Charro Beans - Vegetarian Style
I absolutely love traditional charro beans, but this vegetarian version does not disappoint. This recipe is the perfect crowd pleaser; it's spicy, filling, and full of flavor. It's also perfect for meal prepping! You're gonna love it.
Video
Ingredients
- ½ Yellow Onion Finely diced
- 1 Bell Pepper Diced
- 1 Small Sweet Potato Small diced
- 1 Yellow Squash Diced
- 1 Zucchini Diced
- 1 tbsp Olive Oil
- 2 cups Pinto Beans Cooked
- ½ cup Tomatoes Small diced canned
- 1 ½ cups Vegetable Or chicken broth
- ¼ cup Tomato Sauce Or 1 tbsp tomato paste
- 1 cup Mild or Medium Chopped NM Green Chile
- ¾ tsp Garlic Powder Or 1 garlic clove minced
- 1 tsp Salt
Instructions
- Heat 1 tbsp olive oil in a large saucepan.
- Add diced onions and bell peppers; cook for about 2 minutes.
- Next add diced zucchini, squash and potatoes.
- Continue cooking for five minutes.
- Now add 2 cups pinto beans, ½ cup diced tomatoes, 1 ½ cups broth, ¼ cup tomato sauce OR 1 tbsp tomato paste, and 1 cup NM green chile.
- Stir to completely combine.
- Once it is boiling add ¾ tsp garlic powder and 1 tsp salt.
- Cook for approximately 20-30 minutes, or until the sauce has thickened.
- Serve over rice, or enjoy alone.
- I love to make a big batch of these beans and use them for meal prep throughout the week.
- I often have leftover beans for this recipe, but you can definitely use canned pintos.
- Enjoy!
Notes
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