Cozy Pinto Bean Soup (An Easy Weeknight Favorite)

A cozy pinto bean soup made with smoky spices, fire-roasted tomatoes, and lime. This easy weeknight recipe is hearty, comforting, and perfect for chilly evenings at home.

 

Cozy Pinto Bean Soup (An Easy Weeknight Favorite)

I love soup nights.  They remind me of chilly nights, the kind where you're wearing a pair of cozy socks, and a throw blanket with your favorite binge show.  But a lot of time soups take some time and effort to make, and making them on a weeknight doesn't always fit my plans.  This pinto bean soup solves all my weeknight problems.  With the help of canned beans you can have a wonderfully cozy and filling soup ready and on the table in about 40 minutes.  

This is an hearty and delicious soup without being complicated. It starts with onions and garlic, builds with warm spices, and simmers into something that feels far more special than the short ingredient list suggests.

It’s filling without being heavy, slightly smoky, and very comforting . Plus the leftover the next day are even better.  This is the kind of recipe you'll come back to again and again when the weather cools down and weeknights get busy.

Enjoy!

Ingredients

This soup comes together with simple, everyday ingredients:

• Olive oil

• Onion - White, yellow, or red onion work well.

• Garlic

• Ancho chili powder - has a mild, slightly sweet, smoky flavor. It adds warmth and depth to soups and stews without making them spicy.  Regular chili powder will work as well.

• Ground cumin

• Smoked paprika - provides a deep, smoky flavor. It adds richness and warmth to soups and stews without adding heat.  Regular paprika will work as well but won't be as smoky.

• Ground coriander - this comes from dried cilantro seeds and has a light, citrusy, slightly floral flavor. It brightens savory dishes and helps balance smoky, warm spices.

• Dried oregano

• Chicken broth - You can also use vegetable broth if you prefer.

• Pinto beans

• Fire-roasted diced tomatoes - Regular diced tomatoes will work as well.

• Lime juice

• Salt and black pepper

Together, these create a warm, smoky, deeply satisfying base without needing anything fancy.

-- Let’s Make It Together

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened and lightly golden.

Stir in the garlic and spices and let them bloom briefly — this is where the soup starts to smell amazing.

Pour in the chicken broth, pinto beans, and tomatoes, then bring everything to a gentle boil. Lower the heat, cover, and let it simmer until the flavors come together.

Blend part of the soup until creamy while leaving some texture. (An immersion blender or regular blender both work.) Finish with lime juice, season to taste, and garnish before serving.

-- Perfecting the Cooking Process

The secret to this soup’s depth is letting the spices cook briefly in oil before adding liquid. This step wakes up their flavor and creates a richer, more balanced base. Don’t rush it — even 30 seconds makes a noticeable difference in the final taste.

-- Add Your Touch

This soup is easy to customize. Add shredded chicken for extra protein, stir in corn for sweetness, or top with avocado and tortilla strips. If you like heat, a pinch of cayenne or diced jalapeño works beautifully here.

Make it yours — that’s part of the fun.

If you love cozy, comforting meals like this, you might also enjoy The Pot Roast My Mom Always Made or Baked Ranch Chicken for Two. They’re both simple, dependable recipes that make weeknight dinners feel a little more special — without extra work.

Before You Start

• An immersion blender makes this recipe easy, but a regular blender works too

• Blend in batches if using a standard blender

• Adjust thickness with extra broth if needed

• This soup thickens as it sits

• Store leftovers in the fridge for up to 4 days

 

 

 

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

 

Make a hearty, flavorful Beef Barbacoa Bowl with simple convenience ingredients. Easy, wholesome, and perfect for busy nights—no real cooking required.

How I Turned Convenience Ingredients Into a Beef Barbacoa Bowl Worth Craving

Starting a new position at work has been exciting… and exhausting. By the time I'm through for the day, my brain is done and my energy is already spent. But the question still stands: How do you get a hearty, healthy, satisfying meal on the table—one flavorful enough to keep a hungry husband happy—without actually cooking?

For tonight, the answer leaned toward our love of Mexican flavors. They’re bold, comforting, and they turn even the simplest “heat and go” ingredients into something that tastes intentional. And thankfully, grocery stores are filled with convenience items that are genuinely wholesome—things that help you avoid the fast-food trap without asking for more time or effort than you’ve got left at the end of the day.

That’s exactly how this Beef Barbacoa Bowl came to life. The base of this bowl calls for rice—nothing fancy. I used leftover rice from a previous meal, but you can easily grab pre-cooked rice from the grocery store or make your own if you prefer. From there, everything layers together effortlessly: tender, richly seasoned purchased barbacoa, warm beans, smoky fire-roasted corn, melty cheese, bright salsa, and juicy cherry tomatoes.

It’s a bowl that feels layered, vibrant, and deeply satisfying. The kind of meal where you take that first bite, pause, and think, Oh wow—this is good. And the best part? You can pull it together in minutes. No measuring. No chopping. No fuss. Just a few well-chosen grocery store shortcuts transforming into a bowl worth craving.

Enjoy!

What Ingredients Do I Need?

• Beef Barbacoa – The star of the bowl; tender, flavorful, and ready-made for convenience. I chose the Del Real brand.

• Rice – Acts as the hearty base; leftover, pre-cooked, or freshly made all work.

• Pinto Beans – Creamy and protein-packed, they balance the flavors in every bite.

• Fire-Roasted Corn – Adds a smoky-sweet pop and some texture. I chose a frozen brand.

• Salsa – Brings brightness, acidity, and a little spice. Choose your favorite level of heat.

• Shredded Cheese – Cheddar, Monterey Jack, or Cotija add richness and melty goodness.

• Cherry Tomatoes – Fresh, juicy, and slightly tangy to lighten the bowl.

• Optional Toppings – Avocado, lime wedges, cilantro, sour cream, or hot sauce to customize. I crunched up a few tortilla chips.

Substitutions and Variations

Substitutions

• Beef Barbacoa: Can swap for rotisserie chicken, carnitas, or even a plant-based protein for a vegetarian option.

• Rice: Try brown or Mexican rice, or go green with salad greens as a base, for a lighter option.

• Beans: Black beans, kidney beans, or chickpeas work just as well.

Variations

• Spicy Tex-Mex: Add pickled jalapeños, chipotle salsa, and a squeeze of lime for heat.

• Southwest Veggie: Swap barbacoa for roasted sweet potatoes and black beans; keep the corn, cheese, and salsa.

Kitchen Notes & Tips

• Use leftover rice when possible—saves time and reduces waste.

• Heat convenience ingredients gently; overcooking can dry out beans or corn.

• Assemble bowls just before serving for the freshest textures.

• Section ingredients for visual appeal—rice first, the place beans, corn, barbacoa and tomatoes around the rice, then add toppings.

• Store components separately if prepping ahead to keep flavors bright and textures intact.

       Set the Mood       

Want to make this dinner feel extra special? Here’s how to set the mood with just a few easy touches.

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    RECIPE IS DOWN BELOW👇     

Cheesy Turkey Enchilada Rice Skillet – A One-Pan Wonder

This Cheesy Turkey Enchilada Rice Skillet is a one-pan wonder packed with bold enchilada flavor, tender ground turkey, beans, corn, and melty cheese. A quick and easy weeknight dinner the whole family will love!

 

Cheesy Turkey Enchilada Rice Skillet – A One-Pan Wonder

If there's one thing I’ve learned to treasure in the middle of a busy week, it’s the magic of a good one-pot meal. Fewer dishes, easy prep, and something hearty bubbling away on the stove—it’s the trifecta of kitchen happiness. This Cheesy Turkey Enchilada Rice Skillet checks every box: it’s quick to make, easy to clean up, and packed with bold, family-approved flavor. Even the pickiest eaters will light up when they see this skillet coming to the table, melty cheese and all.

We love our Latin-inspired flavors around here—those smoky spices, vibrant green chiles, and saucy, satisfying bites just feel like comfort food with a little kick. And when summer heat rolls in, I’m all about meals that keep the oven off. This skillet comes together right on the stovetop in about 30 minutes, which means no sweating over a hot oven and no long waits for dinner to be ready.

Loaded with lean ground turkey, tender rice, pinto beans, corn, and plenty of enchilada sauce, this dish delivers the same cozy satisfaction of a pan of baked enchiladas—without all the rolling and layering. Just one skillet, one stir, and one truly delicious dinner.

Your Easy Enchilada Skillet Checklist

Produce

• Yellow or white onion
• Fresh cilantro

Meat

• Ground turkey

Canned Goods

• Diced tomatoes
• Pinto beans
• Corn (fresh or frozen if preferred)
• Chopped green chiles
• Red enchilada sauce
• Low-sodium chicken broth

Grains

• White rice

Dairy

• Shredded Monterey Jack cheese

Spices & Pantry

• Olive oil
• Ground cumin
• Chili powder
• Kosher salt

Substitutions and Variations

Substitutions

Don’t have everything on hand? No worries—this recipe is super flexible! Here are some easy ingredient swaps to help make it work with what’s already in your kitchen:

• Ground turkey → Use ground chicken, lean ground beef, or even plant-based crumbles

• White rice → Try brown rice (increase simmer time), jasmine rice, or even cooked quinoa

• Pinto beans → Swap with black beans, kidney beans, or chickpeas

• Monterey Jack cheese → Use shredded cheddar, a Mexican blend, or pepper jack for extra heat

• Chicken broth → Sub in vegetable broth or even water in a pinch

• Red enchilada sauce → Use green enchilada sauce 

• Canned corn → Fresh or frozen corn kernels work great too

Variations

Want to switch things up? This one-pan wonder is easy to customize. Here are a few tasty twists to make it your own:

• Make it vegetarian – Skip the turkey and add extra beans or a can of drained lentils for a protein-packed, meatless version.

• Spice it up – Add diced jalapeños with the onion or use hot enchilada sauce for a bolder kick.

• Low-carb option – Swap the rice for riced cauliflower (just reduce the broth and simmer time).

• Southwest twist – Add a handful of diced bell peppers or zucchini with the onion for extra veggies.

• Taco-style – Spoon leftovers into taco shells or tortillas for a next-day remix!

Kitchen Tips and Notes

A few simple tricks can make this one-pan meal even easier and more delicious:

• Toast the rice – Don’t skip this step! Lightly toasting the rice before adding the liquids adds a subtle nutty flavor and helps it hold its texture as it cooks.

• Use a large, deep skillet – A 12-inch deep sauté pan or nonstick skillet works best to keep everything contained without bubbling over.

• Let it rest before serving – After the cheese melts, let the skillet sit off the heat for 3–5 minutes. This helps the rice firm up and makes scooping easier.

• Taste and season as you go – Enchilada sauces vary in saltiness, so taste before adding extra salt at the end.

• Frozen corn is a great shortcut – No need to thaw—just toss it in frozen!

• Add toppings at the table – Let everyone customize their plate with sour cream, avocado slices, lime wedges, or crushed tortilla chips for crunch.

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Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Fresh, zesty, and packed with vibrant flavors—these Lime-Steak & Bean Salad Burritos are the perfect balance of hearty and healthy, ready in minutes!

Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Looking for a fresh, flavorful, and satisfying meal that comes together in just 30 minutes? These Vibrant Lime-Steak & Bean Salad Burritos are the perfect solution for a quick and easy weeknight dinner! Juicy grilled flank steak, crisp bell peppers, tender kidney beans, and sweet cherry tomatoes are tossed in a zesty lime dressing with a hint of heat from green Tabasco sauce. Wrapped in warm, soft tortillas, every bite is bursting with bold flavors and wholesome ingredients.

This recipe is a fantastic option for spring and summer when you're craving something light yet filling. The fresh, citrusy notes from the lime dressing pair beautifully with the smoky, tender steak, while the crunchy veggies create the perfect balance of textures. Whether you’re serving this for a casual family dinner, meal prepping for the week, or hosting a relaxed gathering with friends, these burritos are sure to impress.

Not only is this dish packed with protein and nutrients, but it’s also incredibly customizable—swap the steak for grilled chicken, add black beans instead of kidney beans, or throw in some crumbled queso fresco for an extra punch of flavor. However you make them, these burritos are guaranteed to be a hit any night of the week!

Enjoy!

What Ingredients do I need?

Protein:

• Flank steak - or use sirloin, or even thick sliced deli roast beef or London broil will work!

Vegetables:

• Baby spinach
• Red bell pepper
• Yellow bell pepper
• Cherry tomatoes
• Limes

Pantry Staples:

• Olive oil
• Kidney beans
• Flour tortillas

Seasonings & Flavor Boosters:

• Green Tabasco sauce
• Salt

Substitutions and Variations

Substitutions

• Beef - Swap flank steak for grilled chicken, shrimp, or tofu for a different protein option.

• Beans - Use black beans or pinto beans instead of kidney beans for variety.

• Bell Peppers - use cucumber, shredded carrots, or red onion for extra crunch.

• Cheese - Add crumbled queso fresco, feta, or shredded cheese for extra creaminess.

Variations

• Southwest Steak & Bean Salad Bowl:  Skip the tortillas and serve the steak and bean salad over a bed of cilantro-lime rice, quinoa, or cauliflower rice for a hearty, grain-based bowl. Top with cotija cheese, pickled onions, and a drizzle of chipotle crema for extra flavor.

• Spicy Chipotle Steak Burritos:  Swap the green Tabasco sauce for chipotle sauce or adobo sauce from canned chipotle peppers. Add black beans, roasted corn, and shredded pepper jack cheese for a smoky, spicy kick.

• Mediterranean Steak Wraps:  Give the burritos a Mediterranean twist by swapping kidney beans for chickpeas and adding crumbled feta, diced cucumbers, kalamata olives, and a garlicky yogurt sauce inside a warm pita or lavash wrap.

Kitchen Tips and Notes

• Marinate for More Flavor – If time allows, marinate the steak in the lime juice, olive oil, and Tabasco mix for 30 minutes to an hour before grilling. This enhances flavor and keeps the steak tender.

• Slice Against the Grain – When slicing the cooked steak, cut against the grain to ensure each bite is tender and not chewy.

• Warm the Tortillas – Lightly warming the tortillas on a skillet or directly over a gas flame for a few seconds per side makes them more pliable and enhances the flavor.

• Perfect for Gatherings – Set up a DIY burrito bar with extra toppings like shredded cheese, salsa, guacamole, and hot sauce so everyone can customize their burrito.

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Vibrant Lime-Steak & Bean Salad Burritos 

serves 4

1/3 cup olive oil
1 teaspoon lime zest from 1 fresh lime
3 Tablespoons lime juice (1-2 limes)
2 Teaspoons green Tabasco sauce
6 cups baby spinach
1 flank steak, grilled and sliced against the grain in to 1/2" slices
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 1/2 cups cherry tomatoes, halved (yellow or red)
1/2 cup kidney beans, drained and rinsed
8 soft taco sized flour tortillas
Lime wedges

In a large blow add oil, zest, lime juice, Tabasco and pinch of salt.  Whisk together.  Add the spinach, cooked and sliced beef, bell pepper slices, tomatoes, and beans.  Toss to coat in the dressing.

Heat tortillas on the stove or in a microwave.  Divide beef mixture among tortillas.  Serve with lime wedges.

                                                                                                                                                                                                                                                                                                

New Year's Intention: Slow Cooker Italian-Style Beef Stew

Start your New Year’s healthy eating intentions with this hearty Slow Cooker Italian-Style Beef Stew—a wholesome, flavor-packed dish loaded with lean protein, vibrant veggies, and nourishing ingredients to keep you on track!

Slow Cooker Italian-Style Beef Stew

Happy 2025! I love kicking off each year by embracing my healthy eating goals with a hearty, nutritious soup. This year, I came across a Slow Cooker Italian-Style Beef Stew recipe that sounded amazing. With a few adjustments, it turned into a hearty and flavorful dish—perfect for starting the year on a healthy note!

This Slow Cooker Italian-Style Beef Stew is a hearty, comforting dish packed with bold flavors and wholesome ingredients. Tender chunks of beef chuck roast simmer alongside gold potatoes, carrots, celery, and cannellini beans in a rich tomato-based broth enhanced with red wine, garlic, and Italian herbs. The slow cooker does all the work, creating a melt-in-your-mouth texture and a deeply savory flavor profile. Finished with a touch of cornstarch for the perfect thickness, this stew is as nourishing as it is delicious, making it an ideal choice for a cozy, healthy meal any day of the week.

This dish is the perfect recipe for anyone looking for a delicious, nutritious, and low-effort meal. With minimal prep time and the convenience of a slow cooker, it’s an easy way to enjoy a comforting, homemade dinner without spending hours in the kitchen. Simply chop your ingredients, toss them into the slow cooker, and let it work its magic while you go about your day. The result is a tender, flavorful, savory, and aromatic stew the whole family will enjoy.   Whether you’re meal prepping for the week or feeding a family, this dish is a stress-free and satisfying choice! 

What Ingredients do I need?

Produce

• 1 ½ pounds gold potatoes
• 3 medium carrots
• 3 celery stalks
• 1 medium onion
• 6 cloves garlic

Meat

• 2 ½ pounds beef chuck roast

Canned Goods

• 1 (15 oz) can diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can cannellini beans

Liquids

• 2 cups low-sodium beef broth
• ¾ cup red wine

Spices and Seasonings

• dried thyme
• dried oregano

Other

• cornstarch - used for thickening the broth

Substitutions and Variations

Substitutions

• Dried Thyme and Oregano: Swap with Italian seasoning or fresh herbs like rosemary and basil.

• Red Wine: Replace with additional beef broth, grape juice, or a splash of balsamic vinegar for depth.

• Cannellini Beans: Swap with great northern beans, chickpeas, or omit for a lower-carb option.

• Diced Tomatoes: Use fresh chopped tomatoes or crushed tomatoes for a slightly different texture.

• Beef Chuck Roast: Replace with stew meat or beef brisket.

• Gold Potatoes: Use red potatoes, russet potatoes, or even sweet potatoes for a slightly different flavor.

Variations

• Herb Lovers:  Use fresh rosemary, thyme, and basil for a more aromatic and herbaceous flavor.

• Low-Carb Version:  Skip the potatoes and beans, and replace them with cauliflower florets or zucchini for a low-carb alternative.

• Vegetarian Option:  Replace the beef with mushrooms (like portobello or cremini), double up on the beans, and use vegetable broth for a vegetarian version.

Kitchen Tips and Notes

• Use the Right Cut of Meat:  Choose beef chuck roast or another well-marbled cut, as it becomes tender and flavorful when slow-cooked. Trim excess fat for a leaner stew.

• Chop Ingredients Uniformly:  Cut the vegetables into even pieces to ensure they cook evenly. Aim for larger chunks to prevent them from becoming too soft during the long cooking process.

• Layer Ingredients Correctly:  Place the vegetables at the bottom of the slow cooker, followed by the meat, and pour the liquid over everything. This ensures even cooking and flavor distribution.

• Taste and Adjust Seasonings:  Taste the stew near the end of cooking and adjust salt, pepper, or herbs as needed for a perfectly balanced flavor.

• Thicken Without Lumps:  When adding the cornstarch mixture, whisk it well and stir it in gradually to avoid lumps. Let it simmer for a few minutes to thicken properly.

• Great for Leftovers: The stew stores well and tastes even better the next day as the flavors deepen. Refrigerate for up to 3 days or freeze for up to 3 months.

• Bonus Tip:  Serve with crusty bread and a side salad for a complete meal. 

     Equipment You May Need     

• All Clad Slow Cooker - I own this and it is the best slow cooker I've ever had.

• CrockPot Slow Cooker - This is a great manual model

• Chef's Knife 8" - a staple in every kitchen

• Cutting Board - great board - it has one side with compartments for charcuterie use and the other side is solid flat with grooves for catching juices.

• Soup Bowls  - nice wide and deep bowls perfect for stew!

     Other Delicious Soups     

• Simple Pasta Fagioli

• Slow Cooker Arroz con Pollo

• Chicken Pot Pie Soup

• Instant Pot Lemon Chicken & Rice Soup

• Tomato Gnocchi Soup

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Slow Cooker Italian Style Beef Stew


Serves 6-8


1 ½ pounds gold potatoes, cut into quarters
3 medium carrots, cut diagonally into 1-inch pieces
3 celery stalks, cut diagonally into 1-inch pieces
1 cup chopped onion
6 cloves garlic, minced
2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
1 15-ounce can diced tomatoes
1 (6 oz) can tomato paste
2 cups low-sodium beef broth, divided
¾ cup red wine
1 teaspoon salt
1 teaspoon ground pepper
1 tsp. dried thyme
1 tsp. dried oregano
2 teaspoons cornstarch
1 (15 oz) can cannellini beans, rinsed

Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. Sprinkle in the dried herbs.

Cover and cook on "Low" 8 hours or on "High" for 5-6 until beef is tender. 

Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.

Adapted from:  Eating Well