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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 40.4
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 25.9 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.0 g

View full nutritional breakdown of Best Vegan Mexican Pinto Beans Ever ( Slow Cooker) calories by ingredient
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Best Vegan Mexican Pinto Beans Ever ( Slow Cooker)

Submitted by: MRICHTER2004
Best Vegan Mexican Pinto Beans Ever  ( Slow Cooker)

Introduction

A flavor powerhouse of protien!! Cooked with no meat or meat by products. Easy to prepare by putting it all in a crock pot.

Serve with whole wheat tortillas and a home made Pico De Gallo and it is a surefire hit for the whole family.

Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!
A flavor powerhouse of protien!! Cooked with no meat or meat by products. Easy to prepare by putting it all in a crock pot.

Serve with whole wheat tortillas and a home made Pico De Gallo and it is a surefire hit for the whole family.

Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!

Number of Servings: 12

Ingredients

    Dried Pinto Beans- 1 bag (1/4 cup dry)
    Cumin powder, 4 tbsp
    Red chili pepper flakes, 0.5 tsp
    Paprika, 3 tsp
    Garlic Powder, 3 tsp
    Extra Virgin Olive Oil, 2 tbsp
    Onions, raw, 1 large diced
    Red Ripe Tomatoes, 1 tomato diced
    Garlic, 5 clove chopped
    Peppers, fresh, 1 medium diced
    2 bunches of fresh cilantro, aprox 2 cup chopped
    Ortega Taco Seasoning (1/2 packet for 16 tacos)

Directions

1. Add dry washed beans to crockpot.

2. Add cumin powder,chili flakes,paprika,garlic powder and olive oil to the beans. Mix throughly with a spoon making sure all the beans are coated with the spices.

3. Add chopped onion,tomatos,peppers,garlic and half (1 bunch) of the fresh chopped cilantro. Reserve the other bunch of cilanto for later. It will be chopped and added to the beans right before serving.

4. Add the half packet of taco seasonings and mix throughly.

5. Add aprox 5- 6 cups of water (I usually fill my crockpot until a inch from the top) and turn the crock pot to high.

6. Cover and cook for 5-7 hours (depends on crock pot) checking and stiring reguarly. Add the other half of the fresh cilanto right before serving.

7. Serve with whole wheat tortillas and a home made Pico De Gallo. Also the left overs are really good to mash up the next day with some lime juice and serve with tortilla chips!

* Makes 12-14 servings

Number of Servings: 12

Recipe submitted by SparkPeople user MRICHTER2004.






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Member Ratings For This Recipe



  • 6 of 6 people found this review helpful
    I'm a bit confused about the amount of pinto beans used in this recipe, 1/4 cup seemed a really small amount for a bag so I checked the recipe nutrition per ingredient and it's been entered as 0.02 cups pinto beans which is basically a few beans. What should the correct quantities be? - 10/7/10

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  • Incredible!
    3 of 3 people found this review helpful
    easy and satisfying. I used 4 cups of beans, rather than 1/4 cup :) - 4/20/12

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  • Incredible!
    3 of 3 people found this review helpful
    I made this recipe this morning in my crock pot and came home to a wonderful aroma!!! Then I tasted it and it was delicious. I have a question about portions though and did not know how to contact MRICHTER2004
    Please let me know in cups what one portion would be. Thanks - 11/17/09

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  • Incredible!
    2 of 2 people found this review helpful
    I accidentally forgot to turn the crockpot off and the beans cooked about 12 hours instead of 5-7. They were PERFECT!! Thickened some (which I like). I cut back on the spices a little (afraid it would be too hot for me) but will add all next time. A winner!!! - 3/28/13

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  • Incredible!
    2 of 2 people found this review helpful
    These were great! Served over some brown or wild rice with homemade cornbread made it the perfect chilly weather meal :) - 11/30/11

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  • Good
    1 of 1 people found this review helpful
    I used 2C of soaked beans, and the end producet was like soup. I'd have preferred thicker (I used 6C water). If I make, I'd start with 3C of water. I did overnight on "low", and the cilantro floated to the top and burned. Next time I'll add cilantro at or near the end. Tastes good; may drain though. - 6/20/13

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  • Incredible!
    1 of 1 people found this review helpful
    This is great. Now I have a crockpot version of beans for my spicy vegan chili! Thank you!! - 8/8/12

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  • Incredible!
    1 of 1 people found this review helpful
    I am making these beans for my DH BD/Memorial Day BBQ. I have them in the crock pot now and they smell so heavenly. My DH loves beans and I can tell just by smelling they are going to be great!!! - 5/30/10

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  • I calculate the beans to be 3 cups based on the nutritional label. - 11/8/13

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  • Whole family LOVES this recipe - 2/3/13

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  • Ortega taco seasoning is vegan, but not all brands are. Look out for whey and other dairy products/byproducts. Great beans, by the way!
    - 12/24/12

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  • What is the quantity of dry beans in '1 bag'? Looking forward to trying this. Thanks. - 10/30/11

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  • I really like the beans just right the only difference I did was use Chef Meg's Taco Seasoning doesn't have as much sodium if you are watching the sodium. - 7/21/11

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  • This is an excellent recipe. It is probably my favorite for pinto beans. It is good plain (alone) or with any mexican dish. - 1/16/11

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