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!

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

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Vegetarian Recipes

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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 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

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

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

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. 

Pinto Beans Instant Pot FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Bean Recipes

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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 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 14 cups

Calories 174cal

Author Donna Elick

Equipment

• Instant Pot
• colander

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

Serving: 1 | Calories: 174cal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 300mg | Sugar: 4g | Fiber: 6g | Calcium: 42mg | Iron: 2mg

Originally published March 2022, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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 

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.

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

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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 minutes minutes

Cook Time 13 minutes minutes

Total Time 18 minutes minutes

Servings 8 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

Serving: 1 | Calories: 217cal | Carbohydrates: 18g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 645mg | Sugar: 3g | Fiber: 2g | Calcium: 253mg | Iron: 1mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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

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.

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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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 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

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

Serving: 1 | Calories: 299cal | Carbohydrates: 38g | Protein: 13g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 1004mg | Sugar: 4g | Fiber: 3g | Calcium: 43mg | Iron: 2mg

Originally published October 2012, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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

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!

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

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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 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

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

Serving: 1 | Calories: 316cal | Carbohydrates: 21g | Protein: 22g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 409mg | Sugar: 1g | Fiber: 3g | Calcium: 237mg | Iron: 2mg

Originally published November 2012,updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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

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
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 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 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

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

Serving: 1 | Calories: 359cal | Carbohydrates: 54g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 18mg | Sugar: 1g | Fiber: 19g | Calcium: 80mg | Iron: 5mg

Originally published June 2024, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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

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

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Other Copycat Taco Bell Recipes

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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 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 quesaritos

Calories 1544cal

Author Donna Elick

Equipment

• small bowl
• whisk
• large skillet
• medium sauce pan

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

Serving: 1 | Calories: 1544cal | Carbohydrates: 154g | Protein: 65g | Fat: 75g | Saturated Fat: 35g | Cholesterol: 159mg | Sodium: 4593mg | Sugar: 23g | Fiber: 12g | Calcium: 1459mg | Iron: 7mg

Originally published September 2022, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

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

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 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 12

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

Serving: 1 | Calories: 356cal | Carbohydrates: 35g | Protein: 18g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 946mg | Sugar: 6g | Fiber: 8g | Calcium: 92mg | Iron: 3mg

Originally published May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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

Most people will tell you that their favorite item is Taco Bell’s Mexican pizza. And when it’s taco night in our house, I’m all about making this copycat version. 

It’s a great recipe that really does taste like the real deal. 

The simple steps to make this copycat Taco Bell Mexican pizza recipe prove that this menu item is one that anyone can create! 

Just add your favorite toppings, and enjoy eating this Taco Bell version from the comfort of your home. 

This recipe is a fun way to enjoy crispy tortillas topped with a layer of taco meat and your favorite taco toppings. 

Change up the kids meal from ordering out, to ordering in! And who knows – you just might have enough leftover taco meat to create this delicious Mexican food item again and again. 

Grab what you need from the grocery store the next time that you’re there! Making this classic Mexican pizza is a great way to make a new recipe for a busy weekday dinner. 

Taco Bell Mexican Pizza

Instead of ordering another Taco Bell pizza for dinner, try this homemade version made with loads of fresh ingredients.

Plus, you can double the recipe to feed a crowd, and everyone can customize their own exactly how they like.

If you love this copycat Taco Bell Mexican pizza, why not try some more of my homemade restaurant favorites? 

And whip up this homemade Baja Blast while you’re at it!

Add a side of cilantro lime rice or chunky guacamole — they both taste just like Chipotle’s! 

Even a drizzle of Applebee’s Spicy Queso Blanco would taste delicious on top.

How to Make Homemade Mexican Pizza

1. Cook the ground beef. 
   
   First, brown and season the ground beef and transfer it to a separate bowl.
   
2. Fry the tortillas. 
   
   Clean out the skillet, then heat up the oil and fry the tortillas. 
   
3. Layer with beans and beef.
   
   Transfer them to a baking sheet in a single layer and top with refried beans and meat.
   
4. Top with a tortilla, enchilada sauce, and shredded cheese.
   
   Stack each round with another fried tortilla. Spread enchilada sauce evenly to the edges and sprinkle with cheese.
   
5. Bake and garnish with Mexican pizza toppings.
   
   Bake each homemade Taco Bell Mexican pizza at 400°F until the cheese melts, then add your toppings and slice!

Mexican Pizza Taco Bell Recipe Tips and Tricks

• Easy meal prep. Make a big batch of seasoned ground beef when you have the time, then thaw a one-pound portion to use for this Taco Bell Mexican pizza recipe.
  
  You could also use ground turkey to cut down on fat content. 
  
• Tip for easier spreading: Warm the refried beans in the microwave to soften them up, or mix them with a little salsa or enchilada sauce to thin them out.
  
• Use different cheeses. Pepper Jack will add extra heat to your Taco Bell Mexican pizza, while a blend of cheddar cheese, mozzarella, and Monterey Jack gets you closest to the real thing.
  
• Tortillas puffing up too much? This is totally normal as they fry, but you can press them down a bit on the baking sheet to make them more level.
  
• Don’t forget the hot sauce! Dig through your hidden stash of Taco Bell sauce packets, or grab a bottle from the store! You can also add a packet of taco seasoning to the cooked meat!

If you don’t mind varying from the authentic Taco Bell taste, you can add toppings to this simple recipe! I love adding chili powder, sour cream, diced green onions, black bean, pico de Gallo, black olives, more melted cheese, a little bit of green chiles, and spicy jalapeño slices to mine!

Create the perfect meal for your taste buds. It might not taste exactly like it came from the Taco Bell menu, but it will be yummy regardless! 

Kitchen Tools You Will Need

• Medium Skillet – This is my go-to pan that I’ve had for over a decade!
• Candy Thermometer– Gives you an accurate reading on the oil so you know when it’s hot enough to fry.
• Baking Sheets – Used for anything from cookies to roasting, a good baking pan will last for years.
• Box Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down smoother and tastes better too.

Taco Bell Mexican Pizza Recipe FAQ

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

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Other Taco Bell Recipes

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Copycat Taco Bell Mexican Pizza Recipe (Even Better)

Taco Bell Mexican Pizza is one of the most popular items on their menu. Make it at home with this copycat recipe for a fraction of the cost!

Course Main

Cuisine Mexican

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 651cal

Author Donna Elick

Ingredients

• 1 pound 85% lean ground beef
• 1/4 cup taco seasoning store-bought or homemade (about 2 packets)
• 3/4 cup water
• 2 cups vegetable oil for frying
• 8 taco-size 6-inch flour tortillas
• 1 cup canned refried beans
• 1 cup canned red enchilada sauce
• 4 ounces cheddar cheese shredded (about 1 cup)
• 1 small Roma tomato diced (about 1/4 cup)
• 2 green onions thinly sliced (about 1/4 cup)
• 2.25 ounces canned sliced black olives drained (about 1/4 cup)
• Sour cream for serving

Instructions

• PREHEAT OVEN AND SEASON BEEF: Preheat the oven to 400 degrees F. In a medium skillet over medium heat, cook 1 pound 85% lean ground beef, breaking the meat into small crumbles with a wooden spoon, until browned and no pink remains, about 6 to 8 minutes. Stir in 1/4 cup taco seasoning and 3/4 cup water. Bring the mixture to a steady bubble, then reduce the heat to low and simmer until the liquid thickens and coats the meat, about 5 minutes. Transfer the seasoned beef to a bowl and set aside.
• HEAT THE OIL: Clean the skillet and add 2 cups vegetable oil, filling it to about 1/2 inch deep. Heat over medium-high heat until the oil reaches 350 degrees F on a candy or deep-fry thermometer. While the oil heats, warm 1 cup canned refried beans and 1 cup canned red enchilada sauce in the microwave for about 45 seconds to 1 minute, stirring halfway through, until warm and easy to spread.
• FRY THE TORTILLAS: Working one at a time, gently lower 1 of 8 taco-size 6-inch flour tortillas into the hot oil using tongs. Fry until the tortilla puffs up and turns golden brown on the bottom, about 1 to 2 minutes, then flip and fry the second side until golden and crisp, about 1 minute more. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 7 flour tortillas, keeping the oil at 350 degrees F between batches. Press each tortilla gently with a spatula after transferring to flatten any large air pockets.
• ASSEMBLE THE PIZZAS: Place 4 fried tortillas on a rimmed baking sheet, spacing them apart. Spread 1/4 cup of the warmed refried beans evenly over each tortilla, then spoon about 1/4 cup of the seasoned beef on top of the beans. Place a second fried tortilla on top of each stack to form the pizza. Spoon 1/4 cup of the warmed enchilada sauce over the top tortilla, spreading it to the edges with the back of the spoon, then sprinkle each with about 1/4 cup (1 ounce) of the 4 ounces cheddar cheese.
• BAKE THE PIZZAS: Place the baking sheet in the oven and bake until the cheese is fully melted, bubbly, and lightly golden at the edges, about 5 to 7 minutes.
• TOP AND SERVE: Remove the baking sheet from the oven. Top each pizza with 1 small Roma tomato, diced 2 green onions, sliced, and 2.25 ounces canned sliced black olives. Add a dollop of Sour cream if you like. Cut each pizza into quarters and serve immediately while the tortillas are still warm and crisp.

Notes

MAKE-AHEAD: Cook the seasoned beef and prep the toppings (dice the tomato, slice the green onions, drain the olives) up to 2 days ahead. Store each in separate airtight containers in the refrigerator. Fry the tortillas fresh and assemble right before baking for the crispiest results.

STORAGE: Assembled pizzas are at their peak straight from the oven while the tortillas are still crisp. Store leftovers in an airtight container in the refrigerator for up to 2 days. The tortillas will soften as they sit.

REHEATING: Place leftover pizzas on a baking sheet in a 350 degree F oven for 8 to 10 minutes, until the cheese is bubbly again and the edges re-crisp. A toaster oven works well for single servings.

INGREDIENT TIP: Any shredded Mexican-blend cheese works in place of straight cheddar. For extra heat, try pepper Jack. Freshly shredded cheese melts smoother and stretches further than pre-shredded bags.

HOMEMADE OPTIONS: This recipe is even better with our Homemade Taco Seasoning  and Homemade Red Enchilada Sauce 

Nutrition

Serving: 1pizza | Calories: 651cal | Carbohydrates: 52g | Protein: 36g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 105mg | Sodium: 2896mg | Sugar: 11g | Fiber: 9g | Calcium: 339mg | Iron: 7mg

Originally published July 2021, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Taco Bell Mexican Pizza Recipe (Even Better) appeared first on The Slow Roasted Italian.

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

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

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👉 Snag your copy today and bring the heat to your summer table!

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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 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 8

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

Serving: 1 | Calories: 678cal | Carbohydrates: 89g | Protein: 27g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 1671mg | Sugar: 22g | Fiber: 19g | Calcium: 164mg | Iron: 7mg

Originally published August 2020, updated and republished May 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

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