Pinto beans and fresh tomatoes with cheesy tortillas from How To Cook Everything Fast Revised Edition (page 294) by Mark Bittman

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

  • shep0012 on October 12, 2025

    Shockingly delicious! I used Rancho Gordo pinto beans, Negro Modelo, and some amazing still-in-season dry-farmed early girl tomatoes. I only made one change to the recipe: the tomatoes had a lot of liquid so I skipped the extra water/broth and took a tip from a recent Dinner Plan podcast and just threw in some Knorr Chicken Bouillon powder hiding in the back of my cabinet. It was so so good. The cheesy tortillas were fine. Next time I’ll skip the tortillas and throw in some greens.

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