Mexican pinto beans with queso from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 165) by Gina Homolka and Heather K. Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mozzarella cheese for queso Oaxaca, and vegetable bouillon for chicken bouillon.

  • CoffeeQueenGetsHealthy on October 29, 2025

    Link to recipe: https://www.skinnytaste.com/mexican-pinto-beans-with-queso-frijoles-con-todo/

  • hbakke on April 07, 2022

    This was good the first day, but much better the next day after the bean broth had thickened and developed more flavor. I used Rancho Gordo mantequilla beans in place of pinto beans and they were delicious with a very nice creamy texture. I would make this again with a bit more added lime juice since it felt like it needed the acidity.

  • southerncooker on February 04, 2019

    Daughter and I loved this one. Hubby thought just ok.

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