Vegan Slow Cooker Pinto Beans Recipe

Craving delicious, hearty, and easy Mexican food? These vegan slow cooker pinto beans are the answer! Perfect as a side for veggie fajitas, tacos, burritos, or simply enjoyed on their own with some crusty bread. This recipe is incredibly adaptable – try it with other beans like black beans or kidney beans for a fun twist. Get ready for a flavor explosion that will impress the whole family! Minimal prep, maximum flavor – slow cooking at its finest.

Prep Time 15 mins
Cook Time 435 mins
Calories 116.5 kcal
Protein 9g
Rating 4.4 (10 Reviews)
Vegan Slow Cooker Pinto Beans 38

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Slow Cooker Pinto Beans

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How to Make Vegan Slow Cooker Pinto Beans

  1. Spray your slow cooker with cooking spray.
  2. Rinse 1 pound of dried pinto beans and pick out any debris. Add them to the slow cooker.
  3. Add 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and a pinch of cayenne pepper (optional) to the beans.
  4. Stir well to ensure each bean is evenly coated with the spice mixture.
  5. Add 1 medium onion (chopped), 1 (14.5 ounce) can diced tomatoes (undrained), 2 cloves garlic (minced), and 1/4 cup chopped fresh cilantro to the beans.
  6. Stir thoroughly to combine all ingredients.
  7. Pour 4 cups of water over the beans.
  8. Cook on high for 5-7 hours, or on low for 8-10 hours, stirring occasionally. The beans are done when they are tender and easily mashed.

Nutrition Information (Approximate per serving)

Sodium

24 g

Sugar

6g

Fat

2g

Carbs

5g