Best Vegan Mexican Pinto Beans Ever ( Slow Cooker)
 Recipe){kind=link}
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
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.
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.
Member Ratings For This Recipe
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AURIANNE67
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CD12272572
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RUNNERGURL61
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MANDERSON55
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CD15936081