Get ready to fall head over heels for the humble pinto bean! These creamy, versatile legumes are a staple in many vegan kitchens, and for good reason. Packed with protein, fiber, and vitamins, pinto beans are a nutritional powerhouse that can be used in a wide range of delicious recipes. From hearty stews and soups to flavorful tacos and burgers, the possibilities are endless! In this article, we’ll explore 19 flavor-packed vegan pinto bean recipes perfect for every occasion – whether you’re looking for a quick weeknight dinner or a special occasion meal. From classic chili and soup recipes to innovative twists on Mexican favorites like tacos and quesadillas, we’ve got you covered. So grab your favorite spices and get ready to cook up a storm with these 19 mouthwatering vegan pinto bean recipes!
Spicy Vegan Pinto Bean Chili
Warm up with this flavorful and spicy vegan pinto bean chili that’s perfect for a cozy night in or a quick lunch.
Ingredients:
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust to taste)
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, sauté onion, garlic, and bell pepper in a little water until tender.
2. Add chili powder, cumin, smoked paprika, and cayenne pepper; cook 1 minute.
3. Stir in pinto beans, vegetable broth, diced tomatoes, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Enjoy your spicy vegan pinto bean chili!
Creamy Vegan Pinto Bean Soup
This comforting and nutritious soup is a staple of plant-based cuisine, packed with fiber-rich pinto beans and creamy cashew cream.
Ingredients:
• 1 cup dried pinto beans, soaked overnight and drained
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup cashews
• 2 tablespoons lemon juice
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Add the soaked pinto beans, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
3. Meanwhile, soak the cashews in water for at least 4 hours or overnight. Drain and blend with 2 cups water until smooth and creamy.
4. Add the blended cashew cream to the soup pot; stir well. Taste and adjust seasoning as needed.
5. Simmer the soup for an additional 10-15 minutes before serving.
Cooking Time: 1 hour 15 minutes
Vegan Pinto Bean Tacos
Add a flavorful and nutritious twist to traditional tacos with these vegan pinto bean tacos. This recipe is perfect for a quick and easy meal or as a special treat.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded lettuce, diced tomatoes, cilantro
Instructions:
1. In a medium bowl, mash the cooked pinto beans using a fork or potato masher.
2. Heat the olive oil in a small skillet over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in the cumin and chili powder. Cook for an additional minute.
4. Add the cooked bean mixture to the skillet and stir to combine with the onion mixture. Season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the bean mixture onto a warmed tortilla and topping with your desired toppings.
Cooking Time: 15 minutes
Pinto Bean and Sweet Potato Enchiladas
A twist on traditional enchiladas, this recipe combines the creamy texture of pinto beans with the natural sweetness of sweet potatoes. Perfect for a weeknight dinner or a weekend lunch.
Ingredients:
– 1 medium sweet potato, cooked and diced
– 1 can pinto beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for brushing
– Enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened.
3. Add cumin, paprika, salt, and pepper; cook for 1 minute.
4. Stir in cooked sweet potato and pinto beans.
5. Brush tortillas with oil and place on a baking sheet.
6. Spoon bean mixture onto center of each tortilla, leaving a 1-inch border.
7. Roll up tortillas and place seam-side down on the baking sheet.
8. Pour enchilada sauce over rolled tortillas and top with shredded cheese.
9. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegan Pinto Bean Burgers
Get ready to sink your teeth into a flavorful and nutritious vegan burger!
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup rolled oats
– 1/4 cup finely chopped onion
– 1 minced garlic clove
– 1 tablespoon tomato paste
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, mash the pinto beans using a fork or a potato masher until they’re mostly smooth.
2. Add the oats, onion, garlic, tomato paste, smoked paprika, salt, and pepper to the bowl. Mix until well combined.
3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
4. Heat the olive oil in a large non-stick skillet over medium heat. Cook the patties for about 4-5 minutes per side, or until they’re crispy and golden brown.
5. Serve the burgers on a bun with your favorite toppings!
Cooking Time: 15-20 minutes
Pinto Bean and Quinoa Salad
This hearty salad combines the creamy texture of cooked pinto beans with the nutty flavor of quinoa, perfect for a healthy and satisfying meal.
Ingredients:
– 1 cup cooked pinto beans
– 1 cup cooked quinoa
– 1/2 cup diced red bell pepper
– 1/2 cup chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked pinto beans and quinoa.
2. Add the diced red bell pepper and chopped cilantro to the bowl.
3. In a small bowl, whisk together the lime juice and olive oil.
4. Pour the dressing over the bean-quinoa mixture and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 15 minutes
Servings: 4-6 people
Vegan Pinto Bean Stew
This hearty stew is a perfect blend of fiber-rich pinto beans, tender vegetables, and aromatic spices, all simmered together to create a comforting and nutritious meal.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers)
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 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 the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the soaked pinto beans, mixed vegetables, diced tomatoes, cumin, smoked paprika, salt, and pepper.
5. Stir well to combine, then bring the mixture to a boil.
6. Reduce heat to low and simmer, covered, for 1 hour, or until the beans are tender.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 1 hour
Pinto Bean and Avocado Toast
Elevate your breakfast or brunch game with this creamy and nutritious toast recipe, featuring pinto beans, ripe avocados, and a hint of lime.
Ingredients:
– 1 cup cooked pinto beans
– 2 slices whole grain bread (toasted)
– 1 ripe avocado, mashed
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lime juice
– Salt to taste
– Optional: red pepper flakes for added spice
Instructions:
1. Toast the bread until lightly browned.
2. Spread a layer of mashed avocado on each slice.
3. Spoon the pinto beans over the avocado, leaving a small border around the edges.
4. Drizzle olive oil and lime juice evenly over the bean mixture.
5. Season with salt to taste. If desired, add red pepper flakes for an extra kick.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Vegan Pinto Bean Dip
Enjoy a creamy, nutritious dip perfect for snacking or serving with your favorite dippers.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup vegan mayonnaise
– 1/4 cup plain unsweetened soy yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 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, soy yogurt, lemon juice, garlic, and smoked paprika (if using).
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl and garnish with fresh cilantro leaves if desired.
Cooking Time: 5 minutes
Pinto Bean and Cornbread Casserole
Savor the comforting flavors of the American South with this hearty casserole featuring creamy pinto beans, crispy cornbread, and a hint of smoky spice.
Ingredients:
– 1 can (15 oz) pinto beans, drained and rinsed
– 1 cup frozen corn kernels
– 1/2 cup milk
– 2 tablespoons butter
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1 cup cornbread mix
– 1/2 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine pinto beans, corn kernels, milk, butter, cumin, and smoked paprika. Mix until smooth.
3. Pour the bean mixture into a 9×13-inch baking dish.
4. Sprinkle cornbread mix evenly over the bean layer.
5. If using cheese, sprinkle it on top of the cornbread.
6. Bake for 35-40 minutes or until the casserole is hot and the cornbread is golden brown.
Cooking Time: 35-40 minutes
Servings: 6-8
Vegan Pinto Bean Curry
This hearty and flavorful curry is a staple of many vegan cuisines, made with simple ingredients and easy to prepare. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup dried pinto beans, soaked overnight and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 cups vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook until softened, about 5 minutes.
3. Add the garlic, bell pepper, cumin, curry powder, salt, and pepper. Cook for an additional 2-3 minutes.
4. Add the pinto beans, diced tomatoes, and vegetable broth. Bring to a simmer.
5. Reduce heat to low and cook, covered, for 30-40 minutes or until the beans are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Pinto Bean and Spinach Stuffed Peppers
This recipe combines the flavors of pinto beans, spinach, and bell peppers for a nutritious and delicious meal.
Ingredients:
– 4 large bell peppers (any color)
– 1 cup cooked pinto beans
– 1 cup fresh spinach leaves
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a bowl, combine pinto beans, spinach, onion, garlic, cumin, salt, and pepper.
4. Stuff each bell pepper with the bean mixture, filling to the top.
5. Drizzle olive oil over the stuffed peppers.
6. Place on a baking sheet and bake for 30-40 minutes or until tender.
Cooking Time: 30-40 minutes
Vegan Pinto Bean Nachos
Get ready to satisfy your cravings with this delicious and easy-to-make Vegan Pinto Bean Nachos recipe! This plant-based twist on the classic nacho dish is perfect for a quick snack or game-day gathering.
Ingredients:
- 1 cup cooked pinto beans
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 8-10 corn tortillas
- 1 cup vegan nacho cheese shreds (such as Daiya or Follow Your Heart)
- Sliced jalapeños, cilantro, and scallions for garnish
Instructions:
1. Preheat your oven to 350°F.
2. In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and cook until translucent (about 3-4 minutes).
3. Add the garlic, cumin, paprika, and chili powder to the saucepan. Cook for an additional minute.
4. Stir in the cooked pinto beans and bring the mixture to a simmer. Let it cook for about 5 minutes or until heated through.
5. Arrange tortilla chips on a baking sheet and spoon the bean mixture over them.
6. Sprinkle vegan nacho cheese shreds evenly over the top.
7. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
8. Remove from oven and garnish with sliced jalapeños, cilantro, and scallions.
Cooking Time: 15-20 minutes
Pinto Bean and Rice Burritos
A classic Mexican-inspired dish that’s easy to make and packed with flavor! This recipe combines tender pinto beans, flavorful rice, and savory spices wrapped in a warm flour tortilla.
Ingredients:
– 1 cup cooked pinto beans
– 1 cup cooked white rice
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4-6 flour tortillas
– Optional toppings: shredded cheese, diced tomatoes, avocado, sour cream
Instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cooked pinto beans, cumin, paprika, salt, and pepper.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burritos by spooning the bean and rice mixture onto each tortilla and adding desired toppings.
7. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Vegan Pinto Bean Lasagna
A flavorful and plant-based take on the classic Italian dish, this Vegan Pinto Bean Lasagna is a satisfying and nutritious meal option.
Ingredients:
– 1 cup cooked pinto beans
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– 8 lasagna noodles
– 1 cup vegan ricotta cheese (or tofu-based substitute)
– 1 cup frozen spinach, thawed and drained
– 1/4 cup nutritional yeast
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine cooked pinto beans, chopped onion, and minced garlic.
3. Cook lasagna noodles according to package instructions.
4. In a separate bowl, mix together marinara sauce and vegan ricotta cheese.
5. Assemble the lasagna by spreading a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 2-3 cooked lasagna noodles on top.
6. Spread half of the pinto bean mixture, followed by half of the spinach-nutritional yeast mixture.
7. Repeat steps 5-6, finishing with a layer of marinara sauce and vegan ricotta cheese.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and bake an additional 10-15 minutes or until golden brown.
Cooking Time: 40-45 minutes
Pinto Bean and Kale Soup
Pinto Bean and Kale Soup Recipe
Savor the flavors of the Southwest with this hearty and nutritious soup, perfect for a chilly evening or as a comforting meal any time of year.
Ingredients:
– 1 pound dried pinto beans, soaked overnight and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and chopped
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the soaked pinto beans, kale, vegetable broth, and cumin. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 1-2 hours
Vegan Pinto Bean Quesadillas
Vegan Pinto Bean Quesadillas Recipe
Get ready to crave the flavors of Mexico with these delicious vegan pinto bean quesadillas! Made with tender pinto beans, savory spices, and gooey cheese substitute, this recipe is a game-changer for any veggie lover.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4 whole wheat tortillas
– 1 cup vegan cheese shreds (such as Daiya or Follow Your Heart)
– Optional toppings: diced bell peppers, chopped cilantro, sliced avocado
Instructions:
1. Preheat a large skillet over medium heat.
2. In a bowl, mix together pinto beans, onion, garlic, cumin, paprika, salt, and pepper.
3. Place a tortilla in the skillet and sprinkle with one-quarter of the bean mixture and one-quarter of the vegan cheese shreds.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is crispy and the filling is heated through.
5. Flip and cook for an additional 2-3 minutes or until the other side is also crispy.
6. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Pinto Bean and Lentil Loaf
This recipe combines the comforting flavors of pinto beans and lentils with the ease of a loaf-style casserole, perfect for a weeknight dinner or meal prep.
Ingredients:
– 1 cup dried pinto beans, rinsed and drained
– 1/2 cup brown or green lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1/4 cup breadcrumbs
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine pinto beans, lentils, onion, garlic, red bell pepper, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beans and lentils are tender.
4. Transfer the mixture to a loaf pan coated with olive oil.
5. Top with breadcrumbs.
6. Bake for 25-30 minutes or until the top is golden brown.
Cooking Time: 55-60 minutes
Vegan Pinto Bean Brownies
These fudgy brownies are a game-changer for plant-based chocolate lovers! Made with cooked pinto beans, rich cocoa powder, and a hint of maple syrup, these treats will satisfy your sweet tooth without compromising on taste or quality.
Ingredients:
– 1 cup cooked pinto beans
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut sugar
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup melted vegan chocolate chips
– 1 tablespoon non-dairy milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8×8 inch baking pan with non-stick spray.
2. In a blender or food processor, combine pinto beans, cocoa powder, maple syrup, coconut sugar, and melted chocolate chips. Blend until smooth.
3. Add flour, baking powder, and salt. Blend until just combined.
4. Pour in non-dairy milk and blend until the mixture is smooth and creamy.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
6. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Summary
Discover the versatility of pinto beans with these 19 delicious vegan recipes. From hearty stews and soups to flavorful tacos and quesadillas, there’s something for every occasion. Try your hand at Spicy Vegan Pinto Bean Chili, Creamy Vegan Pinto Bean Soup, or Pinto Bean and Sweet Potato Enchiladas. Or, go for a snack with Vegan Pinto Bean Dip or Pinto Bean and Avocado Toast. With recipes ranging from comforting casseroles to innovative desserts like Vegan Pinto Bean Brownies, you’ll never tire of this protein-packed legume.
