25+ Delicious Saturday Vegan Pinto Bean Recipes to Delight Your Taste Buds

When it comes to versatile, budget-friendly, and nutritious plant-based staples, pinto beans take center stage.

These humble legumes are a powerhouse of protein, fiber, and essential nutrients, making them perfect for creating hearty vegan meals.

Whether you’re planning a cozy family dinner, meal-prepping for the week, or whipping up a quick lunch, pinto beans can be the star ingredient in countless recipes.

This collection of 25+ Saturday vegan pinto bean recipes is your go-to guide for transforming simple beans into mouthwatering dishes.

From savory enchiladas and wraps to vibrant salads and stews, you’ll find recipes that suit every taste and occasion.

These recipes not only celebrate the flavor and versatility of pinto beans but also provide wholesome options to energize your weekend. Let’s dive into these delicious vegan creations!

25+ Delicious Saturday Vegan Pinto Bean Recipes to Delight Your Taste Buds

Pinto beans are more than just an affordable pantry staple; they’re a gateway to crafting diverse and satisfying vegan meals.

This curated collection of 25+ Saturday vegan pinto bean recipes showcases how easily you can elevate this ingredient into something extraordinary.

With dishes that range from light and refreshing salads to hearty mains like enchiladas and stews, these recipes offer endless possibilities to make your weekends more flavorful and nutritious.

Whether you’re cooking for yourself, hosting friends, or preparing a family feast, these recipes are guaranteed to impress and nourish.

By incorporating pinto beans into your meals, you’re embracing plant-based eating without compromising on taste or creativity.

Vegan Pinto Bean Chili

This hearty vegan chili combines pinto beans, fresh vegetables, and a medley of spices to create a comforting and satisfying dish. It’s perfect for a cozy Saturday meal and can be served with cornbread or rice for a wholesome, protein-packed option. The recipe is simple, yet the flavors are bold and rich.

Ingredients

• 2 cups cooked pinto beans (or 1 can, drained and rinsed)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 1 carrot, diced
• 2 cups crushed tomatoes
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sauté until fragrant and translucent.
2. Stir in the bell pepper and carrot, cooking for about 5 minutes until softened.
3. Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir for 1 minute to toast the spices.
4. Pour in the crushed tomatoes and vegetable broth. Mix well and bring to a simmer.
5. Add the pinto beans and cook on low heat for 20 minutes, stirring occasionally to let the flavors meld.
6. Season with salt and pepper. Adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro and lime wedges.

This vegan pinto bean chili is the ultimate comfort food with a smoky, spicy flavor profile. It’s versatile enough to be customized with additional vegetables or toppings, and leftovers taste even better the next day!

Pinto Bean Vegan Tacos

These vibrant vegan tacos use seasoned pinto beans as a flavorful and filling base. Paired with a variety of toppings, they are ideal for a quick, fun, and delicious Saturday dinner. The tacos are a fantastic way to highlight the humble pinto bean.

Ingredients

• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1 avocado, sliced
• ¼ cup vegan sour cream or plain vegan yogurt
• Lime wedges, for serving

Instructions

1. Heat olive oil in a skillet over medium heat. Add the pinto beans and mash slightly with the back of a spoon.
2. Stir in cumin, smoked paprika, garlic powder, and onion powder. Season with salt and pepper. Cook for 5 minutes until heated through.
3. Warm the corn tortillas in a dry skillet or microwave.
4. Assemble the tacos by layering the bean mixture, shredded lettuce, diced tomatoes, and avocado slices.
5. Drizzle with vegan sour cream and serve with lime wedges.

These vegan pinto bean tacos are a delightful combination of textures and flavors, offering both satisfaction and freshness. The customizable toppings make them perfect for a casual meal or a fun gathering.

Vegan Pinto Bean Soup

This warm and nourishing soup features pinto beans simmered with aromatic vegetables and herbs for a cozy Saturday treat. The simplicity of this recipe allows the natural flavors of the beans to shine, creating a wholesome and flavorful dish.

Ingredients

• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots, sautéing until softened, about 5 minutes.
2. Add garlic and cook for another minute until fragrant.
3. Stir in the pinto beans, vegetable broth, thyme, and smoked paprika. Bring to a simmer.
4. Cook uncovered for 20 minutes, allowing the flavors to develop.
5. Season with salt and pepper to taste. Adjust seasoning if needed.
6. Serve hot, garnished with fresh parsley.

This vegan pinto bean soup is comforting and nutritious, perfect for enjoying on a lazy Saturday. It pairs beautifully with crusty bread or a simple side salad, making it a versatile and crowd-pleasing dish.

Vegan Pinto Bean and Rice Casserole

This hearty pinto bean and rice casserole is an ideal Saturday dish, combining nutritious ingredients with warm, comforting flavors. Layered with spiced beans, rice, and a hint of vegan cheese, it’s a wholesome meal for the entire family.

Ingredients

• 2 cups cooked pinto beans
• 1 cup cooked brown rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup vegan shredded cheese (optional)
• Fresh parsley or cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sauté until fragrant.
3. Stir in the pinto beans, diced tomatoes, cumin, chili powder, and smoked paprika. Cook for 5 minutes to blend flavors.
4. Spread the cooked rice in an even layer at the bottom of a greased casserole dish.
5. Top with the bean mixture and sprinkle vegan cheese on top if using.
6. Bake for 20 minutes, until the cheese is melted and the casserole is heated through.
7. Garnish with fresh parsley or cilantro before serving.

This casserole is a comforting and nourishing meal that’s easy to make and packed with flavor. It’s perfect for meal prepping or sharing with loved ones on a relaxed weekend night.

Vegan Pinto Bean and Avocado Salad

Fresh and vibrant, this salad combines creamy avocado with seasoned pinto beans for a healthy and delicious Saturday lunch. The zesty lime dressing enhances the natural flavors, making it a refreshing yet filling meal.

Ingredients

• 2 cups cooked pinto beans
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• ½ cup diced red onion
• 1 cucumber, diced
• 1 handful fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lime
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the pinto beans, avocado, cherry tomatoes, red onion, cucumber, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for up to an hour to let the flavors meld.

This salad is light, refreshing, and bursting with flavors. It’s an easy way to enjoy the creaminess of avocado and the hearty texture of pinto beans in a wholesome dish.

Vegan Pinto Bean Burgers

These homemade pinto bean burgers are flavorful, satisfying, and perfect for a Saturday barbecue or casual dinner. Packed with protein and spices, they make a delicious plant-based alternative to traditional burgers.

Ingredients

• 2 cups cooked pinto beans
• ½ cup breadcrumbs (or oat flour for gluten-free)
• 1 tablespoon ground flaxseed mixed with 2 tablespoons water
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• Salt and pepper, to taste
• Olive oil, for cooking
• Burger buns and toppings of choice

Instructions

1. In a large bowl, mash the pinto beans until mostly smooth, leaving some texture.
2. Add breadcrumbs, flaxseed mixture, onion, garlic, smoked paprika, cumin, chili powder, salt, and pepper. Mix well.
3. Shape the mixture into 4 patties.
4. Heat a skillet over medium heat with a drizzle of olive oil. Cook the patties for 4-5 minutes on each side until golden brown.
5. Assemble burgers with buns and your choice of toppings like lettuce, tomato, avocado, or vegan mayo.

These vegan pinto bean burgers are hearty and flavorful, offering a perfect balance of spices and texture. They’re great for a fun and satisfying weekend meal.

Vegan Pinto Bean Enchiladas

These baked vegan enchiladas are filled with seasoned pinto beans and smothered in a rich tomato sauce. This dish makes for a comforting and flavorful Saturday dinner that’s sure to impress.

Ingredients

• 2 cups cooked pinto beans
• 8 small tortillas (corn or flour)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 cup diced bell peppers
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup vegan shredded cheese (optional)
• Fresh cilantro, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the onion, garlic, and bell peppers, cooking until softened.
3. Stir in the pinto beans, cumin, and chili powder. Cook for 5 minutes, then remove from heat.
4. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
5. Spoon the bean mixture into each tortilla, roll tightly, and place seam-side down in the dish.
6. Pour the remaining enchilada sauce over the top and sprinkle with vegan cheese, if using.
7. Bake for 20-25 minutes until heated through and bubbling.
8. Garnish with fresh cilantro before serving.

These vegan pinto bean enchiladas are a crowd-pleasing meal with layers of bold flavors and textures. They’re great for a comforting dinner or meal prepping for the week ahead.

Vegan Pinto Bean and Sweet Potato Tacos

These pinto bean and sweet potato tacos are a flavorful and satisfying plant-based meal. The combination of spiced roasted sweet potatoes and seasoned beans wrapped in warm tortillas makes it a perfect Saturday treat.

Ingredients

• 2 cups cooked pinto beans
• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• 8 small tortillas (corn or flour)
• 1 cup shredded lettuce
• ½ cup diced red onion
• ½ cup vegan sour cream (optional)
• Lime wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.
2. While the sweet potatoes roast, heat the pinto beans in a skillet over medium heat, seasoning with a pinch of salt and additional spices if desired.
3. Warm the tortillas in a dry skillet or oven.
4. Assemble the tacos by layering roasted sweet potatoes, pinto beans, lettuce, red onion, and a dollop of vegan sour cream if using.
5. Serve immediately with lime wedges on the side.

These tacos are bursting with flavor and texture, offering a delightful combination of smoky, savory, and fresh elements. They’re easy to make and perfect for sharing.

Vegan Pinto Bean Chili

A hearty and comforting bowl of vegan pinto bean chili is perfect for a cozy Saturday meal. This dish is packed with protein, vegetables, and bold spices, making it both nourishing and delicious.

Ingredients

• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 can (15 oz) diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Optional toppings: avocado, chopped cilantro, vegan sour cream

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and bell pepper until softened.
2. Stir in the chili powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices.
3. Add the pinto beans, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 20 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Serve hot, topped with your favorite chili toppings like avocado or cilantro.

This vegan chili is rich and warming, with layers of flavor that make it a standout dish. It’s perfect for meal prepping or enjoying as leftovers the next day.

Vegan Pinto Bean Hummus

This creamy and flavorful pinto bean hummus is a delightful alternative to traditional chickpea hummus. It’s a versatile snack or appetizer, perfect for pairing with veggies, crackers, or pita bread on a relaxed Saturday.

Ingredients

• 2 cups cooked pinto beans
• 2 tablespoons tahini
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• Water, as needed
• Paprika and olive oil, for garnish

Instructions

1. In a food processor, combine the pinto beans, tahini, olive oil, lemon juice, garlic, cumin, salt, and pepper.
2. Blend until smooth, adding water a tablespoon at a time to achieve your desired consistency.
3. Taste and adjust seasoning as needed.
4. Transfer to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of paprika.
5. Serve with fresh veggies, pita bread, or crackers.

This pinto bean hummus is creamy, nutritious, and easy to make. It’s a crowd-pleasing dish that can be prepared in minutes for a light snack or appetizer.

Vegan Pinto Bean and Kale Soup

This hearty and nourishing pinto bean and kale soup is a perfect way to end a chilly Saturday. Packed with leafy greens, beans, and savory spices, it’s a healthy and satisfying meal.

Ingredients

• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and carrots until softened.
2. Stir in the smoked paprika and thyme, cooking for 1 minute to enhance the flavor.
3. Add the pinto beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Stir in the kale and cook for another 5 minutes until wilted.
5. Season with salt and pepper to taste.
6. Serve hot with crusty bread or a side salad.

This soup is both hearty and wholesome, combining the earthy flavor of kale with the richness of pinto beans. It’s an easy-to-make dish that feels like a warm hug in a bowl.

Vegan Pinto Bean and Avocado Wraps

These wraps are a fresh, flavorful, and protein-packed option for a light yet satisfying Saturday meal. The creamy avocado pairs beautifully with the seasoned pinto beans for a nutritious and portable dish.

Ingredients

• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon lime juice
• Salt and pepper, to taste
• 4 large whole wheat tortillas
• 2 ripe avocados, sliced
• 1 cup shredded lettuce
• ½ cup diced tomatoes
• ¼ cup chopped fresh cilantro

Instructions

1. Heat olive oil in a skillet over medium heat. Add the pinto beans, cumin, smoked paprika, lime juice, salt, and pepper. Cook for 3-5 minutes, stirring occasionally.
2. Warm the tortillas in a dry skillet or microwave.
3. Spread the seasoned beans onto each tortilla. Top with avocado slices, lettuce, tomatoes, and cilantro.
4. Roll the tortillas tightly to form wraps. Slice in half if desired, and serve immediately.

These wraps are versatile and easy to assemble, making them a perfect go-to recipe for busy Saturdays. The blend of fresh ingredients and warm, spiced beans creates a delightful balance of flavors and textures.

Vegan Pinto Bean and Spinach Stuffed Bell Peppers

Stuffed bell peppers filled with pinto beans and spinach make a wholesome and visually stunning Saturday dinner. The tender peppers and hearty filling create a meal that’s both nutritious and delicious.

Ingredients

• 4 large bell peppers, tops removed and seeds scooped out
• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• ½ teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• 1 cup cooked quinoa or rice (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant. Add the spinach and cook until wilted.
3. Stir in the pinto beans, chili powder, smoked paprika, salt, and pepper. If using, mix in the quinoa or rice.
4. Fill each bell pepper with the bean mixture. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
5. Serve warm, garnished with additional spinach or fresh herbs if desired.

This recipe is perfect for a colorful and satisfying meal. The combination of tender peppers and the savory filling makes it an excellent way to enjoy pinto beans in a creative dish.Vegan Pinto Bean and Corn Salad

This refreshing pinto bean and corn salad is a vibrant addition to any Saturday table. Packed with fresh vegetables and zesty dressing, it’s perfect as a side dish or a light main course.

Ingredients

• 2 cups cooked pinto beans
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• ½ cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a large mixing bowl, combine the pinto beans, corn, red bell pepper, onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Chill in the refrigerator for 15-30 minutes before serving for the best flavor.

This salad is light, tangy, and full of texture. The vibrant colors and fresh taste make it a delightful addition to your Saturday meal lineup.

Vegan Pinto Bean Enchiladas

These pinto bean enchiladas are a comforting and flavorful meal for a cozy Saturday evening. The hearty filling and rich enchilada sauce make it a dish you’ll want to savor.

Ingredients

• 2 cups cooked pinto beans
• 8 small corn tortillas
• 1 tablespoon olive oil
• 1 cup diced onion
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 cups enchilada sauce (store-bought or homemade)
• ½ cup diced tomatoes
• Optional toppings: avocado slices, vegan cheese, fresh cilantro

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until softened. Stir in the pinto beans, chili powder, cumin, and diced tomatoes. Cook for 5 minutes.
3. Warm the tortillas slightly to make them pliable. Spoon the bean mixture onto each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Pour the enchilada sauce over the tortillas, covering them evenly.
5. Bake for 20-25 minutes, until heated through.
6. Serve hot with your choice of toppings.

These enchiladas are rich, flavorful, and satisfying, making them a perfect centerpiece for a comforting Saturday dinner.

Note: More recipes​ are coming soon!