Vegetarian Pinto Beans for Burrito Bowl or Tortilla Salad

Pinto Beans

 

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.

Mexican-style Black Beans (Vegan)

Black Beans

I made this super easy and yummy black beans  to go with the Homemade Chipotle-Style Buffet & Tortilla Salad (Lots of Vegetarian Options). We filled baked tortilla bowls with cilantro-lime rice, black or pinto beans, tofu sofritos or taco chicken, corn salsa, tomato salsa, red onions, cheese, sour cream, cheese and cilantro for a delicious meal. These black beans can be eaten as-is, or topped on rice/quinoa too. To see pictures of the buffet table and the finished salad, click here.

Mexican-Style Black Beans

(Serves 12-15)

  • 1 lb dry black beans*** (picked through, rinsed, & soaked overnight)
  • 4 cups water
  • 2 Tbsp oil
  • 2 large bay leaves
  • 2 large cloves of garlic (minced)
  • 1 large onion (chopped fine)
  • 1 Tbsp cumin powder
  • 2 tsp dry oregano
  • 1 1/2 tsp salt

1) In a large stockpot, add the beans, water and salt and bring to a boil.

2) Simmer, partially covered for about 30-40 minutes till bite tender.

3) In another pan, heat oil over medium-high heat.

2) Add the bay leaf and saute for a few seconds.

3) Add the minced garlic and the onion, and saute till it starts to lightly brown.

4) Stir in the cumin and oregano, and saute another 15-20 seconds till fragrant.

5) Add the onion-herb mix to the pot of beans and stir well. Adjust seasoning and simmer for another 30-45 minutes, adjusting liquid as needed. (Mixture should not be dry nor soupy and runny.)

6) Can be served over rice / quinoa, or eaten by itself as a thick, hearty soup.

***NOTE: Substitute 4 (15 oz) cans of black beans for 1 lb dry. Drain 2 cans, but save the liquid separately. Saute all the ingredients above (except beans) in a stockpot. Then, add the 2 drained cans & 2 undrained cans of black beans and mix well. Adjust seasoning and simmer for 20-25 minutes. Add the reserved liquid if the mixture seems too dry.