Serve these beans as an option alongside Mexican-style black beans, tofu sofrito, cilantro-lime rice, and salsa chicken when you want a Homemade Chipotle-style Buffet & Tortilla Salad (Lots of Vegetarian Options). It can be made ahead and heated at the time of serving. Leftovers freeze beautifully, and I’ve had it without any accompaniments as a hearty chilli. Adjust the spice levels to suit your tastes – this version is medium spiced.
Vegetarian Pinto Beans for Burrito Bowl or Tortilla Salad
(Serves 12-15)
- 1 lb dry pinto beans *** (picked, rinsed, soaked in water overnight)
- 3 Tbsp oil
- 1 large onion, chopped
- 4-5 cloves garlic, chopped fine OR (1 Tbsp paste)
- 2 tsp cumin powder
- 1 (15 oz) tomato sauce
- 3/4 cup taco seasoning (or to taste)
- 3 cups water
- salt to taste
1) Discard the soaking water and rinse the pinto beans well. Drain and set aside.
2) In a large stockpot, heat the oil on medium-high.
3) Saute garlic, then onion for a few minutes till fragrant and just starting to brown.
4) Add cumin powder and stir for a few seconds.
5) Add the pinto beans, taco seasoning, tomato sauce and salt. Mix well.
6) Bring to a boil, then reduce flame and simmer for about 1 1/2 hours uncovered, stirring occasionally.
7) The beans should neither be dry or runny. Add more water or broth is it looks too dry, or cook uncovered for longer on a higher flame if it seems too runny.
8) Check beans for doneness, and adjust seasoning.
***NOTE: You can substitute 4 (15 oz) cans of pinto beans for 1 lb dry. Drain 2 cans and reserve the liquid. Follow recipe as stated above by using 2 cans undrained & the beans from the drained cans too. Cook according to above instructions, but reduce time to 30-40 minutes. If you need more liquid, then use what was reserved from the cans. Or simply rinse out all beans, and use about 2-3 cups of water / broth.
holykhao 