Best Vegan Mexican Pinto Beans Ever ( Slow Cooker)

Best Vegan Mexican Pinto Beans Ever  ( Slow Cooker)

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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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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



  • 10 of 10 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!
    7 of 7 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 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!
    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
    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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