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

 

 

 

Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)

 

These easy Beef Fajita Bowls are packed with tender beef, sautéed peppers, and bold fajita flavor. A simple, customizable weeknight dinner perfect for busy nights and meal prep.

Easy Beef Fajita Bowls (Perfect for Weeknight Dinners)

When dinner needs to be bold, comforting, and still manageable on a busy weeknight, these Easy Beef Fajita Bowls are exactly what I reach for. Tender sirloin steak seared in a cast iron skillet, sweet bell peppers and onions, charred corn, and a fresh tomato salsa all come together in one satisfying bowl. It’s familiar fajita flavor, but layered and cozy in a way that feels perfect for weeknight cooking.

What makes this recipe especially doable is how each component builds on the last using the same skillet. The steak cooks quickly, the vegetables stay crisp-tender, and the corn gets just enough char to add depth without extra effort. Paired with simple cilantro lime rice, every bite is balanced, colorful, and full of Southwestern flavor.

These Beef Fajita Bowls are easy to customize, great for feeding a family, and ideal for meal prep if you like leftovers that actually reheat well. Whether you serve everything piled into a bowl or let everyone build their own, this is the kind of flexible, reliable dinner recipe you’ll want to keep in rotation.

If you love bowl-style dinners like this one, you might also enjoy my Southwest Chicken Salad Bowls or these Greek Meatball Bowls with Tzatziki & Greek Salad.

Enjoy!

Ingredients

Steak

• 1–1½ lbs sirloin steak, cut into bite-sized cubes
• 2 Tbsp Southwest Seasoning Blend (recipe below)
• Olive oil

Bell Pepper Blend

• 2 bell peppers (red or orange), cored and sliced
• ½ red onion, sliced
• 1 tsp Southwest Seasoning Blend
• Olive oil

Corn

• 1 package frozen roasted corn
• 1 Tbsp Southwest Seasoning Blend
• Olive oil

Fresh Salsa

• 1 pint cherry tomatoes, diced
• 1 jalapeño, seeded and diced
• ¼ red onion, finely diced
• Olive oil

Cilantro Lime Rice

• 1 cup basmati rice
• Juice of 1 lime
• 2 Tbsp chopped fresh cilantro

For Serving

• Chopped fresh cilantro
• Olive oil drizzle
• Lime wedges (optional)

How to Make

These Beef Fajita Bowls come together in stages, but each step is simple and quick — perfect for a relaxed but flavorful weeknight dinner.

• Prepare the rice: Cook basmati rice according to package directions. Stir in lime juice and chopped cilantro while warm. Cover and keep warm while preparing the remaining components.

• Season the steak: Toss steak cubes with Southwest Seasoning Blend until evenly coated. (Homemade version is at the end of this section)

• Sear the steak: Heat olive oil in a cast iron skillet over medium-high heat. Add steak and cook about 2 minutes, stirring often, until browned. Remove to a plate.

• Cook the peppers & onions: Add a little more oil to the skillet. Add sliced peppers and onions, sprinkle with Southwest Seasoning, and cook until crisp-tender, about 5 minutes. Remove and set aside.

• Char the corn: Add frozen corn directly to the hot skillet. Let it char in spots before stirring. Season with Southwest Seasoning, drizzle lightly with olive oil, and remove from heat.

• Make the salsa: Combine diced tomatoes, jalapeño, and red onion in a bowl. Drizzle with olive oil and toss to combine.

• Assemble the bowls: Layer rice, steak, peppers, corn, and fresh salsa. Finish with chopped cilantro, a drizzle of olive oil, and extra lime juice if desired.

Southwest Seasoning Blend

Makes about ¼ cup

• 2 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 Tbsp smoked paprika (or regular paprika)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)

To make:
Add all spices to a small bowl or jar. Stir or shake until well combined. Store in an airtight container.

Substitutions & Variations

• Seasoning Swap: Don’t have the homemade Southwest Seasoning Blend? Use your favorite store-bought Southwest or fajita seasoning. Start with a smaller amount and adjust to taste, as salt levels vary by brand.

• Protein Options: Swap sirloin for chicken thighs, flank steak, shrimp, or tofu. Adjust cooking time as needed.

• Grain Alternatives: Use brown rice, jasmine rice, quinoa, or cauliflower rice in place of basmati.

• Vegetable Add-Ins: Add mushrooms, zucchini, or poblano peppers to stretch the bowls or clean out the fridge.

• Heat Level: Leave out the jalapeño for mild bowls, or add extra cayenne or hot sauce for more heat.

• Meal Prep Friendly: Store steak, vegetables, rice, and salsa separately in airtight containers for up to 4 days. Reheat gently before assembling.

Kitchen Tips & Notes

• Use a hot skillet: Make sure the pan is fully heated before adding the steak. High heat gives you good browning without overcooking.

• Don’t overcrowd the pan: Cook steak in batches if needed. Crowding causes steaming instead of searing.

• Let the corn char: Resist stirring right away — letting the corn sit creates those flavorful browned spots.

• Season in layers: Seasoning the steak, vegetables, and corn separately builds deeper flavor throughout the bowl.

• Adjust salt last: If using a store-bought seasoning blend, taste before adding extra salt since blends vary.

• Prep ahead: Slice vegetables and mix the seasoning blend up to 2 days in advance to make dinner even faster.

Set the Mood

Follow my tips below to create the perfect setting and atmosphere to enjoy your Beef Fajita Bowls.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Before You Start

• Cook the rice first. It takes the longest and can stay covered and warm while you prepare the steak and vegetables.

• Have everything prepped. Slice the peppers and onions, cube the steak, and measure the seasoning before you start cooking — this recipe moves quickly once the skillet is hot.

• Use a hot pan. A preheated skillet is key for getting good browning on the steak and charring the corn without overcooking.

• Season in layers. Each component is lightly seasoned on its own, which builds bold flavor throughout the bowl.

• Plan for leftovers. These bowls store well for meal prep — keep rice, steak, vegetables, and salsa in separate containers for best texture when reheating.

• Customize as you go. Adjust the heat level, salt, and toppings to suit your taste — these bowls are meant to be flexible.

     

Breakfast Tostadas

Breakfast Tostadas are a morning favorite, 15 minute meal, with a Latin spin. 

 

Breakfast Tostadas

I love a good hearty breakfast on the weekends.  It provides us with much needed energy for all the activities during the day and since I often skip lunch it keeps me going until dinner.  My Breakfast Tostadas are like an open faced tortilla breakfast treat.  They have a Latin spin with only 4 ingredients (plus pantry staples) and so much flavor!

Lightly crips corn tortillas provide the bed for scrambled eggs which are topped with a sour cream mixture that includes cumin and hot sauce for a spicy bite.  Garnish with some cilantro and you have a meal that is ready in 15 minutes.  Easy and tasty, that's how heaven in my book!

Enjoy!

What Ingredients do I need?

• corn tortillas

• sour cream

• cilantro

• eggs

• Pantry staples: - canola oil, hot sauce, ground cumin, salt

Substitutions and Variations

• Use yogurt or crema instead of sour cream

• Leave out the cilantro and try Italian parsley

• Add crumbled feta, queso fresco, or cotija cheese on top

• Leave out the hot sauce if you don't like it spicy

Kitchen Tips and Notes

• Shallow fry:  You don't need much oil in a skillet to shallow fry the corn tortillas.  About 1/2 inch should work.  Get the oil nice and hot then fry each side about 10-15 seconds per side.  You want them slightly crisp and not really browned.

• Scrambled Eggs: Use the right pan.  This is where your non-stick skillet reigns supreme.  Use a small one for 2-4 eggs and a large one for 5+ eggs.  Don't crack the eggs in to the pan, whisk them together first with a splash of milk.  The more air you whisk in to the eggs the fluffier they will be.  Cook low and slow and remember that eggs will continue to cook after you have removed them from the heat.  So remove them while they are still a little loose.

More Egg Dishes:

Asparagus and Tomato Frittata

Scrambled Eggs with Fresh Herbs

Herbed Scrambled Eggs in Toast Cups

Farmhouse Scramble

Italian Breakfast Sandwich

Bacon Egg Biscuit Sandwich

Mushroom Chive Omelette

Huevos Rancheros with Monterey Jack "Gringo" Style

Swiss Cheese and Oregano Scrambled Eggs

Pesto Scrambled Eggs

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Breakfast Tostadas

serves 4

4 corn tortillas

Canola oil

1/2 cup sour cream

1 teaspoon hot sauce, such as Cholula

1 teaspoon ground cumin

1 teaspoon kosher salt

8 large eggs, whisked with a splash of milk

1 Tablespoon fresh cilantro

In a medium nonstick skillet over medium-high heat, heat enough canola oil for 1/2 inch in the skillet. One at a time, lightly crisp the corn tortillas, about 10-15 seconds per side.  Remove and set aside on a paper towel lined sheet pan.  Repeat for all corn tortillas.

In a small bowl add the sour cream, hot sauce, cumin and salt.  Stir to combine and set aside.

Reduce your heat to medium-low and drain off all the oil with the exception of 1 1/2 teaspoons.  Add the whisked eggs and cook, scraping the bottom of the pan with a rubber spatula until cooked and scrambled, 3-4 minutes.  

Place the tortillas on 4 plates and top evenly with the scrambled eggs.  Top each with a collop or drizzle of the sour cream mixture and sprinkle with more hot sauce and cilantro. Serve immediately.

Adapted from: The Quick Six Fix

Carne Guisada - Instant Pot and Oven/Stove Top Versions

This mouthwatering Carne Guisada has tender chunks of seasoned beef cooked in a luscious tomato-based sauce.  It's a fiesta in a bowl!

 Carne Guisada

Enjoy a wonder meal with this succulent Latin flavored stew.  Tender chunks of stew meat are cooked in a luscious tomato-based sauce that filled with onion, tomatoes, and Latin spices.  It's said that Carne Guisada is originally from Puerto Rico although there are many variations across Latin countries.  This is a very simple dish to make and it all cooks in one pot.

Serve it over a nice bed of rice along with tortillas for a great meal.  Any leftovers can be stuffed in to tortillas for soft tacos or rolled in to enchiladas.  The flavor is amazing and this dish is all about the sauce and the tender meat.  I made this in my Instant Pot and the meat was falling apart.  You can make this on the stove top or in the oven in a Dutch oven.  It will take you about 1 1/2 to make this start to finish so plan on making this on the weekend for Sunday dinner or even game day!

Enjoy!

What Ingredients do I need?

• 2 pounds of stew meat

• white or yellow onion

• cumin

• canned diced tomatoes 

• beef broth - low sodium

• olive oil

• dried oregano

• flour

Substitutions and Variations

• Vegetables - add potatoes and carrots

Kitchen Tips and Notes

• serve over steamed rice or mashed potatoes

• serve with tortillas or cornbread

• leftovers can be kept in a sealed container in the refrigerator for 3 days

• turn leftovers in to tostadas, tacos, enchiladas, or use in quesadillas

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Carne Guisada

serves 4-6

4 cloves garlic, minced
2 teaspoon cumin
2 teaspoon ground black pepper
1 teaspoon kosher salt
2 cups beef broth, low sodium
2 lbs beef stew meat, cubed
1 Tablespoon olive oil
1 teaspoon dried oregano
14.5 oz can diced tomatoes, with their juices
1/4 cup flour

1/4 cup water
1 large yellow or white onion, chopped

Pressure Cooker:

Turn your Instant Pot on sauté mode and add the olive oil to heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Hit the cancel button to turn off.  

Add in the onion, garlic, tomatoes, beef broth, cumin, salt& pepper, oregano and return the browned beef to the Instant Pot.  Place the lid on the pot and turn the vent knob to "seal".  Press the pressure cook button and set the time for 50 minutes.  When the time is up turn the knob to vent and allow the steam to release.  

In a small bowl mix together the flour and water until smooth.  Open the lid and turn on the sauté button again.  Once the mixture heats up to almost boiling add the flour/water mixture and stir in.  This will thicken the sauce.  Continue to boil on "sauté" for about 5 minutes until thickened.  

Serve over rice.

Oven/Stove Top:

If using the oven preheat to 325 degrees.  In a Dutch oven over medium high heat add the olive oil and heat up.  Add 1/2 of the beef and brown on all sides.  Remove from the pot and set aside.  Continue to brown the remaining beef on all sides.  Remove and set aside.

Reduce the heat to medium low and add the onions and saute until transparent.  Add in the garlic, return the beef to the pot and add in the cumin, salt & pepper, and oregano.  Stir to coat.  Add in the tomatoes, broth and bring to a boil.  Reduce heat to low and simmer for 1 hours or transfer to the oven and cook for 1 hour.  

In a small bowl mix together the flour and water until smooth. Stir the mixture in to the pot and boil on the stove top for about 10 minutes to thicken the broth. 

Serve over rice.

Summer Fresh Recipe Series: Mojo Pork Fajitas

These Mojo Pork Fajitas are exploding with flavors and spices and are sure to be liven up your taste buds!

Mojo Pork Fajitas

I've got a great dinner option to present to you today.  How about some fajitas?  We all love the classic steak or chicken fajitas but I found the most fabulous recipe using pork tenderloin.  I love a good tenderloin because it's a lean, cooks easily, and feeds a lot of people.  So pork fajitas it is!  This recipe calls for the pork tenderloin to be marinated in a citrus Cuban Mojo mixture.  This is the best flavored pork I've had in a long time and I'm sure you will agree.  To make this summer friendly,  everything is made on the grill.  Perfect to beat the summer heat.

Don't forget your summer fresh produce.  Bell peppers are in season from July through September so be sure to grab some of those along with a red onion to grill as well.   Add in some flour tortillas and maybe a side dish or two and you are good to go.  Side dishes could include Spanish rice, beans, or an Avocado citrus salad.      

This whole dish is easy to pull together, is packed with flavor bombs, and is perfect for any backyard gathering.  Even the upcoming 4th of July celebrations.

Enjoy!

What Ingredients do I need?

• olive oil
• onion powder
• limes for juicing
• orange juice
• ground cumin
• dried oregano
• garlic cloves
• 1-1 1/2 lbs pork tenderloin
• red sweet peppers
• red onion
• 8 inch flour tortillas
• Fresh cilantro (optional)

Substitutions and Variations

• swap the red bell pepper for green, yellow, or orange

• use white or yellow onion instead of red

• try adding grilled scallions

Kitchen Tips and Notes

Serve with:

•    Spanish rice 
•     refried or seasoned pinto beans
•     avocado citrus salad
•     quacamole and sour cream
•     avocado crema

    

• Can be adapted for an indoor grill or baked in the oven.

• Wrap the tortillas in foil and place them on the grill (indirect heat) for 10 minutes to heat through.   

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Mojo Pork Fajitas

1/3 cup olive oil
1 1/2 teaspoons onion powder
1/3 cup lime juice
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
6 cloves garlic, minced
1 1 pound pork tenderloin
2 large red sweet peppers, halved lengthwise and seeded (2 large)
2 medium onions, cut into thick slices (2 medium)
8 8 inch flour tortillas, warmed
Fresh cilantro (optional)
Lime wedges (optional)

For marinade, in a small bowl combine olive oil, onion powder, lime juice, orange juice, cumin, oregano, and garlic. Trim fat from meat and remove the silver skin by placing your knife under the edge and running it under while pulling the skin away from the meat. Place meat in a plastic bag or a large container. Remove about 1/3 cup of marinade for the vegetables and pour the rest of the marinade over the meat. Marinate in the refrigerator for 1-2 hours. Place meat on the counter the last 30 minutes to bring to room temperature. 

Preheat your grill to medium high heat.

Brush bell pepper halves and onion slices with the reserved marinade; discard the remaining marinade. Drain meat.

Place meat on the grill rack. Place pepper halves and onion slices on the grill as well. Cover and grill for 8 to 10 minutes for peppers or until you get char marks and they are crisp-tender, turning occasionally. Grill meatfor about 8-9 minutes per side or until the internal temperature reaches 155°F.

Place tortillas wrapped in foil on the grill for 10 minutes using indirect heat Remove meat from grill. Cover with foil and let stand for 10 minutes. Cut peppers into thin strips and chop onions. Slice meat. Serve meat and vegetables on warm tortillas. If desired, sprinkle with cilantro and serve with lime wedges.

source:  https://www.bhg.com/recipe/mojo-pork-fajitas-with-orange-avocado-salsa/