Mexican Pinto Beans. This recipe is super easy, tasty and healthy! You can literally whip it up on a few minutes.
It’s also vegan, gluten free and budget friendly!
We cooked the beans ahead of time in the Instant Pot. If you don’t own one already, I highly suggest it! It makes cooking beans so much faster. No soaking or boiling! Life changing my friends!
We topped with fresh tomatoes and avocado. I also think my dairy free sour cream or my dairy free cashew cheese would be delicious additions.
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.
Looking for more dinner ideas?
- Chunky Vegetable Black Bean Slow Cooker Soup
- Kidney Bean Veggie Burgers
- Balsamic Sweet Potato Pasta
- Creamy Mushroom and Spinach Pasta
- Easy Black Bean Mexican Quinoa
Mexican Pinto Beans (Vegan Gluten Free)
Mexican Pinto Beans
Beans, rice and bold flavors make this a winning dish. Vegan and gluten free!
- 1 small onion, diced
- 3-4 cloves of garlic, minced
- 1 T avocado oil
- 2 jalapenos, diced
- 4 cups cooked pinto beans
- 1-2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Sea salt to taste
- 1 cup cooked rice
In a large saute pan, add the oil, onions, garlic and jalapenos. Cover and cook for about 5 minutes.
Then add in the beans, spices and salt. Stir and cook for another couple minutes.
Lastly, add in the rice and stir until it's well combined with all the other ingredients.
When serving, top with avocado, chopped tomatoes and lime juice.
This should last at least 5 days in the fridge. It can also be frozen for longer. Enjoy!
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