4.50 from 8 votes

Fiesta Pinto Bean Casserole

By: Julia Pacheco
Pinto bean casserole is a hearty, budget-friendly dish packed with Tex-Mex flavor, melty cheese, and plenty of plant-based protein.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 servings
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Ingredients 

  • 3 ½ cups cooked pinto beans
  • 14 oz can drained corn
  • 10 oz can rotel
  • 2 chicken bouillon cubes
  • ⅓ cup water
  • 3 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 4 oz cheese, shredded

Instructions 

  • Preheat oven to 350 degrees F.
  • Boil the water in the microwave then stir in the bullion cubes break the bullion cubes up in the water to create a paste.
  • To a large bowl, add in the pinto beans, corn tomato paste, rotel, bullion broth and seasoning. Stir well.
  • Spray a casserole dish with nonstick spray then add the casserole in spread it out. Sprinkle the cheese over the top bake it for 30-35 minutes and enjoy.

Nutrition

Calories: 434kcal | Carbohydrates: 60g | Protein: 24g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 1037mg | Potassium: 1085mg | Fiber: 15g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 12mg | Calcium: 309mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4.50 from 8 votes (6 ratings without comment)

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4 Comments

  1. Lorraine says:

    I love your recipes and the pictures of the cheap meals you put together. I print them out and take them to Walmart and do exactly what you do.

    Reply
  2. Trina says:

    5 stars

    ABSOLUTELY LOVED IT!!!! so good!!! i did not put corn in mine though, and cooked fajita vegetables separately on the side with the same seasonings. it was a meal to remember for sure. Thank you for this meal!!

    Reply
  3. Chastity says:

    Is the 10 oz can of pinto beans in the recipe supposed to be Rotel/diced tomatoes and chilies?

    Reply
  4. Lenora says:

    4 stars

    Is your recipe correct? It calls for 3 1/2 cups of cooked pinto beans and also a 10 oz can of pinto beans.

    Reply