Vegan Pinto Beans {the simple way}

The best thing about this recipe is how simple and easy it is. In under an hour you’ll have a great cheap plant based meal. This pinto bean recipe is so versatile too. You could use the beans in a burrito or burrito bowl, tacos, nachos, in tofu scrambles or just alongside some ancient grains!

Add both of the canned pinto beans to a small pot. Turn the heat to medium-high.

Mix in tomato sauce, garlic, bay leaves along with the seasonings. Bring the water to a consistent boil then cover and let simmer on medium-low for 45 minutes.

Remove cover, mix and remove the bay leaves. Serve with Quinoa, Rice of choice or use in any recipe that calls for beans. Divide amongst plates and serve.

The beans shown here are also great to use in your food prepping. It keeps well in the refrigerator so you can make the beans for a few days worth of food prepped meals.

They are also very much kid approved since they aren’t over seasoned. Even my picky three year old will eat it when he’s in the mood. My two and fourteen year olds both love when I make beans in general but this recipe doesn’t last in my house.

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Vegan Pinto Beans {the easy way}

This is my simple go-to pinto beans recipe. It’s delicious and hearty. They can be used in so many recipes like burritos, with tofu scramble for breakfast, in a burrito or a salad bowl, or just alongside your choice of organic rice or quinoa!

Course

Side Dish

Prep Time

5 minutes

Cook Time

45 minutes

Servings

Ingredients

• 2 cans Pinto Beans
• 2 tablespoons Tomato Sauce
• 2 tablespoons Garlic minced
• 2 Bay Leaves
• 2 teaspoons Sazon Seasoning
• 2 teaspoons Onion Powder
• 1 teaspoon Paprika
• 1-2 teaspoon Sea Salt
• ¼ teaspoon Ground Black Pepper

Course Side Dish Prep Time 5 minutes Cook Time 45 minutes Servings Ingredients 2 cans Pinto Beans 2 tablespoons Tomato Sauce 2 tablespoons Garlic minced 2 Bay Leaves 2 teaspoons Sazon Seasoning 2 teaspoons Onion Powder 1 teaspoon Paprika 1-2 teaspoon Sea Salt ¼ teaspoon Ground Black Pepper

Instructions

1. Add both of the canned pinto beans to a small pot. Turn the heat to medium-high.
2. Mix in tomato sauce, garlic, bay leaves along with the seasonings. Bring the water to a consistent boil then cover and let simmer on medium-low for 45 minutes.
3. Remove cover, mix and remove the bay leaves. Serve with Quinoa, Rice of choice or use in any recipe that calls for beans. Divide amongst plates and serve.

Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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