, about 3-4 minutes.
Stir in the minced garlic, ground cumin, dried oregano, and chili powder. Cook for an additional 1-2 minutes until fragrant.
Pour in the drained black beans and chicken or vegetable broth, then add the bay leaf.
Bring the mixture to a gentle simmer and cook, uncovered, for 30-40 minutes, stirring occasionally. If the beans start to dry out, you can add a splash more broth or water as needed.
Once the beans are tender and the flavors have melded, use the back of a spoon to lightly mash some of the beans against the side of the pot to create a creamy texture, while still leaving some beans whole.
Season the black beans with salt to taste, and remove the bay leaf.
Garnish the black beans with freshly chopped cilantro before serving. Enjoy!

Notes

These flavorful and creamy black beans are perfect as a side dish, a filling for burritos, or a topping for nachos.

For a spicier kick, you can add a dash of cayenne pepper or a finely chopped jalapeño to the beans during cooking.

Leftover black beans can be stored in an airtight container in the refrigerator for up to 4 days. Simply reheat before serving for a quick and delicious meal addition.

Nutrition

Originally published June 2024, updated and republished June 2025

The post Easy Copycat Chipotle Black Beans Recipe appeared first on The Slow Roasted Italian.

Copycat Black Bean Quesarito Recipe (Taco Bell)

Donna Elick — Mon, 02 Jun 2025 10:00:00 +0000

This copycat Quesarito Recipe combines everything you love about the Taco Bell™ menu in one, easy-to-eat meal! Spicy black beans and rice wrapped in a blanket of gooey melted nacho cheese and chipotle sauce, all tucked in a grilled soft tortilla. This fast food favorite is outrageously delicious!!

Quesarito Recipe

There is just so much to love about this meal! The ingredients are inexpensive and easy to find, and black beans are packed full of fiber and nutrients.

Honestly, I think this Taco Bell-inspired quesarito recipe is even tastier than my version of the Beef Quesarito, and it’s vegetarian-friendly. Don’t believe me? Make one of each and decide for yourself.

Allow me to show you how to make a perfect black bean quesarito at home. It’s so simple, and you’ll save some money too!

Looking for some meat with your meal? Check out my copycat Taco Bell recipes for Mexican pizza and a steak power bowl instead.

Ingredient Notes and Substitutions

Flour Tortillas – Grab the big burrito-sized ones — you’ll thank me later!

Getting a tightly packed, well-proportioned bean quesarito is way easier with large tortillas.
Velveeta & Evaporated Milk – The two secret ingredients in the cheesy, smoky Taco Bell nacho cheese!

If you aren’t a fan of Velveeta, using American cheese, cheddar cheese, or some combo of the two is a fine substitute.
Black Beans – Drain and rinse them well. Some people prefer to cook dried black beans. You could do that and go through the whole soaking and cooking process.

But it takes much more time, so I recommend just going with canned to get as close to the original Taco Bell black beans as possible.
Chipotles in Adobo Sauce – These chiles come in a thick, tangy, and equally spicy sauce.

Personally, I’d never make Mexican red rice without them! But if you don’t want that much heat in your bean quesarito, swap in smoked paprika or chipotle powder.
Mexican Seasoning – Super smoky, slightly spicy, and sure to level up any dish it’s in!

Sure, you could grab a pre-made blend at the store — but why not make your own for a fresher flavor and less money?

Tips and Tricks to Make the Perfect Taco Bell Quesarito Recipe

Warm the tortillas before getting started.

I usually pop them in the microwave in 20-second bursts until warm! It makes them much more pliable and easy to roll.

Go easy with the sauces.

This copycat quesarito recipe is stuffed to the brim (literally) with sauces and fillings, so it’s important to add each component carefully and evenly.

You’ll start with the first layer of nacho cheese. Spread it all over the tortilla evenly, almost all the way to the edges before adding the shredded cheese before microwaving.

If you get this first part just right, the rest of the bean quesarito will be much easier to assemble.

Reheat the fillings if needed.

When you’re ready to put everything together, the black beans, rice, and nacho cheese may have cooled down at this point.

You should definitely warm them up if you want your quesarito to be ooey and gooey just like at Taco Bell!

Your microwave will work just fine.

You will have leftover cheese sauce and red rice.

There’s no denying it! Though, feel free to adjust the amounts of the fillings to suit your taste.

Chad and I like ours tightly stuffed with fillings, but using fewer beans and rice will give you a closer match to a true Taco Bell quesarito!

Prep Ahead

Make the creamy chipotle sauce
Prepare the Mexican red rice
Heat the nacho cheese sauce
Warm the tortillas

Kitchen Tools You Will Need

Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sauteing vegetables and browning meat.
Medium Saucepan – Heats evenly and is easy to clean too.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!

Easy Recipe Variations

There are a few different ways you can make this Taco Bell quesarito recipe your own!

Start by controlling the spice level. Each component has a bit of spice, from the sauce to the cheese and the beans.

You can tone all of it down by leaving the jalapenos or cayenne out of the cheese sauce, eliminating the chipotles and/or the adobo sauce, or excluding the jalapenos from the rice.

You can also add some protein — and the good news is that truly any protein would taste amazing!

Pulled pork, shredded chicken, or ground beef will fit right in when seasoned with my Mexican spice blend.

Storing and Reheating a Black Bean Quesarito

Store the extra cheese sauce and Mexican red rice in separate containers so you can make even more the next day! Aim to enjoy any assembled qusaritos within 1-2 days for the best texture.

Microwave everything separately too. To get the best rice the next day, microwave in a bowl with a damp paper towel over the top.

Or, use the ingredients to create something entirely different, like fajitas, nachos, or even in a fun breakfast scramble. The rice and cheese will keep for 3-4 days, respectively.

Quesarito Recipe FAQ

What is a quesarito?

A quesarito is a one-of-a-kind creation! It’s essentially a burrito wrapped in a quesadilla. You get everything you love about a burrito wrapped in a fluffy, grilled tortilla — with a layer of melted cheese between the two!

Is the black bean quesarito vegan?

No, and this Taco Bell quesarito recipe isn’t actually vegetarian-friendly either. There’s chicken stock in the Mexican red rice, and a ton of dairy products are used as well.

That said, you can easily replace them with dairy-free cheese and sour cream! As for the chicken stock, simply swap in a veggie or mushroom stock instead.

Do I have to use Velveeta in the nacho cheese sauce?

No — as mentioned, you can use any meltable cheese like cheddar, Monterey Jack, or a Mexican cheese blend. You may also want to add a little extra milk or cream to smooth it out.

Enjoy!
With love, from our simple kitchen to yours.

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Other Copycat Taco Bell Recipes

Taco Bell Burrito Supreme

Taco Bell Power Bowl (Steak)

Taco Bell Crunchwrap Supreme

Copycat Taco Bell Mexican Pizza

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👉 Buy your copy now and start cooking the meals you love!

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Copycat Black Bean Quesarito Recipe (Taco Bell)

My black bean Quesarito Recipe is just like Taco Bell! It combines the best parts of a bean burrito and a quesadilla in one delicious dish.

Course Main

Cuisine Mexican

Method Stovetop

Prep Time 5

Cook Time 45

Total Time 50

Servings quesaritos

Calories 1544cal

Author Donna Elick

Equipment

Ingredients

Quesarito Ingredients

8 flour tortillas (see Note #1)
1 cup nacho cheese sauce recipe below
15 ounces canned black beans drained and rinsed
2 cups grated colby jack cheese or Mexican cheese blend
2 cups Mexican red rice recipe below
1/2 cup sour cream or to taste
1/2 cup creamy chipotle sauce recipe below

Creamy Chipotle Sauce

1/2 cup sour cream
1 teaspoon Mexican seasoning
1 teaspoon chipotle peppers in adobo sauce finely chopped

Nacho Cheese Sauce

16 ounces Velveeta
1/4 teaspoon cayenne pepper
1/2 cup evaporated milk
1/4 cup pickled jalapeno juice (brine from can of pickled jalapenos)

Mexican Red Rice

3 tablespoons extra virgin olive oil
1/2 medium white onion diced
1-3 jalapeño peppers seeded and minced
3 cloves garlic minced
2 cups long-grain jasmine rice
2 cups reduced sodium chicken stock
1 14.5-ounce can fire-roasted diced tomatoes
8 ounces tomato sauce
2 tablespoons Mexican Seasoning Blend link recipe
1 teaspoon kosher salt

Instructions

Creamy Chipotle Sauce

Add all ingredients to a small bowl and whisk to combine. Set aside.

Mexican Red Rice

Warm the oil in a 10-inch skillet over medium heat. Once you can feel the heat when you hold your hand 6 inches above the skillet, add the onion and jalapeños to the pan. Cook, stirring occasionally, until the onions begin to soften, 2 to 3 minutes.
Add the garlic and stir to combine. Continue cooking for 30 seconds.
Add the rice and stir until it is well coated in the oil. Cook until the rice starts to brown, 3 to 4 minutes, stirring occasionally.
Add the chicken stock, tomatoes, tomato sauce, corn, seasoning blend and salt. Stir to combine and bring to a boil.
Cover the pot, decrease the heat to a simmer and cook until the rice is cooked through, 12 to 15 minutes. Meanwhile, make the nacho cheese sauce. and warm the black beans.

Nacho Cheese Sauce

Cut Velveeta into cubes and place in a medium saucepan.
Add cayenne pepper, evaporated milk and pickled jalapeno juice.
Heat over medium-low, stirring constantly with a silicone spatula, until the cheese melts completely and is smooth.
Taste for flavor and adjust with additional cayenne pepper and/or jalapeno brine.
Use while hot; sauce thickens as it cools.

Quesarito Assembly

If necessary, rewarm black beans, rice and nacho cheese sauce in the microwave.
Place one flour tortilla on a microwave-safe plate. Spread ¼ cup nacho cheese sauce over the flour tortilla. Sprinkle with ½ cup of grated cheese.
Microwave in 45-second bursts, until the cheese melts.
Place a second flour tortilla on top of melted cheese and cheese sauce.
Mound ½ cup black beans and ½ cup red rice in the center of the tortilla.
Drizzle more nacho cheese sauce, creamy chipotle sauce, and sour cream over the meat.
Add ½ cup Mexican red rice on top of the sauces.
Fold in the sides and roll up the quesarito like a burrito. Enjoy!

Notes

Use burrito size flour tortillas to make stuffing and rolling the quesaritos easier – they are well stuffed with the soft taco size tortillas and portions in this recipe.

You will have leftover cheese sauce, and red rice. Adjust the amounts of the fillings to taste. We like a tightly stuffed quesarito, but smaller amounts of beans and rice and/or using a larger size flour tortilla will make it a closer match to a Taco Bell black bean quesarito.

Nutrition

Originally published September 2022, updated and republished May 2025

The post Copycat Black Bean Quesarito Recipe (Taco Bell) appeared first on The Slow Roasted Italian.

Slow Cooker Cowboy Beans with Kielbasa

Donna Elick — Mon, 26 May 2025 10:00:00 +0000

Slow Cooker Cowboy Beans are rustic, hearty, and so comforting! Packed to the brim with protein thanks to added kielbasa, thick-cut bacon, lean ground beef, and baked beans, this dish gets slow cooked to smoky perfection with bell pepper, sweet onion, BBQ sauce, jalapeños, brown sugar, and chili powder.

Slow Cooker Cowboy Beans

What if I told you there was an easy dish that was perfect for weeknight meals, barbecues, and game days alike? Would you believe it only took 20 minutes of prep work and about 3 hours in the crockpot?!

That’s exactly what you’ll get with my slow cooker cowboy beans!!

Made with 3 types of meat, plenty of beans, vegetables, and bold seasonings, it’s certainly not lacking in flavor. That’s half the reason why it’s so versatile — there isn’t much inside not to love.

The other half? These easy crockpot cowboy beans are just that: so easy.

Because sometimes you need a recipe that doesn’t require a lot of time and effort without having to sacrifice flavor.

My slow cooker saves the day more often than not. Don’t miss my recipes for crockpot chicken taco soup, slow cooker meatloaf, cabbage roll soup, and beef stroganoff for nights you could use a helping hand too!

Need more summer BBQ ideas? Try these Italian Beans that are also made simply in the crockpot and this cold & refreshing Pea Salad with Bacon!

Love southern flavors? Try our hearty, rich, savory Crockpot Cowboy Stew next!

Ingredient Notes and Substitutions

Kielbasa – Opt for a high-quality smoked kielbasa for the best flavor! Smoked sausage or even chorizo are some substitution ideas, but my favorite is andouille for a smoky and spicy kick.
Bacon – I like thick-cut bacon for crockpot cowboy beans because it tends to hold up better in the slow cooker, but regular works too.
Ground Beef – Grab 85-90% lean — the sausage and bacon already inject a good amount of fat into the dish so you don’t want any more.
Vegetables & Aromatics – I like incorporating sweet onions and bell pepper to balance out the other, rich and smoky ingredients.

Jalapeños bring a touch of heat, while fresh minced garlic adds more depth.
Baked Beans – You have a couple of options for your bean base! Bush’s Original Baked Beans are my go-to (so easy).

You could also use a combination of pinto beans, kidney beans, black beans, or pork and beans for a bit more variety.

If you use plain canned beans, drain them first and adjust the seasonings.

Ketchup & Dijon Mustard – Both add some tang — ketchup also brings back a touch of sweetness, while sharp Dijon cuts through it for balance.
BBQ Sauce – Because it wouldn’t be slow cooker cowboy beans without it! A hickory or honey BBQ sauce works well.

Try my Jack Daniels BBQ sauce, TSRI’s Signature Barbecue Sauce, Kansas City-Style Sauce, or your favorite store-bought option.

Light Brown Sugar – Helps the other ingredients caramelize when slow cooked!

Honey, maple syrup, or molasses are good subs.

Seasonings – I also added a dash of chili powder, and kosher salt and pepper to taste. Liquid smoke can also be added for a deeper, more smoky flavor.

Tips and Tricks to Make Perfect Crockpot Cowboy Beans

Dice ingredients evenly.

You’ll get the best texture when you dice the onion, bell pepper, and jalapeños into similar-sized pieces.

They’ll cook more evenly — and the more finely you chop the jalapeño in particular, the more you’ll taste the heat throughout the overall dish!

Brown the meats (and veggies) first.

Use the same skillet to make cleanup easy — and to grab all of the flavor from the grease.

Start with the kielbasa and make sure to sear both sides for a crispy texture. Cook the bacon and brown the ground beef next, then add in the aromatics and veggies to soften too.

Everything will already taste amazing before you even assemble the cowboy beans in the crockpot to fully cook!

Stir occasionally.

I know slow cooker recipes are usually set-it-and-forget-it style, but crockpot cowboy beans do well with a few stirs throughout the cooking process.

Not only will it help distribute the flavors more evenly, but it also prevents anything from sticking to the bottom.

If you know your slow cooker runs hot, give it a stir every hour or so!

Don’t be afraid to adjust.

Taste your slow cooker cowboy beans every once in a while (when you stir them, for example) to make sure they suit your preferences.

You can always add more brown sugar for sweetness, Worcestershire sauce for umami, or apple cider vinegar for extra tang. Play around with it until you’re happy!

Prep Ahead

Chop the kielbasa and bacon
Dice the vegetables and aromatics
Brown the meats and veggies

Kitchen Tools You Will Need

Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
Large Skillet – It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
Wood Turner – My most used spoon or spatula in my kitchen! It’s amazing for sautéing vegetables and browning meat.

Serving Suggestions

Protein-packed and comforting, slow cooker cowboy beans are super satisfying and hearty as is!

Make it a complete meal and serve alongside some rice or mashed potatoes to soak up all of that yummy sauce, or some crusty garlic bread to clean your plate.

Got some ground beef left to spare? Go all in on cowboy flavors with this loaded pasta salad that’s been the star of many summer parties!

Jalapeño cornbread also tastes SO good with these beans!! If you’re craving some extra veggies, my grilled zucchini offers a lighter side option.

Storage and Reheating

To get ahead on weeknight dinner, assemble cowboy beans in the crockpot, then store in the fridge up to 24 hours before cooking.

Leftovers will keep refrigerated in an airtight container for 3-4 days, or in the freezer for up to 3 months!

If reheating from frozen, allow the beans to thaw in the fridge overnight first.

Otherwise, simply pop them in a skillet or saucepan over medium on the stovetop and stir until warmed through. The microwave would also work for single servings.

Cowboy Beans in Crockpot FAQ

Why are they called cowboy beans?

Because cowboys used to eat them!

Cowboy beans used to be made with simple and shelf-stable ingredients like canned beans, cured meats, and spices — hearty, protein-packed foods that were easy to carry and cook over an open fire.

We may be using the slow cooker instead of a campfire for these easy crockpot cowboy beans, but it’s the same idea!

Can I make this in an Instant Pot instead of a slow cooker?

Sure! Use the Sauté setting to cook the meat and vegetables, then add everything else and cook on High for 10 minutes with a Natural Release for 10 minutes.

What do I do if the beans come out too thick?

Cowboy beans in the crockpot are meant to be thick, but not too thick. If you aren’t happy with the consistency, stir in a small amount of water or beef broth to loosen it.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Slow Cooker Recipes

Easy Slow Cooker Baked Beans Recipe with Bacon

BBQ Pulled Chicken Sliders Recipe with Italian Dressing

Crockpot Mac and Cheese with Cream Cheese + Video

Crock Pot Beef Stroganoff

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Slow Cooker Cowboy Beans with Kielbasa

My Slow Cooker Cowboy Beans are packed with protein, featuring kielbasa, bacon, ground beef, and beans! Hearty, satisfying, and so easy.

Course Main

Cuisine American

Method Slow Cooker

Prep Time 20

Cook Time 3 20

Total Time 3 40

Servings

Calories 356cal

Author Donna Elick

Ingredients

12 ounces beef kielbasa sliced into 1/2-inch rounds
8 slices thick-cut bacon chopped into bite-sized pieces
1 pound ground beef 85–90% lean
1 large sweet onion diced (about 10 ounces)
1 bell pepper diced (any color you prefer)
1 small jalapeño minced
3 cloves garlic minced (about 1 tablespoon)
56 ounces baked beans 2 cans, 28 ounces each
1/4 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons BBQ sauce
2 tablespoons packed light brown sugar
1 tablespoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions

Brown the Kielbasa: In a large skillet over medium-high heat, brown the kielbasa rounds on both sides. Transfer to a bowl and set aside.
Cook the Bacon: Add the chopped bacon to the skillet and fry until crispy, stirring occasionally. Remove with a slotted spoon and drain half of the grease.
Cook the Beef & Vegetables: To the same skillet, add the ground beef, onion, bell pepper, jalapeño, and garlic. Cook until the beef is browned and the onions and peppers are softened. Drain excess grease.
Assemble the Cowboy Beans: Transfer the kielbasa, bacon, and beef mixture to a 5-quart crockpot. Add the baked beans, ketchup, Dijon mustard, BBQ sauce, brown sugar, chili powder, salt, and pepper. Stir to combine.
Slow Cook: Cover and cook on high for 3–4 hours or low for 6–8 hours, stirring occasionally.
Serve & Enjoy: Ladle into bowls and serve warm. Enjoy with cornbread, rice, or crusty bread!

Notes

Make-Ahead Tips: This dish can be assembled up to 24 hours in advance and stored in the refrigerator before slow cooking.

Storage: Store cooled cowboy beans in an airtight container in the refrigerator for 3–4 days.

Freezing: Place in a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm on the stovetop over medium heat, stirring occasionally. Alternatively, reheat in the microwave in 1-minute increments, stirring between each round.

Customization Ideas: Adjust the flavor balance—add more brown sugar for sweetness, Worcestershire sauce for umami, or apple cider vinegar for tang.

Nutrition

Originally published May 2025

The post Slow Cooker Cowboy Beans with Kielbasa appeared first on The Slow Roasted Italian.

Smoked Baked Beans Recipe with Root Beer + Video

Donna Elick — Thu, 01 May 2025 22:00:00 +0000

Smoked Baked Beans with bacon is the perfect side dish for weeknight meals, potlucks, or backyard barbecues. Make this smoked beans recipe using any smoker! This easy side dish can pair with any main course! Take your next backyard barbecue to next level goodness!

Made with simple ingredients, these classic recipe has rich flavor and makes the best bean mixture, ever. Forget about plain ol’ canned baked beans, and add some taste!

The rich smoky flavor of this easy baked beans recipe is what it’s all about!

What I love about these easy baked beans is that they’re a great pairing for a main dish, and the added smoked bacon really brings out that smoky flavor. A little bit goes a long way!

I use thick-cut bacon, but you can easily use pork belly or thin bacon pieces as well. I’ve even diced up some hot dogs and stirred them in before – and it’s delicious!

Pay attention to the cooking method listed below on the recipe card.

The cook time for this smoky baked beans recipe does matter, and if you follow it, you’ll have a fantastic recipe to share and enjoy.

A lot of people remark about how this is one of the best side dishes they’ve had – and I agree! From the first time that I made this best beans recipe,

I was hooked on the great flavor and taste of the rest of the ingredients. I also think that this is a fun pairing with potato salad!

You can’t go wrong pairing this with beef brisket, smoked meat, or any great option for a main dish! The next time that you’re craving beans and BBQ sauce, keep this recipe handy!

Smoked Baked Beans

These smoker baked beans are one of our favorite summer sides. But, summer parties are the perfect time to bring along a variety of dishes.

Corn and Black Bean Tortellini Salad is a simple recipe that kicks up the traditional salsa to a whole new level.

Or, you might want to try these Italian Style Crockpot Beans. The flavor is absolutely incredible.

Have you had a chance to try any of my other smoker recipes?

These smoked chicken quarters are juicy and tender on the inside with crispy skin on the outside, and you can never go wrong with plump smoked brats!

How to Make Smoked Baked Beans from Scratch

After preheating your smoker and choosing your favorite wood, you simply combine the ingredients in a pan.

I prefer to use a cast iron pan for smoked baked beans, but you can also use a Dutch Oven if you want to.

Or, if you are cooking for a crowd, you can use a disposable aluminum pan!

Place your pan in the smoker and cook for about three hours. Stir every hour and cook until the sauce has thickened and the beans are tender.

Don’t have a smoker?

You can prepare this smoked baked beans recipe in the slow cooker instead. Cook everything on HIGH for 3 hours or LOW for 6 hours.

Or, pop the pan into the oven and bake at 400°F for 55-60 minutes, until the sauce thickens.

Either version will be missing that incredibly smoky flavor, but a splash of Liquid Smoke will remedy that!

Smoked Beans Recipe Tips and Tricks

Start with cooked bacon. Lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F, and bake for 8-10 minutes. Or, you can air fry the strips instead!
Use canned beans. This trick will save you the trouble of soaking dry beans overnight!
Add extra flavor. Garlic and red onion will make this dish extra savory.

If you prefer smoked baked beans that are a bit sweeter, try some maple syrup or pineapple juice.

Storing and Reheating Leftover Smoker Baked Beans

Store leftovers in an airtight container and refrigerate for 5 to 7 days.

You can also freeze smoker baked beans. Allow them to cool to room temperature, then transfer them to an airtight container. Store in the freezer for up to 3 months.

Reheat smoked baked beans in a pan on the stove until they are warmed through. Or, warm them in the microwave.

Smoked Baked Beans Recipe FAQ

What beans are used in baked beans?

Baked beans are usually made from haricot beans. Another name for haricot beans is navy beans. You can find them either dried or in a can at the grocery store.

How long does it take to smoke beans?

This smoked baked beans recipe takes about three hours to make in your smoker. You will need to check it every hour.

The exact time you need really depends on the type of smoker you have. The baked beans are done when the sauce has thickened and the beans are heated all the way through.

Can I use homemade baked beans?

This smoked beans recipe starts with two cans of already prepared baked beans.

If you would prefer to make smoked baked beans from scratch, you can do that as well. Just be careful what seasonings you use so that they do not overwhelm the smoke flavor.

Other baked bean recipes to make

Have you had a chance to try my other baked bean recipes?

These BBQ Baked Beans are a family favorite, with a recipe so easy it comes together in less than minutes.

Or, my Slow Cooker Baked Beans are an easy recipe with bold flavors. I cook them for hours in molasses, brown sugar, veggies, smoky spices, and bacon.

Enjoy!
With love, from our simple kitchen to yours.

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Other Side Dish Recipes

Air Fryer Baked Potatoes

Smoked Potato Salad

Tuna Pasta Salad Recipe

Smoked Mac and Cheese

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Smoked Baked Beans Recipe with Root Beer + Video

Smoked Baked Beans is the perfect side dish for weeknight meals or backyard barbecues. Make this smoked beans recipe using any smoker!

Course Side Dish

Cuisine American

Method Smoker

Prep Time 5

Cook Time 3

Total Time 3 5

Servings

Calories 678cal

Author Donna Elick

Ingredients

56 ounces Bush's baked beans 2 28-ounce cans (or 4 (15.5-ounce) cans)
28 ounces kidney beans 2 14-ounce cans, rinsed and drained
1 cup barbecue sauce I used KC Masterpiece
1/4 cup light brown sugar
7 ounce can fire-roasted diced chiles (I used Macayo’s)
1 cup A&W root beer
1 pound regular cut bacon cooked and chopped (1/2-3/4” pieces)

Instructions

Preheat your smoker to 225°F. Choose your favorite wood, I am using my favorite blend of oak, maple and hickory on my pellet smoker.
Combine the ingredients in a cast iron pan or aluminum pan (I used a 9×12-half steam table pan) , whatever you prefer to cook on your smoker with.
Place your pan on your smoker. Keep in mind the closer to the heat source, the faster they will cook. I like to keep my beans closer to the heat source when possible.
Smoke for 3 hours, gently stirring every hour, or until the sauce has thickened and the beans are heated through. If the sauce gets too thick, you can stir in some more root beer to thin it out.

Video

Notes

I prefer my bacon to be cooked but not crispy. To bake bacon: lay slices of bacon on a foil-lined baking pan. Place the pan in the cold oven, turn the heat to 400°F and bake for 8-10 minutes. The length of time will vary based on the thickness of your bacon (thick-cut takes longer). Chop up the cooked bacon and refrigerate until ready to use.

This recipe can be prepared in a slow cooker but will not have that smoked flavor, HIGH for 3 hours or LOW for 6 hours.

You can bake this recipe in the oven but it will not have that smoked flavor, 400°F for 55-60 minutes until the sauce thickens.

Store in an airtight container in the refrigerator for 5-7 days.

To freeze, let beans come to room temperature. Transfer to an airtight container. Will keep for 2-3 months.

Nutrition

Originally published August 2020, updated and republished May 2025

The post Smoked Baked Beans Recipe with Root Beer + Video appeared first on The Slow Roasted Italian.

Beans Archives - The Slow Roasted Italian

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