35+ Mouthwetring Friday Vegan Pinto Bean Recipes for Your Dinner

As the workweek comes to a close, there’s nothing better than indulging in a cozy, satisfying meal to kick off your weekend.

Whether you’re vegan or just looking to eat more plant-based meals, pinto beans are a fantastic ingredient to add to your Friday night feast. Packed with protein, fiber, and rich in flavor, these little legumes can be transformed into countless delicious dishes.

In this post, we’ve rounded up over 35 vegan pinto bean recipes to help you create everything from hearty stews and savory tacos to creamy dips and vibrant salads.

Perfect for meal prepping or a quick dinner, these recipes will add variety and excitement to your Fridays while keeping your meals fresh and healthy.

35+ Mouthwetring Friday Vegan Pinto Bean Recipes for Your Dinner

Pinto beans are versatile, nutritious, and delicious, making them the perfect choice for a vegan-friendly Friday night meal.

With these 35+ recipes, you have endless options to explore in the kitchen—from bold and spicy to light and fresh.

Whether you’re cooking for yourself or a crowd, these vegan pinto bean dishes will leave you satisfied and ready to enjoy the weekend ahead.

So why wait?

Get inspired, gather your ingredients, and start cooking your way to a flavorful and fulfilling Friday night dinner!

Vegan Pinto Bean Lettuce Wraps

These vegan pinto bean lettuce wraps are a perfect low-carb option for lunch, combining the protein-packed goodness of pinto beans with fresh veggies and a savory sauce. Served in crisp lettuce leaves instead of bread, they provide a crunchy, flavorful bite without the carbs. This simple, quick recipe is great for meal prepping or a nutritious mid-week meal.

Ingredients:

• 1 can of pinto beans (drained and rinsed)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp taco seasoning (or cumin and chili powder)
• 1/2 avocado, sliced
• 8-10 large lettuce leaves (romaine or butter lettuce)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and red bell pepper and sauté until softened, about 5 minutes.
2. Add the pinto beans to the skillet and cook for 2-3 minutes, mashing slightly with a fork or potato masher.
3. Stir in taco seasoning (or cumin and chili powder) and cook for another 2-3 minutes, allowing the flavors to meld.
4. Season with salt and pepper to taste.
5. Spoon the bean mixture into the center of each lettuce leaf.
6. Top with avocado slices, fresh cilantro, and a squeeze of lime.
7. Serve immediately or refrigerate for later use.

These Vegan Pinto Bean Lettuce Wraps are not only low in carbs but also high in fiber and plant-based protein, making them an ideal lunch option for anyone following a keto or low-carb diet. The crisp lettuce provides the perfect vessel for the flavorful beans and fresh toppings. You’ll love the contrast between the tender filling and crunchy lettuce, creating a satisfying and nutritious meal that’s quick to prepare.

Pinto Bean & Zucchini Keto Stir-Fry

This Pinto Bean & Zucchini Keto Stir-Fry is a wonderful, low-carb option packed with veggies and protein. The earthy flavor of the pinto beans blends perfectly with the tender zucchini, and the simple stir-fry method keeps the ingredients fresh and vibrant. It’s a fantastic dish for those seeking a keto lunch that is satisfying and easy to make.

Ingredients:

• 1 cup cooked pinto beans (or canned, drained, and rinsed)
• 2 medium zucchinis, sliced into half-moons
• 1 tbsp olive oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and bell pepper and stir-fry for 3-4 minutes until softened.
3. Add the zucchini slices and cook for another 5 minutes, stirring occasionally, until tender but still crisp.
4. Stir in the cooked pinto beans, soy sauce, garlic powder, cumin, and season with salt and pepper. Cook for another 2-3 minutes, letting the beans heat through.
5. Garnish with fresh parsley before serving.

This Pinto Bean & Zucchini Keto Stir-Fry is the perfect balance of textures and flavors. The pinto beans provide a hearty protein source, while the zucchini offers lightness and freshness. The stir-fry method ensures that the vegetables retain their nutrients and vibrant color. This dish is not only quick to prepare but also customizable with your favorite low-carb veggies. It’s a healthy, satisfying, and keto-friendly lunch that’s perfect for those looking to eat clean without compromising on taste.

Vegan Pinto Bean Salad with Avocado

This Vegan Pinto Bean Salad with Avocado is a refreshing and light dish that makes for an ideal low-carb, keto lunch. Combining the protein of pinto beans with the creamy texture of avocado and a tangy lime dressing, this salad is both satisfying and nutrient-packed. It’s a great option when you want something fresh, filling, and easy to prepare.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 1 ripe avocado, diced
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the pinto beans, avocado, cucumber, red onion, tomato, and cilantro.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine, ensuring the beans and veggies are evenly coated.
4. Taste and adjust seasoning as needed, adding more lime juice or salt if desired.
5. Serve immediately or chill in the refrigerator for 20 minutes before serving.

This Vegan Pinto Bean Salad with Avocado is a light yet filling option that’s perfect for a keto lunch. The creamy avocado adds richness while the beans provide a hearty source of protein and fiber. The fresh vegetables bring a burst of flavor, and the simple lime dressing ties everything together beautifully. This salad is a great way to enjoy pinto beans without the carbs and is easily adaptable to suit your preferences. It’s a vibrant, nutritious meal that will leave you feeling energized and satisfied.

Vegan Pinto Bean and Cauliflower Rice Bowl

This Vegan Pinto Bean and Cauliflower Rice Bowl is a perfect keto lunch packed with flavor and nutrients. By swapping traditional rice for cauliflower rice, it drastically reduces the carb count while still offering the hearty and comforting texture. Pinto beans provide a plant-based protein boost, and the crunchy vegetables and simple seasoning round out this satisfying dish.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 2 cups cauliflower rice (fresh or frozen)
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 small bell pepper, diced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tbsp lime juice

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 4-5 minutes, until softened.
2. Add the cauliflower rice to the skillet and cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
3. Stir in the pinto beans, cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes until everything is well combined and heated through.
4. Squeeze lime juice over the mixture and toss to combine.
5. Serve in bowls and garnish with fresh cilantro.

This Vegan Pinto Bean and Cauliflower Rice Bowl is the perfect light yet filling meal for anyone following a keto diet. The cauliflower rice acts as a low-carb substitute for traditional rice, keeping this bowl fresh and light, while the pinto beans offer a rich source of plant-based protein. The flavors of cumin, chili powder, and lime create a zesty, savory combination that makes this meal both nutritious and satisfying.

Pinto Bean and Avocado Stuffed Portobello Mushrooms

These Pinto Bean and Avocado Stuffed Portobello Mushrooms are an elegant and delicious low-carb option for a keto lunch. The meaty texture of the portobello mushrooms serves as a perfect base, while the creamy avocado and protein-packed pinto beans fill the center. Topped with spices and a light drizzle of olive oil, these stuffed mushrooms are flavorful and filling.

Ingredients:

• 4 large portobello mushrooms, stems removed and cleaned
• 1 can pinto beans, drained and rinsed
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the portobello mushrooms on a baking sheet, gill side up. Drizzle with olive oil and season with salt, pepper, garlic powder, and paprika.
3. Roast the mushrooms for 10-12 minutes until they are tender.
4. While the mushrooms are roasting, mash the pinto beans in a bowl and mix with the diced avocado and red onion. Season with salt and pepper to taste.
5. Once the mushrooms are roasted, remove them from the oven and stuff each mushroom cap with the pinto bean and avocado mixture.
6. Return the stuffed mushrooms to the oven for an additional 5-7 minutes to heat through.
7. Garnish with fresh parsley before serving.

These Pinto Bean and Avocado Stuffed Portobello Mushrooms are a fantastic low-carb lunch that’s rich in flavor and packed with nutrients. The meaty portobello mushrooms provide a perfect vessel for the creamy avocado and hearty pinto beans, making for a filling, satisfying meal. This recipe is a great way to enjoy a savory, keto-friendly lunch that’s full of healthy fats and protein, without compromising on flavor.

Spicy Pinto Bean and Cabbage Stir-Fry

This Spicy Pinto Bean and Cabbage Stir-Fry is an exciting, low-carb, and keto-friendly lunch option. The dish combines the mild earthiness of pinto beans with the crunchiness of cabbage and a spicy kick from chili flakes and hot sauce. This stir-fry is quick to prepare and incredibly satisfying, making it a great choice when you need a healthy lunch that’s packed with flavor.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 2 cups shredded cabbage (green or purple)
• 1 tbsp olive oil
• 1 small onion, thinly sliced
• 1 garlic clove, minced
• 1 tbsp hot sauce (adjust to your spice preference)
• 1/2 tsp chili flakes
• 1 tbsp soy sauce (or tamari for gluten-free)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
3. Stir in the cabbage and cook for about 5 minutes until the cabbage starts to soften but still retains some crunch.
4. Add the pinto beans, hot sauce, chili flakes, soy sauce, salt, and pepper. Stir well and cook for another 3-4 minutes until everything is heated through and well-coated in the spices.
5. Taste and adjust seasoning as needed, adding more hot sauce or soy sauce for flavor.
6. Garnish with fresh cilantro and serve immediately.

This Spicy Pinto Bean and Cabbage Stir-Fry is a flavorful, low-carb, and keto-friendly lunch that’s packed with fiber and plant-based protein. The crunch of the cabbage pairs beautifully with the creamy pinto beans, and the spicy seasoning adds a kick that elevates the dish. It’s a quick and easy recipe that’s perfect for busy lunch breaks, offering a healthy, satisfying meal that won’t derail your keto goals.

Vegan Pinto Bean & Spinach Stuffed Avocados

These Vegan Pinto Bean & Spinach Stuffed Avocados are a creamy and satisfying low-carb lunch. The richness of ripe avocado pairs perfectly with a seasoned pinto bean and spinach filling. The recipe is simple, quick to make, and packed with healthy fats, protein, and fiber. This meal is also visually stunning, making it a great option for meal prep or when you want to impress guests with a keto-friendly dish.

Ingredients:

• 2 ripe avocados, halved and pitted
• 1 can pinto beans, drained and rinsed
• 1 cup fresh spinach, chopped
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• 1 tbsp lime juice

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes, until wilted.
2. Add the pinto beans to the skillet and cook for another 3-4 minutes, mashing the beans slightly with a fork to combine with the spinach.
3. Stir in the garlic powder, cumin, salt, and pepper, and cook for another 2 minutes to allow the flavors to meld.
4. Remove from heat and let the mixture cool slightly.
5. Scoop the bean and spinach mixture into the avocado halves.
6. Drizzle with lime juice and garnish with fresh cilantro before serving.

These Vegan Pinto Bean & Spinach Stuffed Avocados are an incredibly delicious and nutrient-packed keto lunch. The creamy avocado balances out the savory, slightly spiced pinto beans and sautéed spinach, creating a dish that is both satisfying and low in carbs. This recipe is perfect for those following a keto or low-carb diet and is quick to prepare while being full of flavor and healthy fats.

Pinto Bean & Cucumber Noodle Salad

This Pinto Bean & Cucumber Noodle Salad is a refreshing, low-carb, and keto-friendly lunch that is both crisp and satisfying. The crunchy cucumber noodles act as a light, refreshing base, while the protein-packed pinto beans provide a hearty filling. With a tangy lemon dressing, this salad is bursting with flavor and is perfect for meal prep or a quick lunch.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 2 medium cucumbers, spiralized into noodles
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a large bowl, combine the cucumber noodles, cherry tomatoes, red onion, and pinto beans.
2. In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, making sure the cucumbers and beans are evenly coated.
4. Garnish with fresh dill or parsley before serving.

This Pinto Bean & Cucumber Noodle Salad is the perfect light yet filling lunch that stays within your low-carb and keto goals. The crisp cucumber noodles provide a fresh, hydrating base, while the pinto beans offer a protein boost. The tangy lemon dressing enhances the flavors of the vegetables, making this a refreshing and satisfying meal. This salad is easy to make and perfect for hot days when you want something light and energizing.

Pinto Bean Cauliflower Tacos

These Pinto Bean Cauliflower Tacos are a great low-carb alternative to traditional tacos. By using cauliflower instead of tortillas, this dish stays keto-friendly while still offering a hearty, flavorful taco experience. The pinto beans provide a savory base, and the combination of roasted cauliflower, spicy seasonings, and fresh toppings makes these tacos a satisfying lunch option.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can pinto beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
2. Spread the cauliflower on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and slightly crispy on the edges.
3. While the cauliflower is roasting, heat the pinto beans in a skillet over medium heat, mashing them slightly with a fork. Season with salt, pepper, and a pinch of cumin.
4. Once the cauliflower is done, remove from the oven and set aside.
5. To assemble the tacos, spoon some mashed pinto beans into a serving bowl and top with roasted cauliflower, avocado slices, and fresh cilantro.
6. Serve with lime wedges for a zesty kick.

These Pinto Bean Cauliflower Tacos are a wonderful low-carb alternative to traditional tacos, combining the creamy pinto beans with the smoky, spicy roasted cauliflower. The freshness of the avocado and the cilantro garnish balance out the rich flavors, creating a well-rounded and satisfying meal. This taco recipe is not only keto-friendly but also packed with nutrients, making it an excellent choice for anyone looking to enjoy tacos while maintaining a low-carb diet.

Pinto Bean and Broccoli Stir-Fry with Almonds

This Pinto Bean and Broccoli Stir-Fry with Almonds is a vibrant and nutritious keto lunch that’s full of flavor and crunch. The protein-rich pinto beans combine beautifully with the crunchy, nutrient-packed broccoli, while the addition of toasted almonds provides a satisfying crunch. Lightly seasoned with soy sauce and sesame oil, this dish is simple, healthy, and incredibly delicious.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tbsp sesame oil
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp garlic powder
• 1/2 tsp ground ginger
• 1/4 cup sliced almonds, toasted
• Salt and pepper, to taste
• Fresh green onions, for garnish

Instructions:

1. Heat the olive oil and sesame oil in a large skillet or wok over medium-high heat. Add the broccoli florets and sauté for 4-5 minutes until tender but still crisp.
2. Add the pinto beans to the skillet and cook for another 2-3 minutes, stirring occasionally.
3. Stir in the soy sauce, garlic powder, ground ginger, salt, and pepper. Cook for an additional 2 minutes, allowing the flavors to meld.
4. Top the stir-fry with toasted sliced almonds and garnish with fresh green onions.
5. Serve immediately.

This Pinto Bean and Broccoli Stir-Fry with Almonds is a perfect low-carb and keto-friendly meal that’s both satisfying and packed with nutrients. The pinto beans provide plant-based protein, while the broccoli offers fiber and vitamins. The toasted almonds add a delightful crunch and nutty flavor, making this stir-fry a wholesome and delicious lunch option.

Pinto Bean and Mushroom Lettuce Wraps

These Pinto Bean and Mushroom Lettuce Wraps are a low-carb, vegan alternative to traditional wraps. The earthy mushrooms and protein-packed pinto beans are seasoned with savory spices and wrapped in crisp lettuce leaves for a fresh, crunchy bite. This recipe is easy to prepare, making it a quick and healthy lunch option for anyone following a keto diet.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 8-10 large lettuce leaves (romaine or butter lettuce)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
3. Stir in the pinto beans, garlic powder, cumin, smoked paprika, salt, and pepper. Cook for another 3 minutes until the beans are heated through.
4. To assemble, spoon the bean and mushroom mixture into the center of each lettuce leaf.
5. Garnish with fresh cilantro and serve with lime wedges for a zesty touch.

These Pinto Bean and Mushroom Lettuce Wraps are a fantastic keto-friendly lunch that’s both satisfying and flavorful. The combination of earthy mushrooms and creamy pinto beans is a great way to enjoy plant-based protein while keeping carbs low. The lettuce wraps are light and fresh, making this dish an ideal option for a quick, healthy lunch that doesn’t compromise on taste.

Pinto Bean and Avocado “Toast” on Cucumber Slices

This Pinto Bean and Avocado “Toast” on Cucumber Slices is a creative, low-carb alternative to traditional avocado toast. The crispy cucumber slices act as the perfect base, while the creamy avocado and seasoned pinto beans add a rich, hearty topping. This simple recipe is packed with healthy fats, protein, and fiber, making it a filling and nutritious keto lunch option.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 1 ripe avocado, mashed
• 1 cucumber, sliced into thick rounds
• 1 tsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Mash the avocado in a bowl and season with salt, pepper, and a squeeze of lime juice.
2. In a separate bowl, mash the pinto beans and season with garlic powder, chili flakes (if using), and a pinch of salt.
3. Arrange the cucumber slices on a serving platter.
4. Spoon a layer of mashed pinto beans onto each cucumber slice, then top with a dollop of mashed avocado.
5. Drizzle the olive oil over the top and garnish with fresh cilantro.
6. Serve with lime wedges for added flavor.

This Pinto Bean and Avocado “Toast” on Cucumber Slices is a fun and refreshing way to enjoy a keto lunch that’s light yet filling. The cucumber provides a crisp, hydrating base, while the pinto beans and avocado offer richness and protein. This recipe is quick to make and perfect for anyone looking for a low-carb snack or lunch that’s healthy, satisfying, and full of flavor.!

Pinto Bean and Zucchini Fritters

These Pinto Bean and Zucchini Fritters are crispy, savory, and full of flavor. The combination of grated zucchini and mashed pinto beans creates a hearty, satisfying base, while a simple seasoning of garlic, cumin, and parsley brings out the best in this dish. These fritters are a great low-carb option for a keto lunch and can be enjoyed on their own or paired with a light dipping sauce.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 1 medium zucchini, grated
• 2 tbsp almond flour (or coconut flour)
• 1 tbsp nutritional yeast (optional)
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil (for frying)
• Lemon wedges, for serving

Instructions:

1. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or paper towels.
2. In a large bowl, mash the pinto beans until smooth, leaving some chunks for texture.
3. Add the grated zucchini, almond flour, nutritional yeast (if using), garlic powder, cumin, salt, pepper, and parsley to the mashed beans. Mix until everything is well combined.
4. Heat olive oil in a skillet over medium heat.
5. Form the mixture into small patties and fry them in the skillet for 3-4 minutes on each side, until golden brown and crispy.
6. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil.
7. Serve with a squeeze of lemon.

These Pinto Bean and Zucchini Fritters are a perfect keto lunch that is both savory and crispy. The zucchini adds moisture and texture while keeping the dish low-carb, and the pinto beans provide a protein-packed, hearty base. These fritters are delicious on their own or paired with a simple dipping sauce like tahini or avocado crema. Quick to make, they are an ideal meal for those looking for a satisfying, low-carb, and healthy lunch option.

Pinto Bean and Roasted Pepper Salad

Pinto Bean and Roasted Pepper Salad is a vibrant, flavorful dish that’s perfect for a light, low-carb lunch. The smoky, roasted peppers pair beautifully with the creamy pinto beans, and the addition of red onion and fresh herbs brings a burst of freshness to each bite. This salad is simple to prepare and full of flavor, making it a great choice for anyone on a keto diet.

Ingredients:

• 1 can pinto beans, drained and rinsed
• 2 red bell peppers, roasted and sliced
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp ground cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. To roast the peppers, place them on a baking sheet and roast at 400°F (200°C) for 20-25 minutes, turning them halfway through, until the skins are blackened. Once done, remove from the oven and let them cool before peeling off the skins and slicing them into strips.
2. In a large bowl, combine the pinto beans, roasted pepper strips, red onion, olive oil, red wine vinegar, cumin, salt, and pepper. Toss to combine.
3. Garnish with fresh cilantro or parsley and serve chilled or at room temperature.

This Pinto Bean and Roasted Pepper Salad is a light, low-carb, and refreshing meal that’s full of bold flavors. The combination of smoky roasted peppers, creamy pinto beans, and tangy red wine vinegar makes for a delightful salad that’s both satisfying and nutritious. Perfect for a keto lunch, this dish is easy to prepare and great for meal prep, keeping you on track with your low-carb goals while providing a burst of fresh flavor.

Pinto Bean and Eggplant Bake

This Pinto Bean and Eggplant Bake is a hearty, comforting dish that’s perfect for a satisfying low-carb, vegan lunch. Layers of roasted eggplant, seasoned pinto beans, and a rich tomato sauce come together to create a filling and flavorful meal. Baked to perfection, this dish is hearty yet low in carbs, making it ideal for those following a keto diet.

Ingredients:

• 1 large eggplant, sliced into rounds
• 1 can pinto beans, drained and rinsed
• 1 cup crushed tomatoes (preferably no sugar added)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp ground cumin
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt, pepper, and garlic powder. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and slightly caramelized.
3. While the eggplant is roasting, heat the crushed tomatoes in a saucepan over medium heat. Add the pinto beans, oregano, cumin, salt, and pepper. Simmer for 5-7 minutes, allowing the flavors to meld.
4. Once the eggplant is roasted, layer the eggplant slices in a baking dish and top with the pinto bean and tomato mixture.
5. Bake for another 15-20 minutes until everything is hot and bubbling.
6. Garnish with fresh basil or parsley before serving.

This Pinto Bean and Eggplant Bake is a fantastic, low-carb, and keto-friendly lunch that is both hearty and satisfying. The roasted eggplant provides a rich, savory base, while the pinto beans and tomato sauce add depth and flavor. This dish is a great way to enjoy a comforting, plant-based meal that’s packed with fiber, protein, and nutrients, making it a perfect addition to your keto lunch rotation.

Note: More recipes are coming soon