Substitution For Pinto Beans

So there I was, staring into my pantry like it was a crime scene. A half-empty bag of black beans, a lonely can of chickpeas, and a jar of pickled jalapeños that had seen better days. My heart was set on a big, chunky bowl of refried beans for my burrito bowl, and the culprit was missing: pinto beans.

You know that feeling. You’ve got the chipotle crema, the cheese, the salsa, and then—bam—the universe says, “No pintos for you.” I almost panicked, but then I remembered: this isn’t the end of the world. It’s actually the beginning of a fun kitchen experiment.

Let’s be real—pinto beans are the king of creamy, earthy comfort. But they’re not the only player in town. When life gives you no pintos, you improvise. And I’m here to tell you the best swaps that won’t make your dish feel like a sad compromise.

First up: Black beans—the workhorse.

If you’ve got black beans, you’re basically set. They’re a little denser than pintos, with a slight sweetness and a firmer skin. They work perfectly in burritos, tacos, or even that refried bean dip you were planning.

Just mash them up with some cumin and garlic, and you’ll hardly notice the difference. Pro tip: Add a splash of lime juice to trick your brain into thinking they’re pintos. Your taste buds won’t argue.

Kidney beans—the chunky cousin.

I know what you’re thinking: “Kidney beans are for chili, you weirdo.” But hear me out. They’re larger, meatier, and hold their shape beautifully. If you’re making a smoky, slow-cooked dish like frijoles charros, kidney beans are a surprisingly solid stand-in.

The trick is to cook them low and slow with bacon or chorizo. That rich, salty fat will mellow out their slight bitterness. Suddenly, you’ve got a bowl that feels like a hug from a cowboy.

How to Substitute Pinto Beans for Black Beans

What about cannellini beans?

These Italian white beans are the smooth talkers of the legume world. They’re silky, almost buttery, and blend into sauces like a dream. If you’re making a creamy refried bean situation, cannellini beans are your secret weapon.

They’re a bit milder in flavor, so season aggressively. A heavy hand with smoked paprika, onion powder, and a dash of vinegar will turn them into pinto impersonators. I actually prefer them for dips because they get so darn smooth.

Chickpeas? Yes, really.

I know, I know—chickpeas are the Pillsbury Doughboy of beans. They’re round, firm, and everyone loves them in hummus. But they can work in a pinch, especially if you crush them up for a sort of “rustic refried” texture.

Just don’t expect them to taste like pintos. Their nuttiness pairs well with Mexican flavors. Think of them as the weird, fun friend who shows up to a party and somehow makes it better.

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Don’t sleep on lentils.

Okay, this one sounds wild, but I’m serious. Red lentils cook down into a mushy, almost creamy paste that mimics the texture of refried beans. They’re a bit sweeter and take on spices like a sponge.

Use them in a pinch for burrito bowls or soups. Just add a ton of chili powder and a splash of smoky chipotle. Side note: Your kitchen will smell like a Tex-Mex dream while they cook.

What about frozen soybeans (edamame)?

Stop laughing—this is a legit substitution. Edamame has a firm, bright bite that works in salads or grain bowls. They’re not great for refried beans (too green and springy), but they’ll save you in a bean salad crisis.

Just toss them with corn, avocado, and a lime vinaigrette. It’s not the pinto experience, but it’s a delicious detour.

How to Substitute Pinto Beans for Black Beans

The ultimate hack: mix and match.

Don’t have one perfect substitute? Combine two! Half black beans, half chickpeas. Or half kidney beans, half lentils. The texture gets complex, and the flavors blend into something new. Honestly, sometimes I do this on purpose now, even when I have pintos.

You’re not losing—you’re experimenting. And that’s the whole point of cooking, right? The pantry is your playground, not a prison.

A final word on canned vs. dried.

If you’re substituting, use canned beans for speed. But if you have dried beans, soak them overnight. The texture is always better. Yes, I’m that person who plans ahead, but I promise it’s worth the effort.

And if all else fails? Order takeout. No shame in that game. Pintos will be there tomorrow, waiting for you.