Food Bank Pinto Bean Skillet (Budget-Friendly Pantry Meal)
A one-pan, cost-effective recipe using canned pinto beans and pantry staples.
Looking for an easy, filling meal you can make from food bank staples? This pinto bean skillet is packed with flavor and made almost entirely from pantry items you’re likely to already have. Canned beans, rice, onion, and a few spices come together in one pan for a budget-friendly dinner that costs just a few dollars and feeds a family.
Whether you’re cooking from a food bank haul or just trying to stretch your grocery budget, this recipe is hearty, healthy, and fast.
🥫 Ingredients (Serves 3–4):
- 1 tablespoon oil or butter
- 1 small onion, chopped
- 1 clove garlic (or 1/2 tsp garlic powder)
- 1 can pinto beans, drained
- 1 cup cooked rice (white or brown)
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon chili powder or paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, salsa, hot sauce, chopped green onions
🍳 Instructions:
- Sauté the onion
Heat oil in a skillet over medium heat. Add chopped onion and cook until softened (about 5 minutes). Add garlic if using and cook 1 more minute. - Add the beans & season
Stir in the drained pinto beans, cumin, chili powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally until the beans start to brown slightly. - Stir in rice
Add the cooked rice to the skillet. Stir to combine and heat through (2–3 minutes). If the mixture seems dry, add a tablespoon or two of water. - Serve hot
Serve as-is or top with any extras you have on hand—cheese, hot sauce, or salsa all work great.
💡 Food Bank Tips:
- No onion? Use onion powder or skip it—this recipe is flexible.
- No rice? Try adding cooked pasta, canned corn, or eat the beans with tortillas or bread.
- Add greens or frozen veggies if you have them to stretch it further.
