Looking for a quick side dish with tons of spicy flavor? These Easy Charro Beans are the perfect side dish, appetizer, or afternoon snack! These come together in a matter of minutes and are loaded with protein and a light dose of healthy veggies.
Our Texas family is such a cliché in that we just can’t get enough Tex-Mex to eat! We made the most insanely delicious Loaded Tex-Mex Fries last night and I’m still craving more of that fresh Tex-Mex flavor today.
How to Make Easy Charro Beans
There are basically three simple parts to this dish: beans, chips, and Pico de Gallo. Two of those don’t require much in the way of effort except for using your hands to open a bag of chips and use a can opener to open a can of beans. The hardest part of this is recipe is preparing the Pico de Gallo. If you’ve got leftover Pico like I do, then this dish takes even less time to prepare and enjoy!
Pico de Gallo
Prepare the Pico de Gallo.
- Mix: diced tomatoes, diced jalapeño, sliced green onions, minced garlic, and chopped cilantro.
- Gently stir in ground cumin, lime juice, and sea salt.
- Cover and refrigerate until ready to use.
*This recipe creates more Pico de Gallo than you may prefer to add to your Easy Charro Beans.
Serve leftover Pico de Gallo with our 15 Minute Chicken Street Tacos, Tasty Gluten Free Chicken Taquitos, or Loaded Tex-Mex Fries!
Beans
I’m using Bush’s Best Pinto Beans in this recipe. Now there are a lot of different varieties of beans and various brands of beans that you could choose from, but I absolutely love the neutral flavor of these delicious beans that go perfectly with my Pico de Gallo and chips. Additionally, I love the Bush’s brand of beans because they are gluten free, and are a good source of plant based protein and fiber. And being the patriotic gal I am, I can’t help but LOVE that they are grown right here in the USA!
If you’ve got a few members in your family you’ll want to go for the a larger family sized can of pinto beans. Even if you’ve not got many hungry people to feed, the larger can is great because it just might leave you some leftovers to enjoy again later in the day or week when you’ll find yourself craving these again!
- Using the can opener of your choice, open the can of beans and pour into a pot which is sitting over the heat on your stovetop.
Some might prefer draining or even rinsing their beans before cooking with them, but not me. The aquafaba (aka thick liquid surrounding your beans in the can they came packed in) is actually safe and delicious to eat. Leave it in your dish because it will help keep the soup-like consistency that is perfect for dipping your tortilla chips into your Easy Charro Beans. Removing that liquid will result in a very dry dish that will leave you wanting.
- Now that you’ve got your beans a cookin’, it’s time to add your Pico de Gallo. Add a little or a lot depending upon your preference and maybe the heat of your diced jalapeño.
- Once they’ve heated thoroughly (roughly 10 minutes – depending upon your stovetop’s temperature), then it’s almost time to eat.
Chips
My absolute favorite chips to use are blue corn tortilla chips. Unfortunately, they’ve been really hard to find in my local grocery store for some time. Yellow corn tortilla chips work just as well with this dish and I find that the Tostito’s Original Restaurant Style of tortilla chips are the perfect size and texture to hold up the weight of all I know you’ll want to scoop of these Easy Charro Beans.
Like I tell my little chicks, using clean hands, open your bag of Tostito’s Tortilla Chips and pour some into a basket, bowl, or your plate.
Enjoy your Easy Charro Beans
Ladle a serving of Easy Charro Beans into a bowl and top with additional Pico de Gallo, cilantro, sliced jalapeños, and even guacamole, sour cream or shredded cheese if you like!
Dip your salty and crunchy tortilla chips into your warm Easy Charro Beans, close your eyes and take a bite. This fast, filling, and delicious dip will have your tastebuds transported to Texas at least for few moments!
Enjoy!
If you liked our Easy Charro Beans, then you’ll love some of our other favorite recipes!
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Easy Charro Beans
Ingredients
Pico de Gallo
- 2 large Ripe Tomatoes diced
- 1 Jalapeño seeded, ribbed, and finely diced
- ⅔ cup Green Onions sliced
- 3 cloves Garlic minced
- ¼ cup Fresh Cilantro chopped
- 1 Lime juiced
- ¼ tsp Ground Cumin
- Sea Salt to taste
Beans
- 1 27 oz. can Bush's Best Pinto Beans
Chips
- 1 bag Tostito's Tortilla Chips
Instructions
Pico de Gallo
- Mix: diced tomatoes, diced jalapeño, sliced green onions, minced garlic, and chopped cilantro.
- Gently stir in ground cumin, lime juice, and sea salt.
- Cover and refrigerate until ready to use.
Beans
- Using the can opener of your choice, open the can of beans and pour into a pot.
- Heat the pot of beans over medium heat on your stovetop.
- Depending upon how hot your Jalapeño is, add a little or a lot of your Pico de Gallo to the beans and heat through.
Serve
- Serve your Easy Charro Beans with tortilla chips and enjoy!
in the USA