Stovetop Southwest Pinto Beans

A classic that works as a side or a base for tacos, bowls, and more — and thanks to our Southwest Pinto Beans Flavor Infusion, it comes together with minimal effort so you can spend less time measuring and more time with your family.

Bean & Poblano Chile Soup

Robust Black Beans and velvety Pinto Beans blend with roasted poblano peppers, cilantro, onion, and garlic in this rich, creamy soup. Each spoonful delivers just the right amount of heat.

Enfrijoladas

A rich, satisfying dish that puts beans front and center, created by Chef Guillermo Peters of Canal Street Bistro in Mid-City New Orleans.

Pinto Bean & Kale Enchiladas with Spicy Tomatillo Salsa

These enchiladas are a crowd-pleaser with the perfect balance of hearty and fresh. This recipe comes from our friends at Taste of the South and is well worth the effort.

Southern Quesadillas

A Southern twist on a classic, these quesadillas combine pulled pork, barbecue sauce, collard greens, and Blackeye Peas. Simple to make, it’s a go-to favorite that’s perfect for sharing.

Stovetop Chipotle Black Beans Flavor Infusion

Rich, smoky, and satisfying straight from the pot. Our Chipotle Black Beans Flavor Infusion does the heavy lifting — clean ingredients, perfectly balanced spices, and a dish worth coming back to for seconds.

However you celebrate, the best part of Cinco de Mayo is the same as any good Southern holiday — an excuse to cook something from the heart and share it with the people you love. Set out the toppings, warm the tortillas, and enjoy every bite together.​​​​​​​​​​​​​​​​

Chipotle Pinto Bean Tortilla Soup

A batch of pinto beans turns into this easy-to-make tortilla soup that truly satisfies. Don’t skip the homemade crunchy tortilla strips served on top!

Pinto Bean and Kale Enchiladas with Spicy Tomatillo Salsa

This fresh, deeply flavorful recipe is from our friends at Taste of the South and is worth the extra effort to please a crowd.

Slow Cooker Pork & Pinto Tacos

Pork shoulder, Camellia Brand Pinto Beans, fire-roasted tomatoes, and a range of seasonings go into your slow cooker — and come out as a fabulous taco filling.

Hot 7-Layer Dip with Andouille & Bacon

Check out an amazing, slow cooker 7-layer dip with a Cajun twist.

Vegetarian Black Bean & Rice Casserole

Smoky and creamy, this hearty, 1-pot casserole can serve as a vegetarian main dish or as a side to grilled meat, chicken, or seafood. Makes a great taco filling, too!

Southern Quesadillas

Featuring blackeye peas and greens, the name of this recipe says it all!

Pinto Bean Chili Nachos

These tasty nachos can be a meal all on their own. And they come together quickly when you start with prepared Instant Pot Pinto Bean Chili.

Blackeye Pea Pimento Cheese Nachos

Loaded Beef & Bean Chili Nachos

Slow Cooker Beef & Bean Chili

Slow Cooker White Bean & Chicken Chili

Skinny Red Bean Dip

Fresh Two-Bean Salsa

Curt Guillorys Cajun Hummus

Slow Cooker Refried Bean Dip

Cowboy Caviar

Cajun Caviar

Instant Pot Southern Large Limas with Ham Hocks

Instant Pot South-Louisiana Style White Beans & Rice

Slow Cooker Red Beans and Rice

Tacos make people happy. They’re delicious, fun, easy to make, great for breakfast, lunch or dinner, and no one ever stops with just one. Of course, #TacoTuesday is a welcome time, but why wait for Tuesday to roll around? Here are 5 of our favorite ways to eat tacos any day of the week, with something for everyone — meat lovers, vegetarians and purists alike.

Starting with a simple, round warm tortilla (corn or flour), these tacos are meant to be filled with tasty ingredients, then folded and scarfed down. And since beans make any taco taste better, (not to mention adding both protein and fiber), you’ll find several varieties of beans generously sprinkled throughout the recipes below.

Shredded Pork and Pinto Bean Tacos

There’s so much to love about this recipe. It’s simple, full of flavor, and everything gets cooked down to delectable perfection in a slow cooker. Pork shoulder, Camellia Brand Pinto Beans, fire-roasted tomatoes, garlic, onion, jalapenos and spices come together to create a terrific taco mixture. Pile onto warm tortillas, top to your liking and enjoy. This dish makes a wonderful weeknight meal since the slow cooker does all the work, but it’s also great on gameday.

Creole Shrimp & Red Bean Tacos

This combo takes our best Louisiana ingredients, adds a bit of Fresh Mex and rolls it all up for unforgettable flavor. And with Camellia Brand Red Kidney Beans cooked in advance, the recipe comes together quickly, too. Shrimp covered in Creole seasoning are seared in a hot skillet, a lively coleslaw is tossed with a cilantro-lime dressing whirred in a blender, and they’re combined with tender red beans in a warm tortilla. Top with salty, crumbly Cotija cheese and more fresh cilantro, and you’re good to go.

Chicken Tinga & Black Bean Tacos

Originating in Puebla, Mexico, Chicken Tinga is a mouth-watering dish made of shredded chicken covered in a savory chipotle tomato sauce. And this recipe makes it as fast as it is flavorful — by cooking it in the Instant Pot. In fact, the Camellia Brand Black Beans are quickly cooked in the Instant Pot too, making the whole thing doable on a weeknight. Of course, it’s so good, you might want to put it on the menu for a weekend taco get-together with friends. Chopped fresh cilantro, chopped white onion and chopped radishes are all that’s needed to make these tacos irresistible.

Jamaican Jerk Black Bean and Corn Salsa Tacos

A great-tasting, colorful vegetarian recipe, this taco combo features cooked Camellia Brand Black Beans, roasted corn, red onion, cilantro, fresh lime juice and Jerk seasoning blend. A slew of toppings keep things fresh and add zing. Tasty alternative: for a totally different take on the flavor and some Louisiana lovin’, simply replace Creole seasoning with the Jerk seasoning.

Oven-Baked Beef & Pinto Bean Tacos

For those who appreciate a crunchy taco shell and that all-American filling of ground beef with cooked Camellia Brand Pinto Beans, this classic’s for you. Perfectly seasoned (no need for store-bought taco seasoning with this easy recipe), the filled tacos are topped with shredded cheese, baked till hot and melty, and then crowned with crisp shredded lettuce, salsa, sour cream and whatever else your heart desires. Be forewarned: the kids will inhale them all, if you don’t get your hands on them first.

Cowboy Caviar

One of our most popular recipes, Cowboy Caviar is a refreshing dip that combines cooked Camellia Brand Blackeye Peas, tomatoes, peppers, red onion, and cilantro in a tangy red wine vinaigrette. Great as an appetizer served with tortilla or corn chips, it also works well as a cool summer side to chicken, beef, or seafood. It’s a versatile recipe that’s often changed to please the palates of Texans, Californians, Mississippians and more. Some add corn or avocado, and some use pinto beans, black beans, or red kidney beans. Any which way you tweak it, it’s sure to be a crowd-pleaser.

Field Pea Salsa

A different take on a cool bean salad, this salsa is made with cooked Camellia Brand Field Peas, corn, red onion, red bell pepper, cilantro, olive oil, and lime juice. Light and flavorful, it pairs well with chips and crackers, adds protein, fiber, and flavor to a green salad, and complements both grilled fish and chicken.

Lima Bean Spread

Made with cooked, buttery Camellia Brand Large Lima Beans, this creamy spread gets puréed in a food processor and spiked with lemon juice, garlic, red onion, fresh parsley, cumin, and cayenne. Serve spread on toasted baguette slices, your favorite crackers, or on a sandwich wrap.

Navy Bean Salad

A refreshing combination of cooked Camellia Brand Navy Beans, julienned carrots, red onion, and corn kernels tossed in a rice vinegar dressing with fresh parsley, this dish is sure to cool things off in a hurry. Serve alongside grilled sausage or burgers, and get ready to dig in to summer.