Mexican Pinto Bean Spice Recipe

I perfected a Mexican Pinto Bean Spice and show How to Season Pinto Beans with one simple homemade spice mix that also works on refried beans and other dishes.

I never expected a little jar called Mexican Pinto Bean Spice to change my whole bean game. It gives plain pinto or refried beans a surprising smoky lift thanks to chili powder and smoked paprika, and honestly it makes Pinto Beans Mexican Style almost too easy.

If you ever wondered How To Season Pinto Beans this might be the lazy secret you didn’t know you needed. Its weird how one blend can feel so versatile and kinda addictive, you’ll catch yourself reaching for it on tacos, eggs, even popcorn.

Trust me, you wont go back once you try it.

Ingredients

• Chili powder: Earthy slightly smoky heat that boosts flavor, almost no calories, its rich in antioxidants.
• Cumin: Warm nutty aroma, aids digestion and adds depth, contains iron and tiny protein.
• Smoked paprika: Gives smoky sweetness and color, low calories, adds perceived richness without fat.
• Mexican oregano: Herbaceous zip, less bitter than regular oregano, adds bright savory notes and antioxidants.
• Cayenne pepper: Pure heat, boosts metabolism a bit, no carbs, use sparingly if you cant take heat.
• Garlic powder: Pungent savory hit, adds umami and sulfur compounds, may support heart health modestly.
• Light brown sugar: Adds mellow sweetness and moisture balance, increases carbs and calories, optional for balance.

Ingredient Quantities

• 2 tablespoons chili powder (use ancho for a deeper flavor or regular chili powder, either works)
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried Mexican oregano (or regular oregano if thats what you have)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon light brown sugar (optional, to balance acidity)
• 1/2 teaspoon ground chipotle or chipotle powder (optional for extra smoky heat)

How to Make this

1. Measure everything into a small bowl: 2 tbsp chili powder (ancho or regular), 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1 tsp dried Mexican oregano, 1/2 tsp ground coriander, 1/2 tsp cayenne pepper, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1 tsp light brown sugar (optional) and 1/2 tsp ground chipotle or chipotle powder (optional).

2. If you want deeper flavor, toast the cumin and coriander very briefly in a dry skillet over medium heat, 20 to 30 seconds, stirring constantly until fragrant, then cool. Dont burn them or it will taste bitter.

3. Combine all the spices in the bowl and whisk or stir vigorously until totally uniform, breaking up any clumps of brown sugar or chipotle so the mix is even.

4. Taste a tiny pinch on your tongue to check salt and heat level. Add more cayenne or chipotle if you want more kick, or a pinch more brown sugar to soften the sharpness.

5. To season cooked pinto beans: for every 2 cups cooked pinto beans use 1 to 2 teaspoons of the spice mix, add about 1/4 cup reserved bean liquid or water and 1 tablespoon butter or oil, stir into the beans and simmer gently 3 to 5 minutes so the flavors bloom.

6. To season refried beans: stir 1 teaspoon of the mix into each cup of refried beans while heating, mash and cook another 2 to 4 minutes so it blends in; add extra for a bolder flavor.

7. For canned beans: drain but reserve a little liquid, heat the beans with 1 tsp spice per cup plus a splash of the reserved liquid, cook until thickened and tasting right.

8. Store the rest in an airtight jar, label it, keep in a cool dark place. If you included brown sugar use it within 2 months to avoid clumping, without sugar it should keep 3 months or more.

9. Quick tips: use it as a finishing sprinkle on tacos, roasted veggies or nachos, add a pinch to soups or rub on meats. Dont over salt other ingredients at first since the mix already has kosher salt.

Equipment Needed

1. Measuring spoons (tsp and tbsp) for the spices
2. Measuring cup or 1/4 cup measure for reserved bean liquid and butter
3. Small mixing bowl to measure and combine everything
4. Small dry skillet to toast cumin and coriander briefly
5. Whisk or fork to blend the mix and break up clumps
6. Saucepan or small pot to heat and simmer beans
7. Wooden spoon or spatula to stir and mash refried beans
8. Fine mesh strainer or colander to drain canned beans but keep some liquid
9. Airtight jar or spice jar with lid and a label to store the mix (dont forget to date it)

FAQ

Mexican Pinto Bean Spice Recipe Substitutions and Variations

• Chili powder: if you dont have it try 1 tbsp smoked paprika + 1 tsp ground cumin + 1/4–1/2 tsp cayenne to approximate the heat and depth. Or use ancho or New Mexico chile powder straight up.
• Ground cumin: swap with toasted whole cumin seeds, freshly ground to taste, or use 1 tsp ground coriander plus a tiny pinch of caraway for a similar warm, earthy note.
• Smoked paprika: no smoked paprika? use sweet (regular) paprika plus 1/4 tsp chipotle powder or a drop of liquid smoke to get that smoky flavor back.
• Light brown sugar: replace 1 tsp with 1 tsp maple syrup or honey, or use 1 tsp granulated sugar plus a tiny splash of molasses to mimic the molasses note in brown sugar.

Pro Tips

1) Toast the cumin and coriander briefly in a dry pan, youll smell them wake up, then cool them fast. Dont let them darken or youll get a bitter taste.

2) Bloom the mix in a little hot oil or butter before stirring into beans, it makes the flavors pop way more than just sprinkling it in. Cook 20 to 40 seconds so the oils come out, then add your bean liquid.

3) Start with less salt and heat than you think youll need, especially if youre using different brands of kosher salt, it can be chunkier. Taste after the beans simmer a few minutes, then add more cayenne or chipotle if you want it hotter.

4) If you put brown sugar in the jar add a grain or two of uncooked rice to stop clumping, label the jar with the date and use within a couple months. If you want a silky dust for rubbing meats, blitz the mix briefly in a spice grinder and sift it.