The pinto bean () is a variety of common bean (Phaseolus vulgaris). In Spanish they are called . It is the most popular bean by crop production in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Prepared either way, it is a common filling for burritos, tostadas, or tacos in Mexican cuisine, also as a side or as part of an entrée served with a side tortilla or sopaipilla in New Mexican cuisine.
the pinto bean () is a variety of common bean (phaseolus vulgaris) in spanish they are called  it is the most popular bean by crop production in northern mexico and the southwestern united states and is most often eaten whole (sometimes in broth) or mashed and then refried prepared either way it is a common filling for burritos tostadas or tacos in mexican cuisine also as a side or as part of an entrée served with a side tortilla or sopaipilla in new mexican cuisine