November is still considered part of the fall season, but it’s also usually when the weather gets really cold. It’s not uncommon for us to have our first snow this month, and while a few things are still growing in the garden, I’ve mostly stopped tending it. Tomatoes and fresh herbs are on their way out, and most of the focus is on hearty winter squash and tangy citrus fruits. But I promise November and December are not boring or bland food months! They bring bright colors through beets, butternut squash, cranberries, and sweet potatoes.
Welcome to my November Produce Guide! It’s hard to believe we’re so close to the end of the year. You may still see ingredients like corn, tomatoes, and bell peppers at the farmer’s market, but that probably won’t last much longer. The first freeze of the season is happening here tonight and I’ve basically given up tending to the garden at this point, which is always bittersweet.
November focuses a lot on winter squash, citrus and hearty greens. These ingredients are perfect for making cozy cold-weather meals that will help fuel you through these days that are consistently getting darker and colder.
PS, remember that different areas of the country have different growing seasons, so what is in season here may not be what is in season where you live.
Below. I’ve highlighted a few of my favorite late fall/early winter produce, and I’ve linked to a few recipes that will give you ideas for how to enjoy them!
NOVEMBER PRODUCE GUIDE
APPLES
As the saying goes, “An apple a day keeps the doctor away,” so you know that apples must have many healthy benefits! Apples are a great source of vitamin C, fiber, and antioxidants. They can also help lower bad cholesterol, which is important for cardiovascular health.
Apples are great because they can be used in both sweet and savory recipes. I love putting them into everything from baked oatmeal and muffins to salads and stuffing. They add a nice refreshing sweetness and a crunchy texture when served raw.
Beets are root vegetables that come in several different colors. Most people are familiar with red beets, which have a very vibrant color, but there are also golden beets, which are a little more mild in flavor. You can also eat the beet greens!
Beets are high in phytonutrients, which are nutrients found in certain foods that can help keep your body healthy and prevent disease. They’re also high in antioxidants, which have anti-inflammatory properties. Excess inflammation inside the body can lead to auto-immune issues and other diseases.
Beets can be enjoyed raw or cooked. I like to add them raw to salads, like the one below. They can also be pickled, steamed, or roasted. They have an earthy flavor that is slightly sweet.
Broccoli is a cruciferous vegetable in the mustard family, along with cabbage, Brussels sprouts, and kale. There are a few different varieties of broccoli, but Calabrese is the most common one in the United States and probably the one that most of us use.
Broccoli is a powerhouse vegetable that offers tons of health benefits. It’s packed with tons of antioxidants, which help reduce unwanted inflammation inside the body. Broccoli also contains large amounts of fiber and vitamin C. One cup of broccoli has about as much vitamin C as an orange.
Broccoli can be enjoyed both raw or cooked. I like chopping raw broccoli into bite-sized pieces and adding it to salads. If you prefer your broccoli cooked, you can steam it, roast it or stir fry it.
Brussels sprouts are like tiny cabbages growing together on a big stalk. Brussels sprouts have gotten a bad wrap for being steamed and stinky, but they can actually be super delicious when cooked well!
Brussels sprouts can be served raw or cooked. I like to thinly grate raw sprouts and add them to salads and slaws. They are also great roasted or sautéed. Of course, you can steam them, but I recommend not over-steaming and seasoning with at least salt and pepper.
Carrots are springtime root vegetables that are pretty easy to grow. Orange carrots are most commonly seen and sold at the grocery store, but you can also grow rainbow-colored carrots. Carrots come in different sizes; some are short and fat, while others are long and thin. Baby carrots, however, are not an actual carrot variety. Instead, they are made with a machine using regular-sized carrots.
I love to snack on raw carrots or add them to salads and wraps. Carrots can also be roasted, sautéed, cooked into soup or baked into cakes or muffins. They’re a very versatile vegetable that can be used in both sweet and savory recipes. In the US, carrots are often eaten raw, with ranch or hummus!
Most Americans likely use green cabbage, but I also use a lot of purple cabbage and Napa cabbage. Cabbage is in the mustard family, along with kale and Brussels sprouts.
Cabbage is commonly enjoyed raw in a coleslaw-like salad. I also love using it raw in other chopped salads, like the one below. Roasting and sautéing cabbage, until it’s caramelized, helps to bring out its natural sweetness and makes for a great vegetable side dish.
I use white cauliflower more than any other variety, but you can also find purple and yellow cauliflower. The taste varies slightly, but they can all be used interchangeably in your recipes. I used to see cauliflower as the bland cousin of broccoli, but these days, it’s getting its time in the spotlight, and I’ve really learned to embrace it in the kitchen!
Cauliflower can be cooked in so many different ways. It can be roasted, steamed, charred, pureed, and even turned into rice (a veggie version). My personal favorite way to cook cauliflower, and what is pictured below, is to coat it with batter and a crispy coating, bake it in the oven until crispy, and then toss it in a flavorful sauce.
Kale has several varieties, including curly, lacinato, and purple. It is a hearty green that can withstand colder temperatures. Baby kale has also become quite popular these days. It is still hearty but a little more similar to baby spinach or lettuce.
Kale can be enjoyed both cooked and raw. I love massaging raw kale and adding it to salads. It’s hearty and has some texture while also being refreshing. Kale wilts quickly, so it can easily be thrown into soups, stir-fries, and pasta dishes.
Lemons are citrus fruits that happen to be in season during the winter. I always make sure to have lemons around in the kitchen and add them to everything from salads to soups to pasta. They add a tangy freshness that is great for balancing rich flavors.
I love having lemons around for easy squeezing into water, onto salads, or into sauces. Lemons can be the main flavor of your recipe, and go really well in desserts, or you can use them as a seasoning used to brighten your meals up.
Radishes are in the mustard family and come in a few different varieties. Most people are probably used to seeing Red Radishes, which are commonly sold in grocery stores. These radishes are usually eaten raw and have a spicy, crisp taste.
I usually thinly slice radishes and throw them into salads, but you can also pickle, grill, or roast them in the oven. Roasting them mellows the sharp flavor a bit and adds some sweetness.
Sweet potatoes come in several different colors, including orange, red, and purple. They are root vegetables, meaning they grow under the soil and have greens growing above them. The greens are edible, but the actual potato part is more commonly eaten.
My favorite way to cook sweet potatoes is to roast them. I like to dice them into chunks, slice them into French-fry shapes, and toss them with some spices. You can also mash sweet potatoes or bake them like you would a regular potato and add your favorite toppings.
When I say winter squash, I’m referring to varieties like butternut, acorn, spaghetti, delicata, red kuri, and pumpkin. These hearty squashes grow well in colder temperatures and usually have a long shelf life. Some, like butternut squash, have thick skin that needs to be peeled off, while others, like delicata squash, have skin that can easily be eaten.
In my opinion, winter squash is best enjoyed cooked. I like to roast it and add it to bowls or wraps. Squash is also great in soups, stews, and curries. Spaghetti squash has a great texture and can be used in place of pasta.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 25 mins
Category:
Method:
Cuisine:
