The pinto bean is a variety of common bean. In Spanish they are called frijoles pintos, literally "painted bean". Small oval pale pink beans with red-brown streaks or splotches. When cooked, the red-brown markings disappear and they become a solid pink color. 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. Either way, it is a common filling for burritos, tostadas or tacos in Mexican cuisine, also as a side or as part of an entree served with a side tortilla or sopaipilla in New Mexican cuisine. They're an excellent source of protein, fiber, vitamins, and minerals. These nutrients may provide several benefits, including improved blood sugar control and heart health. Pinto beans are also rich in various antioxidants and may help lower your risk of chronic disease. Pintos contain the most fiber of all beans and are the most popular bean consumed in the United States. Pintos are small but flavorful and are a central part of the cuisine of many Latin American countries.