There’s something incredibly comforting about a warm bowl of charro beans. Originating from the heart of Mexican cuisine, this dish is traditionally a hearty mix of pinto beans, spices, and meats.
But today, we’re diving into a vibrant, flavorful, and entirely vegan take on this beloved classic. Our vegan charro beans recipe is packed with smoky, savory flavors without any animal products, making it perfect for plant-based eaters and anyone who loves a rich, wholesome meal.
Whether you’re looking for a nutritious weeknight dinner or a show-stopping side for your next gathering, this recipe delivers on taste and tradition.
With simple pantry staples and fresh ingredients, you’ll create a dish that’s both authentic in spirit and friendly to your lifestyle. Plus, it’s easy to customize and pairs beautifully with many Mexican favorites.
So, grab your apron, and let’s get cooking!
Why You’ll Love This Recipe
This vegan charro beans recipe is a game-changer for bean lovers and those seeking a hearty, plant-based meal. Unlike canned or plain beans, these beans are simmered slowly with a medley of spices, veggies, and herbs that infuse every bite with deep, complex flavor.
Here’s why you’ll want to keep this recipe in your rotation:
- Rich, smoky flavor: Achieved with smoked paprika and chipotle peppers, it mimics the traditional smoky meat essence.
- Protein-packed and nutritious: Pinto beans provide a great source of fiber and plant-based protein.
- Versatile: Perfect as a main dish, side, or filling for your favorite vegan tortillas or quesadillas.
- Simple ingredients: Uses readily available pantry essentials and fresh produce.
- Make-ahead friendly: Flavors deepen after resting, making it ideal for meal prep.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Pinto beans | 1 ½ cups dried (or 3 cans, drained and rinsed) | Soaked overnight if using dried |
| Vegetable broth | 6 cups | For cooking beans |
| Yellow onion | 1 medium, diced | |
| Garlic cloves | 4, minced | |
| Jalapeño pepper | 1, seeded and chopped | Adjust for heat preference |
| Roma tomatoes | 2 medium, diced | Or 1 cup canned diced tomatoes |
| Chipotle peppers in adobo sauce | 1-2 peppers, chopped | Adjust for smoky heat |
| Smoked paprika | 1 tsp | |
| Cumin powder | 1 tsp | |
| Oregano (Mexican or regular) | 1 tsp | Dried |
| Bay leaf | 1 | |
| Carrots | 1 medium, diced | Optional, for sweetness and texture |
| Celery stalk | 1, diced | Optional |
| Fresh cilantro | ¼ cup, chopped | For garnish |
| Lime wedges | To serve | |
| Salt and pepper | To taste | |
| Olive oil | 2 tbsp | For sautéing |
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
- Colander (if using canned beans)
- Ladle for serving
- Optional: Immersion blender (for thicker consistency)
Instructions
- Prepare the beans: If using dried pinto beans, rinse them thoroughly and soak overnight in plenty of water. Drain before cooking. If using canned beans, simply drain and rinse well.
- Cook the beans: In a large pot, combine the soaked dried beans with 6 cups of vegetable broth. Add the bay leaf and bring to a boil. Reduce heat and simmer uncovered for 1 to 1½ hours, or until beans are tender. If using canned beans, you can skip this and add them directly later.
- Sauté the aromatics: While beans cook, heat olive oil in a separate pan over medium heat. Add diced onion, carrots, celery, and jalapeño. Cook for 5-7 minutes until vegetables soften and onions are translucent.
- Add garlic and spices: Stir in minced garlic, smoked paprika, cumin, and oregano. Cook for another 1-2 minutes until fragrant.
- Add tomatoes and chipotle peppers: Mix in diced tomatoes and chopped chipotle peppers with their adobo sauce. Cook for 5 minutes to meld flavors.
- Combine everything: If beans are cooked (or canned), add the sautéed vegetable and spice mixture to the pot with beans. Stir well to combine. Simmer together for 15-20 minutes to allow flavors to marry. Add salt and pepper to taste.
- Adjust consistency: For a thicker stew, mash some beans with the back of a spoon or use an immersion blender to blend part of the beans. For a soupier texture, add a bit more broth or water.
- Finish with fresh cilantro: Remove bay leaf. Stir in chopped cilantro just before serving for a fresh, herbal note.
- Serve warm: Garnish with lime wedges to squeeze on top for a bright, zesty finish.
Tips & Variations
Tip: For extra smoky flavor, try adding a few drops of liquid smoke or a teaspoon of smoked salt if you don’t have chipotle peppers.
Try making your own vegan flour tortillas (recipe here) to wrap these beans for a delicious meal.
Feel free to swap pinto beans for black beans or kidney beans for a different texture and taste.
Add diced bell peppers or corn for more color and sweetness.
Make it a slow cooker meal: After sautéing the aromatics and spices, transfer everything to a slow cooker with the beans and broth. Cook on low for 6-8 hours for a hands-off dinner (see slow cooker tips here).
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 15 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 14 g |
| Fat | 4 g |
| Sodium | 350 mg (adjust if using broth with salt) |
| Iron | 3.5 mg |
Serving Suggestions
Vegan charro beans are incredibly versatile and pair beautifully with a variety of dishes. Serve them alongside warm vegan flour tortillas or as a hearty side to rice and guacamole.
They also make a fantastic filling for burritos, tacos, or enchiladas. For a fun twist, try them with a side of vegan quesadillas — here’s a great veggie quesadilla recipe Indian style that complements the beans wonderfully.
For a complete feast, pair the beans with fresh salsa and a crisp salad, or explore other plant-based Mexican-inspired dishes found in our vegan Cuban recipes collection for island-inspired flavor combinations.
Conclusion
Our vegan charro beans recipe brings the heart and soul of traditional Mexican cuisine to your kitchen without any animal products. It’s a dish that’s both nostalgic and refreshing, delivering bold, smoky flavors, satisfying textures, and wholesome nutrition.
Whether you’re cooking for family, friends, or just yourself, this recipe offers a delicious way to enjoy beans in a new light.
Perfect for meal prep or a comforting dinner, vegan charro beans embrace the essence of plant-based cooking with simplicity and authenticity. So next time you crave something warm, hearty, and packed with flavor, give this recipe a try and discover how easy it is to make Mexican classics vegan-friendly and utterly delicious.
📖 Recipe Card: Vegan Charro Beans
Description: A flavorful and hearty Mexican-style bean stew made with pinto beans and fresh vegetables. Perfect as a side dish or a main course for a comforting vegan meal.
Prep Time: PT15M
Cook Time: PT1H30M
Total Time: PT1H45M
Servings: 6 servings
Ingredients
- 1 cup dried pinto beans, rinsed and soaked overnight
- 4 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 1 jalapeño, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt to taste
- 2 tablespoons olive oil
Instructions
- Drain soaked beans and set aside.
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until translucent.
- Add tomatoes and jalapeño; cook for 5 minutes.
- Stir in cumin, smoked paprika, and chili powder.
- Add beans and vegetable broth; bring to a boil.
- Reduce heat and simmer covered for 1 hour or until beans are tender.
- Season with salt and stir in chopped cilantro.
- Simmer uncovered for 10 more minutes to thicken.
- Serve hot as a side or main dish.
Nutrition: Calories: 220 kcal | Protein: 14 g | Fat: 5 g | Carbs: 35 g
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