Mexican Veggies & Pinto Beans

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 182.8
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 99.0 mg
  • Total Carbs: 27.5 g
  • Dietary Fiber: 8.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Mexican Veggies & Pinto Beans calories by ingredient
Submitted by:


Serve this over "yellow rice" recipe. Yummy! Serve this over "yellow rice" recipe. Yummy!
Number of Servings: 7


    3 TBS. extra virgin olive oil
    3 small onions, diced
    12 cups water
    1 cup Navy beans
    3/4 cup Northern beans
    2 TBS. cilantro, dried
    2 medium carrots, cut into slices
    2 tsp. cumin, ground
    2 tsp. chili powder
    4 cups green pepper, chopped(about 2 lg.)
    3 cups frozen mixed vegetables
    1/2 tsp. black pepper
    1/4 tsp. cayenne


Makes 7 - one cup servings
Heat oil in large soup pot over medium heat.
Add onions.
Cook for 5 minutes, stirring occasionally,
till onions soft.
Add 12 cups water and the beans.
Cover and raise heat to high.
Bring to a boil, then lower heat to medium.
Cover and cook 45 minutes, stirring occasionally.
Add cilantro, cumin, chili and carrots.
Cook, uncovered, for 45 minutes.
When beans are tender, add green pepper and 2 spice peppers. Cook 30 more minutes.
Stir in mixed veggies and cook 5 minutes.

Number of Servings: 7

Recipe submitted by SparkPeople user LEBOOBOO.

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Member Ratings For This Recipe

  • Very Good
    This was good, I put it over brown rice. I will cook this again. - 4/20/09

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  • Incredible!
    This was so delicous..We just had it without the rice..Again, I really loved it.. - 4/4/09

    Reply from LEBOOBOO (4/12/09)
    Thank you for trying my recipe, but even more for taking the time to let me know...especially since you enjoyed it. Have a blessed journey. Ellie

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