These fast and flavorful shrimp tacos are topped with a tangy mango salsa, fresh cilantro and a sprinkle of cotija cheese. Perfect for taco Tuesday (or Wednesday… or Thursday…) Our favorite weeknight dinners are fast, fresh, and flavorful, and these quick & easy shrimp tacos check all the boxes. The chipotle-spiced shrimp cook in mere […]
These fast and flavorful shrimp tacos are topped with a tangy mango salsa, fresh cilantro and a sprinkle of cotija cheese. Perfect for taco Tuesday (or Wednesday… or Thursday…)
Our favorite weeknight dinners are fast, fresh, and flavorful, and these quick & easy shrimp tacos check all the boxes. The chipotle-spiced shrimp cook in mere minutes, and the tangy mango salsa on top is like a little bit of sunshine in every bite.
These shrimp tacos make for a super quick weeknight meal, easily prepared in less than 30 minutes.
It’s a dish we’ve made half a dozen times in the past few months, we’ve taken to keeping a bag of frozen shrimp in the freezer for this very reason. Even though it’s not terribly original (mango salsa recipes are a dime a dozen and all of them look pretty darn similar, shrimp tacos too for that matter), we still figured it was a recipe one worth sharing.
I love jalapeño poppers AND buffalo chicken so I decided to combine them both and really spice things up! Baked Buffalo Chicken Jalapeño Poppers These little Jalapeño Poppers pack a little kick! A delicious twist on the classic appetizer and the perfec…
I love jalapeño poppers AND buffalo chicken so I decided to combine them both and really spice things up! Baked Buffalo Chicken Jalapeño Poppers These little Jalapeño Poppers pack a little kick! A delicious twist on the classic appetizer and the perfect halftime snack. A few more recipes with jalapenos I love are Low-Carb Jalapeno
Sometimes you just need the crunchy, salty, cheesy goodness of chicken nachos. Am I right??? What’s not to love about crispy corn chips loaded with succulent chicken breast and dripping with tangy melted cheese and sour cream? They’re even better with earthy cilantro, creamy avocado, and the gentle heat from fresh jalapeno. Sigh. This is THE BEST chicken nacho recipe! It’s a perfect marriage of texture and umami bombs.
What Should I Put On My Nachos?
I’m going ’88 Bobby Brown here and saying that when it comes to ingredients for nachos, it’s your prerogative. (If you’re not familiar with My Prerogative, please enjoy three minutes of 80’s perfection.) This recipe uses chicken, fresh jalapeño, cilantro, green onions, and avocado. Some other excellent choices are:
Veggies: Diced Bell Pepper, Diced Tomatoes, Black Beans, Corn Kernels
Not all cheeses melt well. So if you’re looking for an ooey-gooey cheese pull, opt for any combination of cheeses listed below. And if you can, shred your own. The additives in pre-shredded cheeses can prevent them from softening when heated.
Cheddar
Monterey Jack
Pepper Jack
Mozzarella
Queso Asadero
Queso de Oaxaca
Queso Quesadilla
Queso Chihuahua
All that being said, I still love a sprinkle of Queso Fresco all over my nachos. It doesn’t melt, but it is sooo YUMMY.
What Sauces Go On Nachos?
You can use a simple salsa with nachos or go for something a little more complex. Drizzle it on top of your nachos or serve it on the side in a wide-mouth bowl for easy dunking. I chose a tangy Salsa Verde for this recipe, but a spicy Salsa Roja is just as good. You can also use any of these easy Budget Bytes recipes:
Choose a sturdy corn chip. Thicker chips can hold the weight of all of your toppings. A thin chip will break faster than a drama queen on The Bachelor.
Line Your Sheet Pan. Use parchment or aluminum to make clean-up a breeze. Otherwise, you’ll be spending your night scrubbing burnt cheese.
Layer your nachos. Put toppings on the first layer and then repeat. That way, you lessen the chance of getting a naked chip, i.e., the biggest nacho foul ever.
Pre-cook your meat. Nachos should only be in the oven long enough to melt the cheese, which isn’t long enough to cook raw meat. Cook chicken ahead of time or opt for pre-cooked rotisserie chicken.
Chop toppings into small dice. You want to get a bite with all of your carefully selected flavors. That will only happen with small chunks of meat and veggies.
Add a rack to the center of your oven and preheat it to 400°F. Pound the chicken breast an inch thick with a heavy skillet. Sprinkle liberally on both sides with taco seasoning.
Add cooking oil to a heavy-bottomed skillet set over medium-high heat. Sear the chicken breast for 5 minutes, then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
Slice the jalapeño and two green onions. Chop the cilantro. Dice the avocado and drizzle lime juice over it to keep it from browning.
When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes. Chop it into 1/2-inch pieces.
Line a sheet pan with parchment paper. Add half a bag of corn chips to the pan. Top with half of the shredded cheese and half of the chopped chicken.
Repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
Sprinkle the nachos with the avocado, jalapeño, green onion, lime zest, and chopped cilantro. Finish with dollops of sour cream and sprinkle with crumbled queso fresco.
Add a rack to the center of your oven and preheat it to 400°F. To ensure your chicken cooks evenly, cover it with a sheet of plastic wrap, and pound it an inch thick with a heavy skillet. Season your breast liberally with 3 teaspoons of taco seasoning.
Place a heavy-bottomed skillet over medium-high heat. Add a tablespoon of oil. Once the oil is shimmering hot, add the breast. Cook for 5 minutes without moving it to create a thick sear. Then flip it and cook for a few minutes more, or until a thermometer reads 165°F.
Chop your fresh ingredients: slice one jalapeño, two green onions, a 1/2 cup of cilantro, and dice an avocado. As soon as you dice the avocado, drizzle it with the lime juice to prevent it from turning brown.
When your chicken has reached an internal temperature of 165°F, remove it from the pan and let it rest for five minutes before chopping it into 1/2-inch pieces.
Line a sheet pan with parchment paper. Then, add half a bag of corn chips to the pan. Next, top with 1 cup of shredded cheese. (If you prefer cheesier nachos, double the amount asked for in the recipe.) Sprinkle the chips with half of the chopped chicken breast.
Next, repeat the layering process with the remaining chips, cheese, and chicken. Bake at 400°F until the cheese melts, about 7 to 10 minutes.
Sprinkle the nachos with the diced avocado, sliced jalapeño, 2 sliced green onions, lime zest, and 1/2 cup of chopped cilantro. Finish with dollops of the 1/2 cup of sour cream and sprinkle with 2 tablespoons of crumbled queso fresco. Finally, serve the whole sheet pan of nachos like a party platter and snack on! Ugh. I’m jealous. I want to have these again right now!
I’m all about cozy soups and stews this time of year and our Slow Cooker White Chicken Chili has always been one of my favorites. But this week I changed it up by making a faster stovetop version with no jarred salsa, and a super creamy finish. The result is an extra cozy, creamy, and lush White Chicken Chili that is easy enough for a weeknight. It’s so good, I think you’re going to want to make it all winter long!
What’s in White Chicken Chili?
White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious.
Can I use Chicken Breast?
I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.
Is White Chicken Chile Spicy?
You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.
If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!
It’s All About the Toppings
My favorite part of chili, be it beef chili or white chicken chili, is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Here are some delicious topping ideas for white chicken chili:
Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!
How to Make White Chicken Chili – Step by Step Photos
Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.
Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.
Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.
After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.
Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.
Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.
To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.
Guacamole is one of my most favorite foods ever, but avocados can get really pricey. So when I’ve got that guac craving I mix up a batch of this simple avocado and tomato salad. It has all the same amazing flavors as guacamole, but with a slightly different ratio of ingredients to make it a bit more budget-friendly. This salad is so good that I love to spoon it over everything–eggs, chicken, fish, green salads, tortilla chips, and sometimes I just scoop it up right out of the bowl with a spoon. 😅
Originally posted 3/31/2010, updated 8/31/2022.
Keeping it Budget-Friendly
Avocados are definitely one of the higher-priced items in the produce aisle, so we’re using Budget Bytes principle #2, Use Ingredients Wisely, to help keep the price of this recipe in check. Whenever you use a higher-priced ingredient make sure to bulk up the recipe with plenty of lower-priced ingredients to help stretch the cost over more servings. For this recipe, I’ve bulked it up with plenty of Roma tomatoes to make those avocados go twice as far.
What Else Can I Add?
I love this salad because it’s not only great as-is, but you can take it in so many other directions. If you want to bulk it up even more by adding some more inexpensive ingredients, try adding some rinsed and drained black beans or thawed frozen corn kernels. You can also make it similar to ceviche by adding some boiled shrimp (whole or chopped).
How to Serve Avocado and Tomato Salad
Whenever I make this salad, I literally put it on everything. It’s good on chicken and fish, I pile it onto scrambled or fried eggs, I scoop it up with tortilla chips, and I also use it as a topper for a big bowl of salad. And sometimes I just serve it on my plate with dinner as its own stand-alone side dish!
How Long Does it Last?
To be honest, I’ve always eaten this entire batch within about 2-3 days, so I’m not sure how it holds up past that point. The lime juice in the salad helps keep the avocados from turning too brown, although their color does become less vibrant as it sits in the refrigerator and everything does soften a bit. That being said, the flavors in the salad begin to blend as it refrigerates and I think it’s absolutely wonderful the next day! So, if I were making this for company I’d definitely assemble it just before serving. If I was making it for myself I’d happily gobble up the leftovers over the next couple of days.
Avocado and Tomato Salad
This simple avocado and tomato salad is a chunky mix of all of summer's fresh flavors, like tomato, avocado, lime, and cilantro.
Dice the avocados and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro.
Add the avocados, tomatoes, jalapeño, red onion, garlic, and cilantro to a large bowl. Drizzle the olive oil over top. Juice the lime and add about 1 Tbsp to the salad to start, along with ¼ tsp salt.
Give the salad a brief stir, then taste and add more lime juice and salt to your liking. I ended up using 2 Tbsp lime juice total and ½ tsp salt. Enjoy immediately or refrigerate until ready to serve.
How to Make Avocado and Tomato Salad – Step by Step Photos
For this recipe, you’ll need 3 avocados, 3 small tomatoes, ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro, 1 lime, and one jalapeño (oops, forgot to add that one to the pic!).
Dice the avocado and tomatoes. Finely dice the red onion and jalapeño (seeds removed). Mince the garlic, and roughly chop the cilantro. Add the avocado, tomato, jalapeño, onion, and garlic to a large bowl. Juice the lime and add 1 Tbsp of the juice to the bowl along with 1 Tbsp olive oil, and ¼ tsp salt.
Give everything a brief stir to combine, then taste and add more salt or lime if desired. I ended up using ½ tsp salt and 2 Tbsp lime juice total.
Serve the salad with your favorite meal or just enjoy it straight out of the bowl (with or without chips)!
I love doing a big Sunday breakfast or brunch at home. It’s just such a great way to enjoy my day off without spending the money on going out to eat. …And I can do it in the comfort of my pajamas. 😏 But I don’t always have big energy to do a BIG brunch, so these Breakfast Nachos are a fun compromise. They’re definitely a splurge compared to my regular weekday oats, but still super easy. Plus, I can use up whatever ingredients I have left in my fridge as extra toppings! WIN! 🙌
What Makes them Breakfast Nachos?
Okay, so these are pretty much just regular nachos but with scrambled eggs on top, but hey, what better excuse to eat nachos for breakfast?? You can make them even more breakfast-y by adding some browned breakfast sausage or crumbled bacon, but I went with a vegetarian nacho this time around.
What Else Can I Add?
I topped my nachos with eggs, cheese, black beans, tomato, onion, jalapeños, and sour cream, but that’s just the tip of the iceberg when it comes to possible nacho toppings. Scan your fridge to see if you have any of these other ingredients to add to your nachos:
Nachos seem like a no-brainer, but I’ve got a couple of quick tips to really help take your nachos to the next level.
Use sturdy chips. Avoid “thin & crispy” tortilla chips and go for the kind that are thick and sturdy because they need to be strong enough to lift all those delicious toppings!
Layer the ingredients! There’s nothing worse than getting a chip with no toppings or a chip so loaded that it breaks under the pressure, so layer your toppings for the best chip-to-topping ratio.
Breakfast Nachos
Breakfast nachos are fun and easy way to change up your breakfast or brunch routine. Plus, the topping options are endless!
Dice the tomato and red onion. Slice the jalapeño. Rinse and drain the black beans. Shred the cheddar cheese.
Preheat the oven to 350ºF. Whisk together the eggs, salt, and pepper in a large bowl.
Melt the butter in a large non-stick skillet over medium heat. Once hot, add the whisked eggs and gently stir and fold until the eggs are mostly set, but still slightly wet (they'll finish cooking in the oven).
Line a large baking sheet with parchment paper for easy cleanup. Spread half of the tortilla chips over the surface of the baking sheet, then top with half of the eggs, half of the black beans, and half of the shredded cheese.
Repeat with a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the preheated oven for 5-7 minutes, or until the cheese is melted.
Remove the nachos from the oven and top with the remaining fresh ingredients: tomato, onion, jalapeño, and sour cream. Serve hot.
How to Make Breakfast Nachos – Step by Step Photos
Prep the toppings first, so they’re ready to go when you need them. Dice one Roma tomato, slice one jalapeño, and dice ¼ of a red onion. Rinse and drain well one 15oz. can of black beans. Shred 4oz. of cheddar cheese.
Begin preheating the oven to 350ºF. Whisk six large eggs in a bowl with ¼ tsp salt and ¼ tsp pepper.
Heat 2 Tbsp butter in a large non-stick skillet over medium. Once the skillet is hot and the butter is melted, swirl to coat the surface. Add the whisked eggs to a skillet and let them cook, gently folding and stirring, until they are mostly set, but still slightly wet. Do not cook the eggs fully here because they will cook more when the nachos are in the oven.
Line a large baking sheet with parchment paper for easy cleanup. Add ½ of a 15oz. bag of tortilla chips to the baking sheet. The chips do not need to completely cover the surface of the baking sheet.
Add half of the scrambled eggs, half of the drained black beans, and half of the shredded cheddar.
Add a second layer of chips, eggs, beans, and cheese.
Bake the nachos in the fully pre-heated 350ºF oven for 5-7 minutes, or until the cheese is melted.
Quickly add your fresh and cold toppings like the tomato, onion, jalapeño, and sour cream (about 1/2 cup total). Serve hot!
This super fresh and colorful Cowboy Caviar combines two types of beans, delicious summer vegetables, and a sweet and tangy lime dressing to make a bold and versatile dish that you’ll find yourself making over and over. From a party dip to a salad topper, Cowboy Caviar has become a go-to healthy meal prep item in my kitchen. It’s the O.G. refrigerator salad. 😄 Read on for more ideas on how to use this amazing cross between bean salad and salsa!
Originally posted 7-19-2016, updated 6-1-2022.
What is Cowboy Caviar?
Cowboy Caviar, sometimes called Mexican Caviar, is like a cross between a bean salad and a fresh salsa. It combines two types of beans (black beans and black eyed peas) with a colorful medley of fresh vegetables and a tangy balsamic-lime vinaigrette.
Where Do You Find Black Eyed Peas?
If you can’t find black eyed peas in the canned bean aisle, check with the canned vegetables. Because they’re a “pea” they’re sometimes found with the canned vegetables rather than the beans. And if you can’t find black eyed peas, you can substitute pinto beans or navy beans.
How Long Does it Last?
Well, if you don’t eat it all in one sitting (it can happen!), Cowboy Caviar holds up extremely well in the refrigerator and will be just as tasty after about 4-5 days of refrigeration. While the vegetables will let off a little water, most of the ingredients are very sturdy. Just be sure to stir the salad before serving to redistribute the dressing. This salad will probably not freeze well, due to the fresh herbs and vegetables.
How to Serve Cowboy Caviar
There are SO many ways to eat Cowboy Caviar that you’ll probably find yourself adding it to everything you eat. But here are a few ideas anyway:
Serve it as a side dish with dinner
As a chunky dip for chips
As a topping for tacos
Stuffed into a burrito or as part of a burrito bowl
Sprinkled over a green salad
Spooned on top of scrambled eggs
Stuffed into a quesadilla with some cheese
…and so much more. If you have a favorite way to eat your Cowboy Caviar, feel free to share it with the rest of us in the comments below!
Recipe Variations
One of the best things about Cowboy Caviar is that it is extremely versatile. You can customize this recipe to give it your own personal touch. Here are a couple of substitutions and add-ins that will make it your own:
Add avocado for a creamy finish
Skip the jalapeño to make it mild, or keep the jalapeño and add a few dashes of hot sauce to make it extra spicy
Substitute green onion for the red onion to make the salad milder
Add sweet corn for more color and flavor variation
Add ½ tsp smoked paprika to the dressing for a smokier finish
Can you Freeze Cowboy Caviar?
I don’t suggest freezing this dish because it has multiple delicate fresh vegetables that will become limp and soggy upon freezing and reheating. You want those veggies to be fresh, juicy, and crunchy to give the salad its amazing texture! :)
Cowboy Caviar
Cowboy Caviar is a deliciously fresh bean salad with a colorful mix of beans and vegetables, plus a zesty lime dressing.
In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
Add the chopped vegetables to the bowl with the beans.
Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.
Video
Notes
*This chili powder is a mild blend of chiles and other spices.
Make the dressing first so the flavors have a few minutes to blend. Whisk together 2 Tbsp olive oil, 2 Tbsp lime juice, ½ Tbsp balsamic vinegar, 1 tsp cumin, ½ tsp chili powder, ½ tsp sugar, and ½ tsp salt.
Rinse and drain one 15oz. can of black beans and one 15oz. can of black eyed peas in a colander.
Gather one bell pepper (any color), two Roma tomatoes, one jalapeño, 1/4 of a red onion, and 1/4 bunch of cilantro. While any color bell pepper can be used, I like the colorful pop of a yellow or orange bell pepper.
Finely dice the bell pepper, tomatoes, jalapeño, and red onion. The idea is to get the pieces close in size to the beans so that you have a “caviar” type appearance in the end. Roughly chop the cilantro leaves. Place the chopped vegetables in the bowl with the rinsed beans.
Pour the prepared dressing over the salad.
Stir the salad until everything is coated in the dressing. Serve immediately or refrigerate until ready to eat. This is one of those salads that tastes even better after it has time to chill in the fridge, so it’s great to eat over the course of a few days!
Cowboy Caviar makes a great snack with tortilla chips, a topper for tacos, bowl meals, or salads, or spoon some onto baked or grilled fish for a nice light meal!
Avocados are in my top 5 foods of all-time. They make everything better. I love adding them to salads, sandwiches, tacos, and more! And of course, I love guacamole and avocado toast. Avocados are the BEST! I also love using avocados to make this simple…
Avocados are in my top 5 foods of all-time. They make everything better. I love adding them to salads, sandwiches, tacos, and more! And of course, I love guacamole and avocado toast. Avocados are the BEST! I also love using avocados to make this simple Avocado Sauce. The sauce is creamy, smooth, and made with…
We’re getting back to the basics with this one! I love exploring really simple ways to transform pantry staples, like canned beans, into a filling and satisfying meal. For these Cheesy Pinto Beans, I simply seasoned up some canned beans, puréed half to make the beans nice and creamy, then stirred in a little cheese to make it extra flavorful and satisfying. Serve them over rice and you’ve got an easy and satisfying meal for pennies.
What Are Pinto Beans?
Pinto beans have been a staple ingredient in many parts of the world, including Mexico and the Southwest U.S., for generations, so if you live in those areas you’re probably very familiar with this delicious bean. But if pinto beans aren’t already part of your regular diet, this recipe will be a great introduction. Pinto beans are a small, tan-colored bean that has a speckled appearance when dried. They have a deliciously creamy texture once cooked, which makes them great for refried beans, soup, burritos, or just enjoying over rice, like I did here.
Can I Use Dry Beans?
Dry beans will always be more budget-friendly, usually lower sodium, and oftentimes have better flavor, but they can definitely a little more time and work to prepare. This Cheesy Pinto Bean recipe is designed for convenience, so we’re using canned beans this time around. If you want to use pinto beans that you’ve cooked from dry, you’ll need about three cups of cooked beans. You’ll likely need to add a little more salt to your recipe at the end, as well.
How to Serve Cheesy Pinto Beans
This deliciously simple recipe can be eaten a few different ways. I served mine over a bowl of rice, but you could also purée more of the beans and serve it as a beany chip dip! I think it would also be good served in a bowl then scooped up with some fluffy naan or pita. Or, simply serve them alone as a side dish with your favorite meal.
What Else Can I Add?
Beans are such a flexible ingredient, so there are several other ingredients you can add to these cheesy pinto beans. Here are some other ingredients that you can stir into your beans:
Diced Hatch green chiles
Salsa
Diced red onion
Diced ham or bacon
Sour cream (makes the beans EXTRA creamy)
Cilantro
Green onions
Cheesy Pinto Beans
Cheesy Pinto Beans are a quick and satisfying meal made with simple pantry staple ingredients, like canned beans.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish
Cuisine Mexican, Southwest
Total Cost $2.96 recipe / $0.74 serving
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Servings 4⅔ cup each
Calories 268kcal
Author Beth – Budget Bytes
Ingredients
2clovesgarlic$0.16
1jalapeño (optional)$0.08
1Tbspcooking oil$0.04
215oz. canspinto beans$2.00
1/4tspsmoked paprika$0.03
1/4tspground cumin$0.03
1/8tspfreshly cracked black pepper$0.02
2dasheshot sauce$0.10
1/2cupshredded cheddar cheese$0.50
Instructions
Mince the garlic and finely dice the jalapeño (remove the stem and seeds).
Add the onion, jalapeño, and cooking oil to a pot. Sauté the garlic and jalapeño over medium heat for about one minute, or just until the garlic is very fragrant.
Add one can of pinto beans to a blender, with the liquid in the can, and purée until smooth.
Add the puréed beans and the second can of beans (drained) to the saucepot with the garlic and jalapeño. Stir to combine.
Season the beans with the smoked paprika, cumin, pepper, and hot sauce. Stir to combine, then heat through over medium, stirring occasionally.
Finally, add the shredded cheddar and stir until it has melted smoothly into the beans. Taste the beans and adjust the seasoning to your liking. Serve over rice or with your favorite meal.
How to Make Cheesy Pinto Beans – Step by Step Photos
Mince two cloves of garlic and finely dice one jalapeño (seeds and stem removed). Add them to a pot along with one tablespoon of cooking oil. Sauté over medium heat for 1-2 minutes, or just until the garlic becomes really fragrant.
Add one 15oz. can of pinto beans to a blender (with the liquid in the can) and purée until smooth. Alternately, you can use an immersion blender in the pot with the beans.
Add the puréed beans to the pot along with a second 15oz. can of pinto beans (drained). Stir to combine.
Season the beans with ¼ tsp smoked paprika, ¼ tsp ground cumin, ⅛ tsp freshly cracked black pepper, and a couple of dashes of hot sauce. Stir to combine and then allow the beans to heat through, stirring occasionally.
Once the beans are hot, add ½ cup shredded cheddar cheese.
Stir the beans until the cheese has melted smoothly into the beans.
Taste the beans and adjust the seasonings to your liking. Because canned beans and cheese contain a fair amount of salt, I did not find that I needed to add any to the beans. Serve the beans over rice, with chips, or as a side to your favorite meal!
Chips and guac are my weakness. Like, just give me that as a meal because I don’t want anything else. 😅 But guacamole at restaurants is expensive and buying a container of pre-made guacamole at the store is usually not very delish. So when that guac craving hits, I’ve got to whip up a batch myself. Homemade guacamole only takes a few minutes to make and the fresh flavor is so good. Plus, I love using it to top just about everything else I eat, so it never goes to waste.
What’s in Guacamole?
Guacamole is a Mexican dip or condiment made with mashed avocados. In its most simple form, it just has mashed avocado and salt, but many recipes include additional ingredients. I love the traditional combo of lime to brighten the creamy mixture, cilantro for freshness, jalapeño for a spicy kick, and a little tomato and onion for color and texture.
What Else Can I Add to Guacamole?
There are so many fun ingredients that you can add into guacamole. If you want to get a little funky with your guac, here are a few ideas:
IF you happen to have leftovers, here’s how you can store them without the guacamole turning brown. Guacamole turns brown when exposed to oxygen, similar to apples or bananas. So, to prevent this simply eliminate the exposure to oxygen. Transfer your guacamole to an air-tight food storage container, then place an extra layer of plastic wrap directly on the surface of the guacamole, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate for 4-5 days.
How to Use Guacamole
If you do happen to have som guac left over, here are some ways that I love to use it:
The fresh flavor of homemade guacamole can't be beat! This simple avocado dip is creamy, zesty, and so deliciously fresh.
Course Appetizer, condiment, Side Dish
Cuisine Mexican
Total Cost $6.70 recipe / $0.67 serving
Prep Time 15minutes
Total Time 15minutes
Servings 10¼ cup each
Calories 101kcal
Author Beth – Budget Bytes
Ingredients
1fresh lime (2 Tbsp juice)$0.89
2Roma tomatoes$0.44
1jalapeño$0.09
1/4red onion$0.11
2Tbspchopped fresh cilantro$0.15
3mediumavocados (or 4 small)$5.00
1/2tspsalt$0.02
Instructions
Prepare the guacamole add-ins first. Juice the lime. Finely dice the tomatoes, jalapeño (remove seeds), and red onion. Roughly chop the cilantro.
Remove the peels and pits from the avocados. Place the avocados in a bowl, then mash them with a fork.
Add the diced tomato, onion, and jalapeño to the mashed avocados, along with the chopped cilantro, about 1 Tbsp of lime juice and ¼ tsp salt.
Stir the ingredients together, then taste the guacamole. Add more lime and salt to your liking. I usually end up adding about 2 Tbsp lime juice and ½ tsp salt total. Serve and enjoy!
For this simple version of guacamole you’ll need 3-4 avocados (mine were small, so I used four), 2 Roma tomatoes, 1 jalapeño, 1 lime, ¼ red onion, ½ tsp salt, and a couple tablespoons of chopped cilantro.
Prep all the add-ins first. Finely dice the tomatoes, red onion, and jalapeño. Roughly chop the cilantro, and juice the lime.
Remove the peels and pits from the avocados, then place them in a bowl.
Mash the avocados. Leave them a little chunky or mash them completely smooth. It’s up to you. I like them a little chunky.
To the mashed avocado add the diced tomato, diced red onion, diced jalapeño, chopped cilantro, lime juice, and salt. Start with about 1 Tbsp lime juice and ¼ tsp salt, then add more after tasting.
Mix everything together well, then give it a taste and adjust the salt and lime to your liking. I usually end up using about 2 Tbsp lime juice and ½ tsp salt total.
To store your leftover guacamole without it turning brown, make sure to add a layer of plastic wrap directly on the surface of the guacamole. Press out as many of the air bubbles as possible to prevent browning. Seal the container closed and keep for 4-5 days, refrigerated.
Avocados are in my top 5 foods of all-time. They make everything better. I love adding them to salads, sandwiches, tacos, and more! And of course, I love guacamole and avocado toast. Avocados are the BEST! I also love using avocados to make this simple Avocado Sauce. The sauce is creamy, smooth, and made with… 
