Tag Archives: pinto beans

Mexican Brown Rice with Pinto Beans

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INGREDIENTS:
1 teaspoon ground cumin
1 teaspoon chili powder
½ onion, diced fine
½ teaspoon sea salt
1 cup long-grain brown rice, rinsed and drained
1¾ to 2 cups water
1 tablespoons tomato paste or sauce (I used diced tomatoes)
3 cups cooked pinto beans

DIRECTIONS:
Heat a 2-quart pot. Add cumin and chili powder and sauté for a few seconds. Add onion and salt and continue cooking until onion is soft. Add rice and stir well to coat. Add water and tomato paste and bring to a boil. Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes). Serve warm, alongside the cooked pinto beans.

SOURCE: Culinate.com

Skillet Refried Beans

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INGREDIENTS:
1 small onion, finely diced
1 15-oz can pinto beans, undrained
1 15-oz can pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon paprika

DIRECTIONS:
In a skillet add onion with a small amount of water and saute until translucent and most of the water has cooked off. Add cumin, chili powder, garlic powder and cumin, mix with the sauteed onions. Add the undrained pinto beans and stir mixture. Reduce heat and stir occasionally adding water for consistency.

In a food processor pulse the drained and rinsed pinto beans and add to the skillet. Over medium heat, warm the beans, stirring them occasionally. This will give you good mixture of whole pinto beans with a pureed mixture.

SOURCE: Everyday Happy Herbivore by Lindsey S. Nixon at Forks Over Knives

Bean and Vegetable Chili

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INGREDIENTS:
1 medium onion — coarsely chopped
1 green bell pepper — cored, seeded and diced
2 cloves garlic — minced
3 cups pinto beans, cooked — (or 2 cans, black or kidney beans work as well)
2 14.5 ounce cans diced tomatoes — (I used 1 can w/ green chilies, 1 can regular)
2 teaspoons chili powder
1 teaspoon cumin
1 1/2 cups corn — fresh or frozen
1/4 teaspoon salt — (optional, to taste)
1 1/2 cups zucchini — diced (about 2 medium)

DIRECTIONS:
In a non-stick pan over medium heat, sauté the onion, bell pepper and garlic just until lightly browned, about 3 minutes. Add the beans, tomatoes, and seasonings. Bring to a boil, then reduce heat, and simmer uncovered for about 10 minutes. Stir in the corn and zucchini and continue to cook until the zucchini is just tender, not mushy, about 7 minutes.

SOURCE: Fatfree Vegan Recipes

Mexican Casserole

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Ingredients:Mexican Casserole
1 cup chopped onion
1 zucchini, chopped
2 garlic cloves, minced
1 jalapeño pepper, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 (12-ounce) package meatless fat-free crumbles (such as Lightlife Smart Ground) or 2 potatoes, chopped
16 corn tortillas (mixed and pressed my own)
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
2 (15-ounce) can black beans, rinsed and drained
1 Tablespoon fresh lime juice
2 cups chopped seeded plum tomato
2 Tablespoons minced fresh cilantro
1 cup (8 ounces) vegan shredded cheddar cheese (optional)
2 Tablespoons chopped green onions
1 can black olives, chopped (optional)
3 cups enchilada sauce

Directions:
Pre-heat the oven to 375 degrees.

Heat skillet over medium heat. Add diced onion, garlic and jalapeño pepper and saute for 5 minutes. Stir in black pepper, cumin, chili powder and fat-free crumbles. Cook until it’s heated thoroughly.

In a 9 x 13 Pyrex pan layer the bottom with enchilada sauce and cover with tortillas. Spoon in the meat-less (or potato) mixture and spread evenly over the tortillas.

Heat your skillet and add the beans and mash, stirring constantly. Stir in the lime juice. Combine the tomato, zucchini and cilantro and stir until mixed. Layer the beans over the meat-less mixture evenly. Top off the casserole with another layer of tortillas and cover with enchilada sauce. Bake for 15 minutes. Remove and let cool, top with green onions and olives (optional).

SERVING SIZE: 12 servings

NUTRITIONAL FACTS:
Calories……….192
Total Fat……..1 g
Cholesterol….0 mg
Sodium…………247 mg
Potassium……383 mg
Total Carbs….40 mg
Protein………….6 g

NOTES:

Source: Cooking Light

Notes: I have also made this as a two layer casserole, with a layer of corn tortillas and enchilada sauce between thee meatless mixture (or potato mixture) and the bean mixture. Either way, it comes out good and filling.