Pinto beans are a pantry staple, and there are endless ways to use them. This recipe transforms canned pinto beans into a flavorful spread, perfect for tacos, burritos, or even enjoyed on its own. We’ll also show you how to make a delicious steak burrito using this amazing bean spread.
First, open a can of pinto beans (or black beans, if that’s what you have). You’ll also need a small spoonful of cumin seeds and two cloves of garlic, smashed.
Heat a tablespoon of neutral oil in a pan over medium heat. Add the cumin seeds and smashed garlic and let them sizzle for about 30 seconds until fragrant, being careful not to burn them.
Once toasted, add the beans to the pan along with a pinch of salt. You can drain the liquid and keep the beans whole if you prefer, but partially mashing them creates a spreadable consistency.
After cooking for three or four minutes, start mashing the beans with a fork or potato masher. The mixture will thicken as it cools. If it seems too liquidy, you can drain off some of the excess liquid.
Once mashed, turn off the heat. The most important step is to taste the beans and add more salt if needed. For extra flavor, add some lime zest and a squeeze of lime juice for brightness and acidity.
Sizzling cumin seeds and garlic in a pan with oil.
These beans are delicious enough to eat straight from the pan. For a more elegant presentation, serve them on a plate with queso fresco, pickled onions, and cilantro.
But the best way to enjoy these beans is as a spread on a sandwich, taco, or burrito. So, let’s make a steak burrito!
Start with your steak of choice (skirt steak works well) and slice it into bite-sized pieces. This will help it season and cook faster, maximizing the browning on the exterior.
Sliced skirt steak being seasoned in a bowl.
In a bowl, combine the steak with a sprinkle of salt, a tablespoon of mayonnaise, garlic powder, cayenne powder, and smoked paprika. Mix everything together.
In a very hot pan, sear the steak until browned on all sides. Once browned, it should be cooked through. Remove from the pan and set aside.
Seared steak pieces in a hot pan.
Prepare your other toppings: sour cream mixed with chipotle in adobo sauce, thinly sliced lettuce, diced tomato, pickled onions, and shredded Monterey Jack cheese.
Burrito ingredients arranged on a table, including seasoned steak, lettuce, tomatoes, cheese, and pinto bean spread.
To assemble the burrito, spread some Monterey Jack cheese on a tortilla and warm it slightly until the cheese starts to melt. Then, spread a layer of the pinto bean mixture on the tortilla.
Add a dollop of chipotle sour cream, a generous portion of steak, lettuce, tomato, and pickled onions. Finish with a squeeze of lime juice and a touch more sour cream.
A finished steak burrito cut in half, showcasing the filling.
To wrap the burrito, fold the sides inward, tuck the bottom edge towards the center, and roll it up tightly. Slice the burrito in half and enjoy!
