Tex-Mex Pinto Bean Casserole is one of those reliable dishes I turn to when I need something comforting, filling, and easy to put together. It’s a staple in my kitchen because it uses pantry basics and comes together with minimal fuss, making it ideal for busy weeknights or casual gatherings.

I love how the aroma of sautéed onions, garlic, and spices fills the kitchen as it bakes. The casserole itself has a hearty, slightly creamy texture from the beans, with a golden, cheesy top that’s always a hit. I usually serve it straight from the oven, letting everyone scoop their own portion, often with a side of tortilla chips or a simple salad.

What makes this casserole special is its flexibility. It’s easy to adjust based on what I have on hand, and it reheats beautifully for leftovers. The layers of beans, corn, and spiced tomatoes make every bite flavorful but not overwhelming.

Quick Facts

Why You’ll Love It

This Tex-Mex Pinto Bean Casserole is a crowd-pleaser for its bold flavors and simple prep. It’s perfect for feeding a family or a group of friends, and it’s easy to customize based on what you have in your pantry. The combination of beans, spices, and cheese creates a satisfying, well-balanced meal.

• One-pan meal with minimal cleanup
• Budget-friendly and uses pantry staples
• Vegetarian and easily made vegan
• Great for meal prep and leftovers
• Customizable with your favorite toppings

Ingredients

The ingredient list for this casserole is straightforward and flexible. Most items are pantry staples, and you can easily swap in what you have. Pinto beans are the star, but the supporting cast of tomatoes, corn, and spices brings everything together. Feel free to adjust the heat and toppings to suit your taste.

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 (15-ounce) cans pinto beans, drained and rinsed
• 1 (15-ounce) can fire-roasted diced tomatoes, undrained
• 1 cup frozen or canned corn, drained
• 1 (4-ounce) can diced green chiles, mild or hot
• 1 cup shredded cheddar cheese (or Mexican blend)
• 1/2 cup sour cream (or plain Greek yogurt)
• 1/4 cup chopped fresh cilantro (optional)
• Sliced jalapeños, for topping (optional)

Step-by-Step Instructions

This casserole comes together in just a few steps. You’ll start by sautéing the aromatics, then mix in the beans, tomatoes, and spices. After layering everything in a baking dish and topping with cheese, the oven does the rest. Serve hot, garnished with your favorite toppings.

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
3. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute until fragrant.
4. Stir in the pinto beans, fire-roasted tomatoes (with juices), corn, and green chiles. Simmer for 3-4 minutes, allowing flavors to meld. Taste and adjust seasoning if needed.
5. Remove from heat and stir in the sour cream until incorporated.
6. Spread the mixture evenly in the prepared baking dish.
7. Sprinkle the shredded cheese evenly over the top.
8. Bake uncovered for 20-25 minutes, until the cheese is melted and the edges are bubbling.
9. Let the casserole rest for 5 minutes before serving.
10. Top with chopped cilantro and sliced jalapeños, if desired. Serve warm.

Chef Tips

A few practical tips can help you get the best results from this casserole. These suggestions will help with prep, flavor, and serving. Feel free to adapt as you go.

• Drain beans and corn well to avoid excess liquid.
• Use freshly shredded cheese for better melting.
• Let the casserole rest before cutting for cleaner slices.
• Add more chili powder or jalapeños for extra heat.
• Double the recipe for a crowd—just use a larger dish.

Substitutions

This casserole is forgiving and works well with substitutions. If you’re missing an ingredient or want to tweak the flavors, here are some easy swaps. Adjust based on your preferences and pantry supplies.

• Swap pinto beans for black beans or kidney beans.
• Use Monterey Jack or pepper jack instead of cheddar.
• Replace sour cream with plain Greek yogurt or a dairy-free alternative.
• Add bell peppers or zucchini for extra veggies.
• Use taco seasoning in place of individual spices in a pinch.
• Canned diced tomatoes can be swapped for fresh, chopped tomatoes.

Storage & Reheating

This casserole stores and reheats well, making it ideal for leftovers or meal prep. Cool completely before storing, and choose airtight containers. Here’s how to keep it fresh and tasty.

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual servings in the microwave until hot.
• For best texture, reheat larger portions in a 350°F oven, covered, for 15–20 minutes.
• Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.
• Add fresh toppings (like cilantro) after reheating for best flavor.

Perfect Pairings

This casserole is filling on its own but pairs well with a few simple sides or drinks. I like to keep things casual and let the flavors shine. Here are some of my favorite pairings.

• Crisp green salad with lime vinaigrette
• Tortilla chips and salsa or guacamole
• Mexican rice or cilantro-lime rice
• Light, citrusy white wine or a cold Mexican lager

FAQs

Home cooks often have a few questions about making or serving this casserole. Here are answers to the most common ones. Feel free to adapt as needed for your household.

Nutritional Note

This casserole provides a balance of protein, fiber, and carbohydrates. Nutrition will vary based on toppings and substitutions, but each serving is hearty and satisfying.