Mexican Pinto Beans with Queso (Frijoles con Todo)

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Mexican Pinto Beans made from scratch in the pressure cooker topped with tomatoes, cilantro, avocado and my favorite part, the cheese! Serve as soup or a side.

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.Mexican Pinto Beans with Queso (Frijoles con Todo)

Growing up in a half Latin home with a Colombian mom, homemade beans made from scratch were a staple. Lazy Sundays Mom would have a big pot of beans simmering all day on the stove ready to feed anyone and everyone who came over unexpected, in fact she still does that today. Beans also happen to be my husband’s favorite thing in the world to eat. I seriously think he fell in love with me after the first time he tried my beans. So when I want to make a dish I know Tommy will love, beans are on the menu. These Mexican Pinto Beans are life, made from scratch in the pressure cooker with onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! Soupy and mild in heat, they can be served as a soup or as a side dish over rice or with tortillas.

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.

These beans are inspired by the pinto beans I recently had at a taqueria in Berkeley called Frijoles Con Todo, which basically means loaded beans. The beans were magnificent, I especially loved the chunks of soft queso Oaxaca which is similar to mozzarella string cheese, as well as fresh tomatoes, onions and cilantro mixed in at the end. I recreated them at home and Tommy RAVED about them!

Last night as we gathered at the table for dinner he had two bowls and savored every bite. Dinner was a success!

Tips for making perfect beans from scratch:

  • Let the beans soak overnight in plenty of water, then drain them the next day.
  • I always use a pressure cooker to make my beans, it cuts the cook time in half. To make them on the stove, double the cook time.
  • Beans thicken the longer they stand. To make them soupier you can add more liquid. If reheating, add more liquid to loosen them up.
  • For thicker beans, I let them cook uncovered for thirty minutes. You can thicken them more or less to your taste.

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.

How to Make Instant Pot Pinto Beans

Mexican Pinto Beans, Frijoles Con Todo are made from scratch in the pressure cooker with dry pinto beans, onions, chile, jalapeno, tomatoes, cilantro, avocado and my favorite part, the queso! These soupy beans are not spicy, and can be served as a soup or as a side dish over rice or with tortillas.

See more Instant Pot or Pressure Cooker Recipes here!

 

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4.94 from 72 votes
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Mexican Pinto Beans

294 Cals 17 Protein 42.5 Carbs 8.5 Fats
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 3 mins
Yield: 8 servings
COURSE: Dinner, Side Dish
CUISINE: Mexican
These soupy beans can be served as a soup or as a side dish over rice or with tortillas. Leftovers freeze well.

Ingredients

  • 1 pound dried pinto beans
  • 1 teaspoon olive oil
  • 1 small yellow onion, chopped
  • 1/4 cup minced cilantro
  • 3 clove garlic, minced
  • 1/2 medium yellow onion, left whole
  • 1 4.24 ounce can chopped green chilies
  • 1 whole jalapeño
  • 2 tablespoons chicken or vegetable bouillon, Better than Bouillon
  • 2 bay leaves
  • 1 teaspoon Kosher salt

Topping:

  • 2 medium vine tomatoes, cored, seeded, and chopped
  • 1/4 medium red onion, chopped
  • 2 scallions, chopped
  • 1/4 cup minced cilantro
  • 3 ounces queso Oaxaca or mozzarella, diced 1/4-inch
  • 8 ounces sliced avocado
  • lime wedges, for serving
  • tortillas, optional for serving

Instructions

  • Soak the beans overnight in water. Discard the water the next day.
  • Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.
  • In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.
  • Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.
  • Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.
  • Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.
  • Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.

Video

Nutrition

Serving: 1generous cup, Calories: 294kcal, Carbohydrates: 42.5g, Protein: 17g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 8.5mg, Sodium: 635mg, Fiber: 11g, Sugar: 2.5g
WW Points Plus: 8
Keywords: Instant Pot Pinto Beans, mexican bean soup, mexican pinto beans, pinto bean soup, Pinto Beans Instant Pot

Disclosure: This recipe is sponsored by Capital One. Thank you for supporting brands that make Skinnytaste possible to run.

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234 comments

  1. When soaking the beans over night, do they need to be refrigerated? 

  2. The best pinto beans I’ve ever had. I paired the recipe with Gina’s cilantro lime rice, and my family loved it. I don’t have a pressure cooker and just made everything in a pot. Yet another winner from Skinnytaste!

  3. These beans are so good. Made in my Instant Pot following the recipe. Served with ST chicken enchiladas. Leftovers in a burrito and over rice. Yum! Will definitely make again; worth the time and effort.

  4. I bought an Instant Pot specifically for this recipe, recommended by a dietitian after gastric bypass surgery. The beans turned out great!

    Would this recipe freeze well? I’m eating 1/2 cup at a meal and the recipe makes quite a bit. 

  5. This recipe makes a lot, so plan for leftovers! We serve over rice for for a meatless dinner. Very good!

    • I love this recipe. For my husband and me, I halved the recipe and still had leftovers. I was actually glad because it was so good. Served with southern cornbread.

  6. Impressed by this recipe, new staple in my home 🙂

  7. This is really good! The only drawback is 6 cups of water is way too much makes it soupy.  Next time I make it I’m going to cut the water in half.

  8. Just one word. Perfection! We loved these beans. So good. These will become part of our rotation. Simple yet fabulous.

  9. This is the BEST IP Mexican pinto bean recipe!! I tried many after I purchased my IP & now my search is over…husband agrees! Thank you so much! We love it😋😋

  10. So, so good!!! It was my first time ever making beans and they were amazing!!! My family loved them, I loved them… even gave some to my neighbors 🙂 will make this a staple at our home – THANK YOU for making a easy to follow recipe that made this white girl look good – hahahaha 

  11. Can i double this recipe for 2lbs of beans? Do I just double everything for recipe? Is it ok to still do recipe in instant pot if I double it?

  12. I LOVE these beans and have made them more times than I can remember! I have and love all of your cookbooks! Thank you! I have a question, I just made a new batch of these beans and have a lot of cooking liquid left over. Can I use this to make a separate batch of bean soup? Maybe adding in some mashed and whole beans? Or is there something else you suggest using the liquid for?  Thanks!

  13. These beans were amazing.

  14. I made this and really liked it—I added Sazon and would maybe do some cumin next time.  It was easy, filling and nutritious!

  15. OMG! I love this recipe! So easy and YUMMY! Curious if anyone else on WW put the nutritional information into the WW calculator. It says in the recipe that if you are on the blue program with WW, it’s 3 points per serving, but when I put the info into the calculator it came out to 8 points! Just curious on the accuracy of the points mentioned with these recipes. I love this recipe, but wasn’t expecting 8 points! Thanks! 🙂

    • I noticed that as well but when I built the recipe, it came out to 0. I didnt add the cheese or any toppingd when building the recipe.

  16. I forgot to remove the onion, cilantro and garlic mixture, will it still turn out? I made this once before and it turned out perfect and the family loved it. I just don’t want to disappoint.

  17. This ended up having the texture of refried beans. I was expecting it to be more soupy, like it is in the picture. The flavor was good, but it seemed like more of a side dish than a main dish. 

  18. Followed recipe and the beans turned out great! Really good flavor and texture. Will make again!

  19. So Delicious! I am not a big bean person per se, but I seriously crave this recipe every few months. It is comforting and filling; my husband likes them with cornbread on the side. A serious winner!