Stir in the diced tomatoes, smoked paprika, cumin, chili powder, oregano, and cooked pinto beans.
Add 1 cup of water or broth if the mixture seems dry. Simmer for 15–20 minutes to allow the flavors to meld.
Season with salt and pepper, and stir in the bacon (if using).
Step 2: Prepare the Cornbread
Preheat your oven to 400°F (200°C) and grease a 9-inch baking dish or cast-iron skillet.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, eggs, and melted butter.
Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
Pour the batter into the prepared dish or skillet and bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Step 3: Assemble and Serve
Serve the warm pinto beans in bowls. Garnish with fresh cilantro.
Slice the cornbread into squares or wedges and serve alongside or on top of the beans for a delicious, hearty meal.
Optional: Add toppings like shredded cheese, sour cream, or avocado for extra flavor.
Why You’ll Love This Recipe
Hearty and Filling: A complete meal that combines protein-packed beans and comforting cornbread.
Customizable: Adjust the spice level or add your favorite toppings for a personal touch.
Budget-Friendly: Uses pantry staples to create a delicious, wholesome dish.
Pro Tips
Make It Vegetarian: Omit the bacon and use vegetable broth instead of water.
Boost the Flavor: Add a smoked ham hock or diced chorizo when simmering the beans.
Leftover Idea: Use leftover cornbread as a base for a breakfast casserole or enjoy with honey for a sweet treat.
This Loaded Pinto Beans and Cornbread recipe is the perfect combination of savory and comforting flavors. A dish that feels like home with every bite! 
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