When it comes to exploring the world of plant-based cuisine, there’s one ingredient that stands out from the rest: pinto beans. These versatile legumes are a staple in many cuisines around the globe, offering a wealth of flavor and nutrition. Whether you’re a seasoned vegan or just starting to explore the world of plant-based cooking, pinto beans are an excellent addition to your pantry. With their mild taste and soft texture, they pair perfectly with a wide range of herbs, spices, and other ingredients, making them incredibly versatile.
In this article, we’ll dive into 20 flavorful vegan pinto bean recipes that will take your meals from bland to grand. From hearty soups and stews to vibrant salads and snacks, these dishes are sure to satisfy even the pickiest of eaters. So, let’s get started and explore the wonderful world of vegan pinto beans!
Spicy Vegan Pinto Bean Chili
Warm up with this bold and flavorful vegan pinto bean chili that’s perfect for a cozy night in. This recipe is a twist on the classic, packed with protein-rich pinto beans, spices, and a kick of heat from jalapeños.
Ingredients:
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 jalapeños, seeded and finely chopped
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Optional: cilantro, scallions, or avocado for topping
Instructions:
1. In a large pot, sauté the onion, bell pepper, and garlic until tender.
2. Add the jalapeños, chili powder, cumin, smoked paprika, salt, and pepper. Cook 1 minute.
3. Stir in the pinto beans, vegetable broth, and diced tomatoes. Bring to a simmer.
4. Reduce heat to low and cook for 20-25 minutes or until the flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 25-30 minutes
Creamy Vegan Pinto Bean Soup
Creamy Vegan Pinto Bean Soup Recipe
Warm up with this comforting and nutritious vegan pinto bean soup, perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add onions, garlic, carrots, and celery; cook until the vegetables are tender, about 5 minutes.
3. Add soaked pinto beans, vegetable broth, diced tomatoes, and nutritional yeast. Bring to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Vegan Pinto Bean and Rice Burritos
Get ready for a flavorful and filling vegan meal! This recipe combines tender pinto beans with fluffy rice, wrapped in a crispy tortilla and topped with your favorite fixings.
Ingredients:
– 1 cup cooked pinto beans
– 1 cup cooked white or brown rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4-6 corn tortillas
– Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes, sliced black olives
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic, cumin, salt, and pepper; cook for an additional minute.
4. Stir in the cooked pinto beans and cooked rice. Cook until heated through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning the bean and rice mixture onto a warmed tortilla, then adding your desired toppings.
Cooking Time: 15-20 minutes
Smoky Vegan Pinto Bean Tacos
Elevate your taco game with these flavorful, plant-based beauties! Smoked paprika adds a deep, velvety richness to the tender pinto beans, while lime juice and cilantro provide a bright, refreshing contrast.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons lime juice
– 1/4 cup chopped fresh cilantro
– 6 corn tortillas
– Vegan taco toppings of your choice (e.g. diced tomatoes, avocado, salsa)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add soaked pinto beans, smoked paprika, cumin, and cayenne pepper (if using). Cook for 5 minutes.
4. Transfer mixture to the preheated oven and bake for 45-50 minutes or until beans are tender.
5. Stir in lime juice and cilantro. Season with salt to taste.
6. Warm tortillas according to package instructions.
7. Assemble tacos with bean filling, your choice of toppings, and enjoy!
Cooking Time: 1 hour 15 minutes
Vegan Pinto Bean and Sweet Potato Stew
A hearty and comforting stew perfect for a chilly evening, this recipe combines the creamy texture of sweet potatoes with the nutty flavor of pinto beans.
Ingredients:
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 1 cup dried pinto beans, soaked overnight and drained
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the sweet potatoes, pinto beans, vegetable broth, diced tomatoes, and cumin.
3. Bring to a boil, then reduce heat and simmer for 45-50 minutes or until the sweet potatoes are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Garlicky Vegan Pinto Bean Dip
Elevate your snack game with this creamy, flavorful dip that’s perfect for veggie sticks, chips, or crackers. This garlicky pinto bean dip is a game-changer for any gathering!
Ingredients:
– 1 cup cooked pinto beans
– 1/4 cup vegan mayonnaise
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine pinto beans, vegan mayonnaise, garlic, lemon juice, smoked paprika (if using), salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning if desired.
4. Transfer dip to a serving bowl and garnish with fresh cilantro leaves, if desired.
5. Serve chilled or at room temperature.
Cooking Time: 5 minutes (prep only)
Vegan Pinto Bean and Avocado Salad
This refreshing salad is perfect for a light lunch or as a side dish for your favorite meals. The combination of creamy avocado, tender pinto beans, and tangy lime juice creates a delightful flavor profile that’s sure to please.
Ingredients:
– 1 can pinto beans, drained and rinsed
– 2 ripe avocados, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped cilantro or scallions for garnish (optional)
Instructions:
1. In a large bowl, combine the pinto beans, avocado, lime juice, and olive oil.
2. Stir gently to combine, being careful not to mash the avocados.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped cilantro or scallions if desired.
Cooking Time: None! This salad is ready in just a few minutes of prep work.
Vegan Pinto Bean and Cornbread Casserole
Vegan Pinto Bean and Cornbread Casserole
A hearty, comforting casserole that combines the flavors of pinto beans, sweet corn, and cornbread for a delicious plant-based meal.
Ingredients:
– 1 cup cooked pinto beans
– 1 cup frozen corn kernels, thawed
– 2 cups cornbread mix (make sure it’s vegan)
– 1/2 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine the cooked pinto beans and corn kernels.
3. In a separate bowl, whisk together the cornbread mix and non-dairy milk until smooth.
4. Add the olive oil, paprika, salt, and pepper to the cornbread mixture and stir well.
5. Pour the cornbread mixture over the bean and corn mixture in a 9×13-inch baking dish.
6. Bake for 35-40 minutes or until the casserole is golden brown and the cornbread is cooked through.
Cooking Time: 35-40 minutes
Zesty Vegan Pinto Bean Enchiladas
Savor the flavor of this plant-based twist on a classic Mexican dish, packed with creamy pinto beans and a tangy tomato sauce.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup vegan enchilada sauce (homemade or store-bought)
– 6 corn tortillas
– 1/4 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix cooked pinto beans with cumin, salt, and pepper.
3. Heat olive oil in a large skillet over medium heat. Add diced bell pepper and onion; cook until tender, about 5 minutes.
4. Stir in garlic, then add enchilada sauce. Bring to a simmer and let cook for 2-3 minutes.
5. To assemble enchiladas, lay a tortilla flat and spoon some of the bean mixture down the center. Roll up and place seam-side down in a baking dish. Repeat with remaining tortillas and bean mixture.
6. Pour the tomato sauce over the rolled enchiladas and cover with aluminum foil.
7. Bake for 25-30 minutes, or until hot and bubbly.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 30-40 minutes
Vegan Pinto Bean and Quinoa Stuffed Peppers
Vegan Pinto Bean and Quinoa Stuffed Peppers Recipe Summary:
This recipe combines the creamy texture of cooked pinto beans with the nutty flavor of quinoa, all wrapped up in a bell pepper. Perfect for a healthy and filling meal that’s easy to prepare.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked pinto beans
– 1/2 cup cooked quinoa
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked pinto beans, quinoa, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the bean-quinoa mixture.
5. Drizzle with olive oil and cover with foil.
6. Bake for 25-30 minutes or until peppers are tender.
7. Remove foil and bake an additional 10-15 minutes to brown tops.
Cooking Time: 40-45 minutes
Hearty Vegan Pinto Bean and Kale Soup
Warm up with this comforting and nutritious soup that’s perfect for a chilly evening. This recipe combines the creamy texture of pinto beans with the earthy flavor of kale, all in a rich vegetable broth.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups chopped kale (curly or lacinato work well)
– 4 cups vegetable broth
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the pinto beans, kale, cumin, salt, and pepper. Pour in the vegetable broth.
4. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes or until the beans are tender.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Vegan Pinto Bean and Mushroom Burgers
This recipe combines the earthy taste of mushrooms with the creamy texture of pinto beans to create a satisfying vegan burger that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup sautéed mushrooms (such as cremini, shiitake, or button)
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon nutritional yeast (optional)
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a mixing bowl, combine cooked pinto beans, sautéed mushrooms, breadcrumbs, olive oil, onion, garlic, smoked paprika, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Cook the patties for about 4-5 minutes per side, or until golden brown and crispy.
5. Serve on a bun with your favorite toppings.
Cooking Time: 8-10 minutes
Tangy Vegan Pinto Bean Salsa
Add a burst of flavor to your tacos, nachos, or veggies with this easy-to-make Tangy Vegan Pinto Bean Salsa. This recipe combines the creamy texture of pinto beans with the tanginess of citrus and spices.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup diced red bell pepper
– 1/4 cup diced yellow onion
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a medium bowl, combine pinto beans, red bell pepper, onion, and cilantro.
2. Squeeze lime juice over the mixture and stir to combine.
3. Add apple cider vinegar, cumin, salt, and pepper; stir until well combined.
4. Taste and adjust seasoning if needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None! This recipe is ready in just a few minutes.
Enjoy your Tangy Vegan Pinto Bean Salsa on tacos, nachos, or as a dip for veggies.
Vegan Pinto Bean and Spinach Curry
This flavorful curry is a hearty and nutritious plant-based meal that combines the creamy texture of pinto beans with the earthy taste of spinach. Perfect for a comforting and healthy dinner.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 1 cup fresh spinach leaves
– 2 tablespoons vegan oil or coconut cream
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté onions and garlic in oil until softened.
2. Add cumin, curry powder, and turmeric. Cook for 1 minute.
3. Add soaked pinto beans, diced tomatoes, and salt and pepper to taste. Simmer for 30 minutes or until beans are tender.
4. Stir in spinach leaves and cook until wilted.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Savory Vegan Pinto Bean and Rice Bowls
These nutritious bowls are a flavorful and filling plant-based meal option. With the combination of creamy pinto beans, savory spices, and fluffy rice, you’ll be hooked!
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (15 ounces) pinto beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro, sliced avocado, or diced tomatoes for garnish
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Stir in cumin, smoked paprika, salt, and pepper. Cook for an additional minute.
4. Add pinto beans to the skillet, stirring to combine with the spice mixture. Cook for 2-3 minutes or until heated through.
5. Serve pinto bean mixture over cooked rice. Garnish with your desired toppings.
Cooking Time: 20-25 minutes
Vegan Pinto Bean and Lentil Loaf
A hearty, plant-based loaf packed with the flavors of pinto beans, lentils, and aromatic spices.
Ingredients:
– 1 cup cooked pinto beans
– 1 cup cooked brown or green lentils
– 1/2 cup rolled oats
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika (optional)
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine pinto beans, lentils, oats, flour, baking powder, salt, and pepper.
3. In a separate pan, sauté onion, garlic, and tomato paste in olive oil until softened. Add smoked paprika (if using) and cook for 1 minute.
4. Add the sautéed mixture to the bowl with the bean-lentil mixture. Stir well.
5. Pour the mixture into the prepared loaf pan and smooth the top.
6. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Remove from oven and let cool for 10 minutes before slicing.
Cooking Time: 45-50 minutes
Refreshing Vegan Pinto Bean and Tomato Salad
Summer just got a whole lot brighter with this vibrant salad that combines the creamy goodness of pinto beans with the juicy sweetness of tomatoes. Perfect for hot days, picnics, or as a quick lunch, this recipe is sure to hit the spot!
Ingredients:
– 1 cup cooked pinto beans
– 2 cups cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked pinto beans, cherry tomatoes, and chopped cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Drizzle with olive oil and sprinkle with salt and pepper to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: None! Just assemble and serve.
Vegan Pinto Bean and Coconut Curry
This rich and flavorful curry is a perfect blend of Indian spices and comforting pinto beans, all wrapped up in a creamy coconut sauce. It’s a hearty and satisfying vegan meal that’s ready in under an hour.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add soaked pinto beans, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
4. Season with salt to taste.
5. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Crispy Vegan Pinto Bean Taquitos
A flavorful twist on traditional taquitos, these crispy vegan bites are packed with protein-rich pinto beans and a hint of spice.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup corn tortillas
– 1/4 cup finely chopped red bell pepper
– 1/4 cup diced onion
– 1 minced garlic clove
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– Vegan cheddar shreds or nutritional yeast (optional)
– Avocado or cashew crema, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mash pinto beans using a fork or potato masher.
3. Add chopped bell pepper, onion, garlic, cumin, chili powder, salt, and pepper to the bowl. Mix well.
4. Wrap about 1 tablespoon of the bean mixture onto the center of a tortilla, leaving a 1/2-inch border around edges.
5. Roll up tightly and place seam-side down on a baking sheet lined with parchment paper.
6. Repeat with remaining ingredients.
7. Bake for 15-20 minutes or until crispy and golden.
8. Serve warm with vegan cheddar shreds or nutritional yeast, if desired.
Cooking Time: 15-20 minutes
Vegan Pinto Bean and Butternut Squash Stew
This vegan pinto bean and butternut squash stew is a comforting, plant-based meal perfect for a chilly evening. The combination of tender beans, sweet squash, and aromatic spices will warm your belly and your soul.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 can pinto beans, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion, garlic, and red bell pepper in remaining 1 tablespoon olive oil until tender.
4. Add cumin, smoked paprika, and roasted squash to the pot. Cook for 1 minute.
5. Stir in pinto beans, vegetable broth, and salt. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
7. Serve hot, garnished with fresh cilantro or scallions if desired.
Cooking Time: 45-50 minutes
Summary
Discover the versatility of pinto beans with these 20 delicious vegan recipes! From comforting soups and stews to flavorful dips and salads, there’s something for every occasion. Spice up your meals with Spicy Vegan Pinto Bean Chili or Smoky Vegan Pinto Bean Tacos. Or try a hearty Hearty Vegan Pinto Bean and Kale Soup or Crispy Vegan Pinto Bean Taquitos. With these recipes, you’ll never get bored with pinto beans again! Whether you’re looking for a quick snack or a satisfying meal, there’s a vegan pinto bean recipe to suit your taste.
