clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pinto Bean Taco Skillet Bake

  • Author: Molly
  • Total Time: 45 minutes
  • Yield: 4 servings 1x


This Pinto Bean Taco Skillet Bake is an easy, vegetarian, and hearty meal to throw together on a busy weeknight! Creamy pinto beans, spiced Greek yogurt, and cheese bake until ooey and gooey. Serve it hot and topped with all the fresh toppings. Eat it straight out of the skillet with tortilla chips, or in tortillas for taco night, or over rice! The possibilities are endless.



For the Bean Layer:

  • 1 tablespoon avocado oil
  • 1 yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 jalapeno pepper, seeded and minced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1 (15-oz) can pinto beans, drained and rinsed
  • Salt and pepper, to taste

For the Yogurt Layer:

  • 1 cup Greek yogurt (I like 2% but you can use whatever you like)
  • 3 tablespoons ranch dressing
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • Juice and zest of 1 lime
  • Salt and pepper, to taste

For Assembly:

  • 1 1/2 cups freshly grated cheddar or jack cheese (or a combo of both)
  • 3 cups finely chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1/4 cup pickled or fresh jalapenos, chopped
  • 1/4 cup scallions, chopped
  • 1/4 cup radishes, thinly sliced
  • Lime wedges
  • Cilantro
  • Tortilla chips or tortillas, for dipping
  • Additional ranch, for drizzling


For the Bean Layer:

  1. Preheat the oven to 400°F.
  2. In a large oven-proof skillet, heat the oil over medium heat. Add the onion, bell pepper, jalapeno, and garlic and cook for a few minutes until the veggies begin to soften.
  3. Stir in the spices and stir to evenly coat the veggies.
  4. Stir in the drained beans and ¼ cup of water and cook, slightly mashing the beans as they cook, for about 10 minutes. You can make the bean mixture as smooth or as chunky as you prefer.
  5. Season to taste with salt and pepper. Pour the bean mixture into a bowl and set aside.

For the Yogurt Layer:

While the beans cook, make the yogurt layer by combining all the ingredients in a bowl, mixing well to combine. Season, to taste.


To Assemble:

  1. Spread the yogurt mixture in an even layer in the skillet used for the beans (no need to wipe out the skillet first).
  2. Top the yogurt with the beans and then the grated cheese.
  3. Transfer the skillet to the oven and bake for 15-20 minutes or until gooey and bubbly around the edges.
  4. Remove from the oven and allow to cool for a few minutes.

To Serve:

  1. Top the skillet with the romaine, tomatoes, pickled jalapenos, scallions, radishes, and spritz everything with lime juice. Season with a pinch of salt.
  2. Serve the skillet while everything is still warm, garnished with additional ime wedges, fresh cilantro, tortilla chips or tortillas, and even an extra drizzle of ranch dressing.


  • If making and serving later (or if enjoying as leftovers), I recommend assembling the skillet and heating/re-heating it as needed. Top with the fresh ingredients just before serving.
  • Serving ideas: serve this as a dip for a crowd or in tacos. Scoop out the bean mixture and serve it in taco shells or tortillas and top with the fresh ingredients. This bean mixture is also wonderful served over rice and then topped however you see fit. We love it straight out of the skillet, topped with all the fresh ingredients, and served with a few tortilla chips on the side.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: vegetarian meals

Keywords: healthy pinto bean taco skillet, healthy bean taco recipe, pinto bean taco skillet bake, baked pinto bean taco skillet