Quick Tex-Mex Beans Sauté

Flavorful and simple, this vegetarian dish is quick to whip up and is filling as a side dish or main meal.

Tex-Mex first became popular in the American Southwest but is now readily available no matter where you live. So, where does the term Tex-Mex come from? The blended cuisine originates from Texans of Spanish or Mexican heritage, also known as Tejanos. The Hispanic community is known for creating a rich blend of traditional dishes using cheese, beans, meat, chili peppers, spices, and tortillas.

Let’s get cooking so you can add a little Tex-Mex flair to your dinner menu at home! Our Grow Fit-approved Tex-Mex Beans recipe serves 6 to 8 people and takes less than 20 minutes. Invite your children into the kitchen to help with simple, safe steps like draining the beans, stirring the mixture, and measuring the liquids.

You’ll need:

• ½ cup red or green pepper, chopped
• ¼ cup onion, diced
• 3 cans pinto beans, drained
• 1 can kidney beans, drained                     
• ¼ cup tomato sauce
• 1 Tbsp. mustard
• ¼—½ cup salsa
• 2 Tbsp. cilantro, chopped

 Begin by spraying a saucepan with cooking spray to prevent sticking. Sauté the chopped peppers and diced onions until tender.

Next, stir in the beans, tomato sauce, mustard, and salsa. Cover and reduce the heat. You’ll let this simmer for about 10 minutes to warm the beans up and to let the flavors combine.

 Top with chopped cilantro and serve! If you’d like this dish to be the main attraction, it pairs well with whole wheat tortillas, brown rice, cornbread, or even on top of a baked potato. Save this recipe card  for future reference or to share.

 Interested in learning more? Dive deeper into the history of Tex-Mex cuisine and Tejano culture. We’d love for you to comment and share YOUR favorite Tex-Mex recipes!