Beans, Salsa and Tortillas Recipe

Beans, Salsa, and Tortillas. Soul food from the gods.

Pinto beans, a staple in Mexican and Southwestern cuisine, are a versatile and nutritious legume renowned for their creamy texture and earthy flavor. When paired with zesty salsa and warm tortillas, they create a simple yet satisfying meal highlighting the vibrant flavors and traditions of Latin American cooking. The beans are often simmered with aromatic spices, garlic, and onions until tender, infusing them with rich, savory notes.

Adding salsa, typically a bright mix of tomatoes, onions, cilantro, and jalapeños, introduces freshness and heat that perfectly complements the hearty beans. This combination balances the dish and enhances the depth of flavors, making each bite a delightful experience. Warm tortillas, whether corn or flour, serve as the ideal vehicle for this savory duo. They add a comforting, soft texture and a subtle sweetness, completing the trio.

Together, pinto beans, salsa, and tortillas offer a harmonious blend of tastes and textures, a celebration of the essence of home-cooked meals that are both nourishing and flavorful. This classic combination not only showcases the simplicity and richness of traditional cuisine but also serves as a versatile base for countless variations and creative adaptations, inviting you to explore and make it your own.

Pinto Beans

Pinto beans are a cherished ingredient in many culinary traditions, particularly Mexican and Southwestern American cuisines. Recognizable by their mottled, pinkish-brown appearance, these beans are visually distinct and prized for their creamy texture and rich, earthy flavor. When cooked, pinto beans become tender and develop a slightly nutty taste, making them a versatile base for various dishes.

From a nutritional standpoint, pinto beans are a true powerhouse. They are an excellent source of plant-based protein, making them a vital component of vegetarian and vegan diets. Their high dietary fiber content aids in digestion and weight management, empowering you to make healthier food choices. Additionally, pinto beans are rich in essential nutrients such as iron, magnesium, and folate, contributing to your overall health and well-being.

Culinary uses for pinto beans are diverse. They can be mashed and refried for burritos and tacos, simmered in soups and stews, or served whole in salads and rice dishes. Their ability to absorb flavors from spices and other ingredients makes them an ideal component in a variety of recipes. Pinto beans also play a central role in traditional dishes like frijoles de la olla, cooked slowly with herbs and spices to create a comforting, flavorful meal. Whether used as a main ingredient or a hearty side, pinto beans bring nutritional value and delicious versatility.

📖 Recipe

Print Recipe

Beans, Salsa and Tortillas

Prep Time30 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 30 minutes mins

Course: Main Course

Cuisine: Mexican

Ingredients

For the Beans

• 1½ lb. pinto beans
• 5 cloves garlic peeled
• 2 scallions
• salt to taste

For the Salsa

• 2 cans Ortega chilis diced
• 1 can crushed tomatoes
• 1 red onion chopped
• 1 lemon
• black coarse pepper
• olive oil
• balsamic vinegar
• 2 stalks celery finely chopped
• fresh parsley chopped
• 1 package tortillas corn or flour

Instructions

• For the Beans
• Rinse the beans two or three times, running the beans through your fingers into the colander, looking to remove rocks, pebbles. Pour rinsed beans into a large pot and fill the pot one inch from the top with water. Soak the beans overnight.
• Next day, add garlic, scallions and cook at your lowest possible setting for about 8 hours adding water as needed.
• When the beans are tender, fat and pink...the water will be cooked out of them. They will taste flat.
• Add salt until the flavor comes out. Start with at least one half tsp. Add salt to your own taste...could be as much as 2 tsp.
• Turn beans off. When ready to eat, reheat the beans until piping hot (if you add more water, always cook the water out before serving).

For the Salsa

• Add chilis, tomatoes, celery & onions into a bowl.
• Add lots of coarse ground pepper, half teaspoon salt, one whole lemon squeezed of its juice, vinegar, one splash of balsamic . No, make that two splashes.
• Slowly pour olive oil, until you see a few bubbles floating on top.

  (A rule of thumb is one part oil to two part vinegar).
• Taste. Add some salt. If it is flat tasting, add a little more vinegar or lemon, pepper or salt.
• This creates a mild salsa. The longer, the salsa sits in the refrigerator, the hotter the flavor. However, if you want a kick tonight, add one half of a single jalapeno pepper.

  For salsa maniacs, add entire can of jalapenos. Guaranteed to be on fire and make your forehead sweat.
• You are ready to serve SOUL FOOD FROM THE GODS. Place beers, limes, spoons, forks, plates, napkins on the table. Set the pot of beans on a hotplate with a big slotted ladle. Bring stack of heated wrapped tortillas.
• Grab the salsa bowl. Place tortilla on plate, ladle in beans, salsa and roll up tortilla. If you are a gringo, add sour cream and avocado. Umm....first bite, you'll have died and gone to heaven.

Notes

Leftovers are the beginnings of fajitas extraordinaire...for tomorrow nite with Spanish rice.