These Charro Beans are super easy to make in one pot for 20 minute meals, and made with authentic Mexican spices that will add a lot of delicious flavor. A high protein meal, which the whole family will love. Kids friendly, satisfying and naturally vegan.
Beans are magic. They are a source for plant based protein, filling and taste amazing. Just think of dishes like this Cajun Pasta, the One Pot Chili Mac and Cheese, or the Green Chili Enchiladas [vegan, gf].
For more fantastic protein rich food ,use the search bar, use the word “beans” and enjoy!
I hope you come on board with these Charro Beans: protein rich, made in one pot, filling, satisfying, hearty, packed with delicious flavors in and out, versatile, perfect for cheap healthy meals that everyone can cook and will devour.
What are Charro Beans
Traditional Charro Beans aren’t vegan. They are made with bacon, chicken broth and from time to time you can find some sausage. In my version I used mushrooms which will lead to a hearty and meaty texture.
What you need for these Charro Beans
- pinto beans
- minced garlic
- onions
- mushrooms
- tomatoes (I used fresh ones)
- vegetable broth
All you need for this recipe is 6 simple ingredient not including salt and pepper.
You can add optionally some Mexican Spices for even more flavor. These include:
- cumin
- smoked paprika
- 2 chills
- garlic powder
- chili powder
- cinnamon
Feel free to use all of these seasonings, or start with one or two from the optional suggestions.
How to make Charro Beans
In a pot heat a bit of oil, or vegetable broth for oil free cooking. Add onions, garlic and optional chilis. Fry everything for around 2 minutes.
Now add mushrooms, pinto beans, vegetable broth, tomatoes, and season with salt and pepper. If you would like to use the other optional Mexican seasoning feel free to add them now. Cook everything for around 10 minutes. Enjoy!
This is an amazing make ahead meal prep recipe. So easy, great for lunches, dinners that the whole will love. Trust me also really excellent with rice or quinoa.
Budget friendly and rich in flavor, filling, satisfying – what’s not to love? Right, it is a keeper which is so practical during the week when you don’t feel like cooking. Make a big batch and eat whenever you like and want.
Flavors will taste even better, when made ahead.
Variations and uses
Charro beans slow cooker: give everything in your slow cooker. Decide when it should be all done and choose the right setting. This means you can make it the morning, coming home later and devour, yum.
Instant pot: With some oil, add onion, garlic and use the saute function for 1 minute. After that add optional chili, beans, tomatoes, vegetable broth and season with salt and pepper. Note: using the optional seasonings like cumin, cinnamon, smoked paprika, garlic and chili powder add them now, otherwise skip and go straight forward. Cover with the lid, set to high pressure for 4 minutes, don’t forget to seal the lid. Use finally quick release.
Mexican rice: serve these Charro Beans with Mexican rice for a even more delicious meal with my Healthy Mexican Cheese Rice.
Enchilada filling: Also great for all your enchiladas, add a bit of guacamole and dairy free sour creme to it. Also tomato salsa, yes dream big.
Give these Charro Beans a try, so delicious.
Tag me on Instagram or Facebook with snapped picture, show off.
Love seeing all your remakes, Florian.
Charro Beans
These Charro Beans are super easy to make in one pot for 20 minute meals, and made with authentic Mexican spices that will add a lot of delicious flavor. A high protein meal, which the whole family will love. Kids friendly, satisfying and naturally vegan.
Ingredients
- 2 15 oz cans pinto beans
- 5 cloves garlic
- 1 cup onions, chopped
- 8 oz brown mushrooms, chopped
- 1 1/4 cup vegetable broth
- 2 cups chopped tomatoes
- salt, pepper to taste
Optional:
- 3 tsp cumin
- 2 tsp smoked paprika
- 1 tsp chili powder
- 2 chills
- 2 tsp garlic powder
- 1/2 tsp cinnamon
Instructions
- In a pot heat a bit of oil, or vegetable broth for oil free cooking. Add onions, garlic and optional chilis. Fry everything for around 2 minutes.
- Now add mushrooms, pinto beans, vegetable broth, tomatoes, and season with salt and pepper. If you would like to use the other optional Mexican seasoning feel free to add them now.
- Cook everything for around 10 minutes.
Nutrition Information:
Yield: 4 Serving Size: 1.5 cupsAmount Per Serving: Calories: 245Total Fat: 1.7gSaturated Fat: 0.4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 400mgCarbohydrates: 47gFiber: 13.4gSugar: 8.7gProtein: 13.2g