Add some spice to your Daniel Fast menu!

spicy pinto bean bake


Spicy Pinto Bean Bake

1 recipe “Refried” Beans
3 cups cooked brown or wild rice
2 (10-ounce) cans diced tomatoes and green chiles
½ cup chopped green pepper
¼ cup chopped green onions (green parts only)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon salt
1/8 teaspoon black pepper
Toppings: Avocado slices, black olives, shredded lettuce

Preheat oven to 350 degrees. Lightly rub bottom and sides of an 9 x 13-inch baking dish with coconut or olive oil. Pour “Refried” Beans into dish, and spread evenly across bottom. Add rice, tomatoes and green chiles, green pepper, green onions, cayenne pepper, garlic powder, salt, and pepper. Stir well. Bake 20 minutes.

Yield: 6 servings (serving size: ½ cup)

Recipe Notes

  • Substitute the cayenne pepper with 2 teaspoons Taco Seasoning.
  • Use Salsa instead of green chiles and tomatoes (you may want to omit or reduce amount of green peppers if you do).
  • Add 1 (15-ounce) can drained corn kernels.


  1. Love your recipes! Did a lot of research and looked at quite a few books before purchasing yours last year for the Daniel Fast! We were very pleased and have continued using them throughout the year…adding chicken/seafood/turkey. Looking forward to doing it again this year! Thanks so much!!

    • Beth, thank you! I’m so glad the book has been a blessing to you. I continue to be amazed at how the Lord uses it to help people. May God bless you in BIG WAYS as you press on to know Him this year!

  2. Heather W. says:

    When adding the canned tomatoes, do you drain them or use the juice, as well?

  3. Lynn Gardner says:

    I made this and it was truly a blessing very good looking to make it through this fast pressing my way Glory to God.

  4. This was amazing! Looking forward to trying many more recipes.

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