Smoky Vegan Frijoles Charros
A hearty, plant-based take on traditional Mexican charro beans. Browned mushrooms replace bacon, delivering deep umami and smokiness alongside fire-roasted tomatoes, jalapeños, and warming spices. Serve this brothy, flavor-packed bean dish in bowls with fresh cilantro for an authentic and satisfying meal.
Details
- Author: CuisineSavvy
- Cuisine: Mexican
- Course: Main
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Diet: Vegan
- Tags: Mexican, Vegan, Smoky, Beans, Comfort Food, One-Pot, Gluten-Free, High-Protein
Nutritional Values
High in plant-based protein and fiber from pinto beans, rich in antioxidants from fire-roasted tomatoes and smoked paprika, and packed with immune-supporting vitamins from garlic, onion, and cilantro. Low in saturated fat and naturally cholesterol-free.
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| Monounsaturated Fat | tbc | -- |
| Polyunsaturated Fat | tbc | -- |
| Cholesterol | tbc | -- |
| Sodium | tbc | -- |
| Total Carbohydrate | tbc | -- |
| Dietary Fiber | tbc | -- |
| Total Sugars | tbc | -- |
| Protein | tbc | -- |
| Vitamin D | tbc | -- |
| Calcium | tbc | -- |
| Iron | tbc | -- |
| Potassium | tbc | -- |
Ingredients
Instructions
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Smoky Vegan Frijoles Charros A hearty, plant-based take on traditional Mexican charro beans. Browned mushrooms replace bacon, delivering deep umami and smokiness alongside fire-roasted tomatoes, jalapeños, and warming spices. Serve this brothy, flavor-packed bean dish in bowls with fresh cilantro for an authentic and satisfying meal. Ingredients [ ] 2 cups cooked pinto beans (or 1 15-oz can, drained and rinsed) [ ] 8 oz mushrooms (cremini or baby bella), finely diced [ ] 1 medium onion, diced [ ] 4 cloves garlic, minced [ ] 1 jalapeño, seeded and diced [ ] 1 14-oz can fire-roasted diced tomatoes [ ] 2 tsp smoked paprika [ ] 1 tsp ground cumin [ ] 3 cups vegetable broth [ ] 2 tbsp olive oil [ ] 1 tsp liquid smoke (optional, for extra smokiness) [ ] Salt and black pepper to taste [ ] 1/4 cup fresh cilantro, chopped [ ] Lime wedges for serving Instructions [ ] 1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the finely diced mushrooms and cook for 6–8 minutes, stirring occasionally, until deeply browned and caramelized. [ ] 2. Add the diced onion and cook for 3–4 minutes until softened. [ ] 3. Stir in the minced garlic and diced jalapeño and cook for 1 minute until fragrant. [ ] 4. Add 2 tsp smoked paprika and 1 tsp ground cumin, stirring to coat the vegetables in the spices and toast them slightly, about 30 seconds. [ ] 5. Pour in the fire-roasted diced tomatoes with their juices, 2 cups cooked pinto beans, and 3 cups vegetable broth. Add 1 tsp liquid smoke if using. Stir to combine. [ ] 6. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 10–12 minutes, allowing the flavors to meld while keeping the broth soupy. [ ] 7. Season with salt and black pepper to taste. The beans should be brothy enough to serve in bowls. [ ] 8. Ladle into bowls and garnish generously with 1/4 cup fresh chopped cilantro. Serve with lime wedges on the side for squeezing. https://www.cuisinesavvy.com/recipe/smoky-vegan-frijoles-charros
External Recipes
- Smoky Vegan Frijoles Charros (Health Score: 82)
HealthScore: 90
HealthScore 90/100, model-migration calibration v2 from raw rubric score 78/100: whole-food plant-based quality 62/70; fibre and macronutrient quality 27/30; deductions: added oils -8, sodium -3. Whole-plant categories identified: Beans, Vegetables, Herbs & Spices.