Vegan Mexican Pinto Beans

Pinto beans with cilantro on top and a corn tortilla on the side. Pic by M.C.

Boiled pinto beans are a naturally vegan dish. The recipe is Mexican, vegan, and a really affordable meal alone with the toppings of your choice. Sometimes I put nothing on the beans and just eat them with a corn tortilla. Usually we eat pinto beans with Spanish rice. But you can use the beans for burritos, tostadas, or refried beans.

This is a simple recipe that my mom made while I was growing up. My paternal grandmother used to boil the beans with salt and water. My mom added onion and garlic to her recipe. Sometimes adding one serrano makes it better. Before I was gluten free I used to use the Trader Joe’s white tortillas, warm them up on a cast iron tortilla warmer, spread on margarine, and roll up the tortilla to enjoy with the beans.

2 cups pinto beans, dried
water, filtered
1 onion, chopped
3-5 garlic cloves, pressed or minced
1 serrano, deseeded/minced, optional
1 tsp. sea salt

Yield: About six servings

Prep Time: 2 hours to prep onion/garlic and then boil beans

Put two cups of pinto beans in a pot. Cover with filtered water, just enough water to cover the beans. Put the lid on and set aside and let sit overnight. I don’t refrigerate the beans as they soak. More water might be needed before you go to bed if the beans soaked up the water. The next morning check the beans and cover with water if needed. When ready to cook I strain the water with the lid on, but a tad open, and tip the pot over the sink. Fill the pot with new water to the top of the beans. Chop onion, press garlic, half then deseed before mincing serrano and add to pot. Add sea salt. Set pot of beans on medium heat and bring to boil. Set on simmer for 1 1/2 hours.

Tips: I use pinto beans from the bulk aisle. I also use filtered water even to soak the beans. I try to not over fill the pot with water that way the beans aren’t too watery. If you end up with watery beans that’s okay use one of those spoons with slits. Just remember next time to use less water. Regarding the serrano, I take out the seeds for this recipe. I wear disposable vinyl gloves so my fingers don’t burn later. I also use a baby spoon to scrape out the seeds.

Happy Vegan!

Want more Mexican food?
Vegan Mexican Food
Vegan Margarita

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Copyright 2022 Melissa Crismon

Vegan Margarita

A Classic Margarita SoCal Style and Vegan. Pic by M.C.

This is not my usual healthy recipe but once in a while I need a hard one. I mean a stiff one. Oh never mind. Maybe it’s the fact that it’s like a sauna in California from the 58,000 pools of water that blew into the atmosphere from the Hunga Tonga-Hunga Ha’apai volcanic eruption. So I’m enjoying summer with a margarita or two.

Not all tequilas are vegan but most are. I use Patrón since I like it and it just so happens to be vegan. Growing up, my dad and I would to sing, “Jose Cuervo you are a friend of mine.” I couldn’t find the commercial, but they do make great ads. And Cuervo tequila is vegan too. As far as the Grand Marnier, Barnivore says it’s vegan, but if I find out it’s not then I will update the recipe. You can also use Cointreau or Triple Sec in place of Grand Marnier which is probably more affordable and they seem less sugary to me.

The purpose of this recipe is to get as close to what I have experienced in San Diego restaurants in Old Town. Except they use an oversized margarita glass. The pink Himalayan salt is my addition. I’ve never seen anyone use it on a margarita glass and it’s delicious. I used Rick Bayless’ Classic Margarita recipe and made it my own.

Fine pink Himalayan crystal salt, Sunfood
1 lime for wedges
20-25 ice cubes
4 1/2 ounces lime juice, fresh-squeezed
1 1/2 ounces agave syrup
1 1/2 ounces orange liqueur, Grand Marnier
4 1/2 ounces silver Tequila, Patrón

Yield: Perfect serving for two, in my opinion

Sprinkle about a tablespoon of pink Himalayan salt on a plate. Use a lime wedge to moisten the rim and then press the rim into salt. Add ice cubes to blender. Twenty five ice cubes works best to keep it slushy. For measuring, I use a shot glass that has the ounces written on one side. Add lime juice which may take 6-8 limes. Add agave, liqueur, and Tequila. Blend in blender.

Sanpellegrino mixed with Gerolsteiner. Pic by M.C.

When not in the mood for alcohol I love Gerolsteiner Sparkling water and/or Sanpellegrino Aranciata Rossa Sparkling water with blood orange juice. Gerolsteiner is my favorite and the best buy at Trader Joe’s. The water has bicarbonate in it that is good for pH balance and a good acid buffer. Sanpellegrino’s is currently vegan but I guess they weren’t before. I don’t like their water, but I discovered their carbonated juice. It does have added sugar which says stevia online, but not on the can. I don’t think I’ll buy this one again since I’m not clear on it being vegan. Others might like it if you need something nonalcoholic, but still tastes like you’re having something other than plane water or soda. ¡Salud!

Happy Vegan!

From blog of

Copyright 2022 Melissa Crismon