25+ Quick & Easy Sunday Vegan Pinto Bean Recipes to Delight

If you’re looking for hearty, flavorful, and nutritious dishes to brighten up your Sunday meals, look no further than pinto beans.

These versatile legumes are not only affordable and easy to cook, but they’re also packed with protein, fiber, and essential nutrients.

Perfect for plant-based eaters and anyone looking to add more legumes to their diet, pinto beans can be the star ingredient in a wide range of dishes.

Whether you’re preparing a cozy stew, a zesty salad, or a hearty stir-fry, pinto beans can be transformed into countless mouthwatering meals.

In this article, we’ve compiled over 25 amazing vegan recipes that use pinto beans to create delicious Sunday meals.

These recipes will inspire you to experiment with bold flavors and new ingredients while keeping your meals wholesome, filling, and satisfying.

So, grab your apron and get ready to cook up some Sunday magic with these creative pinto bean recipes!

25+ Quick & Easy Sunday Vegan Pinto Bean Recipes to Delight

Pinto beans are the perfect base for a variety of delicious vegan dishes, making them ideal for creating hearty, plant-based meals on Sundays.

With these 25+ vegan pinto bean recipes, you can experiment with a wide range of flavors, from spicy chili to creamy salads, and everything in between.

These recipes are not only nutritious but also incredibly versatile, allowing you to customize them based on your taste preferences and what you have in your pantry.

Whether you’re cooking for yourself, your family, or hosting friends for a Sunday gathering, these pinto bean recipes are sure to satisfy everyone at the table.

Get ready to elevate your Sunday meal game with these tasty, easy-to-make vegan dishes!

Vegan Pinto Bean Chili

This Vegan Pinto Bean Chili is a perfect dish for a relaxed Sunday. Packed with savory flavors and a variety of vegetables, it’s hearty, satisfying, and easy to make. Ideal for warming up on a cold day, it is protein-packed and full of fiber, making it a healthy and comforting choice.

Ingredients:

• 2 cups dried pinto beans (or 4 cups cooked)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 medium tomatoes, chopped
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1/2 cup corn kernels (optional)
• Fresh cilantro for garnish (optional)

Instructions:

1. If using dried pinto beans, soak them overnight in water and cook them in a large pot for about 1 hour, or until tender. Drain and set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until soft, about 5 minutes.
3. Add the chopped tomatoes, diced tomatoes with juice, tomato sauce, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 15-20 minutes.
5. Add the cooked pinto beans and corn kernels (if using). Let the chili simmer for another 15-20 minutes, stirring occasionally.
6. Adjust seasoning as needed and serve with fresh cilantro.

This Vegan Pinto Bean Chili is the perfect Sunday meal. It’s rich in flavor, easy to prepare, and full of nutrition. The combination of hearty pinto beans and flavorful spices makes this dish an ideal comfort food for the whole family. Plus, it’s incredibly versatile—you can adjust the spice level and add any extra vegetables you have on hand. Serve it with a side of cornbread or over a bed of rice for a satisfying meal!

Pinto Bean Tacos with Avocado Salsa

Vegan Pinto Bean Tacos are a fresh and flavorful Sunday dinner option. They’re easy to prepare, and the creamy avocado salsa pairs perfectly with the seasoned pinto beans, giving each bite a refreshing twist. Ideal for taco lovers, this meal is not only vegan but also gluten-free and packed with protein.

Ingredients:

• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 lime, juiced
• 1 cup corn kernels (fresh or frozen)
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• 1 tablespoon lime juice
• 1 teaspoon olive oil

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the cooked pinto beans, cumin, chili powder, salt, and pepper. Stir to coat the beans in the spices. Add lime juice and cook for 5-7 minutes, stirring occasionally, until heated through.
2. Meanwhile, prepare the avocado salsa. In a bowl, combine diced avocado, red onion, tomato, cilantro, jalapeño (if using), lime juice, and olive oil. Toss gently to combine.
3. Heat the corn tortillas in a dry skillet over medium heat for 1-2 minutes per side.
4. Assemble the tacos by spooning the seasoned pinto beans onto each tortilla. Top with the avocado salsa.
5. Serve immediately with extra lime wedges on the side.

These Pinto Bean Tacos with Avocado Salsa are a perfect light yet fulfilling Sunday meal. They come together in no time, and the avocado salsa brings an extra level of freshness to the dish. The creamy avocado pairs beautifully with the savory, spiced beans, making each bite a delightful combination of textures and flavors. These tacos are great for a casual Sunday dinner or for entertaining friends, offering both flavor and nutrition in every bite.

Pinto Bean and Sweet Potato Stew

The Pinto Bean and Sweet Potato Stew is a hearty and healthy Sunday meal, combining the earthy flavor of sweet potatoes with the rich taste of pinto beans. This vegan stew is naturally sweetened by the potatoes and spiced with a combination of cinnamon and cumin. It’s the perfect balance of comfort and nutrition, ideal for a Sunday gathering.

Ingredients:

• 2 cups cooked pinto beans
• 2 large sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup kale or spinach (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
2. Add the cumin, cinnamon, and smoked paprika to the onions and garlic. Stir well to coat the vegetables in the spices.
3. Add the cubed sweet potatoes, cooked pinto beans, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the sweet potatoes are tender.
4. Add kale or spinach (if using) and cook for an additional 5 minutes until wilted.
5. Season with salt and pepper to taste and serve garnished with fresh parsley.

This Pinto Bean and Sweet Potato Stew is an incredibly nourishing and satisfying dish for a Sunday meal. The combination of sweet potatoes and pinto beans creates a perfectly balanced, comforting stew that warms you from the inside out. The addition of spices like cumin, cinnamon, and smoked paprika gives the dish a unique depth of flavor, making it perfect for a slow, relaxed Sunday. It’s also a great meal prep option that can be enjoyed throughout the week, offering both taste and nourishment.

Vegan Pinto Bean and Quinoa Salad

The Vegan Pinto Bean and Quinoa Salad is a fresh and protein-packed dish, perfect for a light yet satisfying Sunday meal. This salad combines tender pinto beans with fluffy quinoa and a variety of vegetables, all tossed in a zesty lime dressing. It’s a nutrient-dense meal that’s full of fiber, antioxidants, and healthy fats, making it an excellent choice for a wholesome Sunday lunch or dinner.

Ingredients:

• 1 cup cooked pinto beans
• 1 cup quinoa, cooked
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons olive oil
• Juice of 2 limes
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pinto beans, cooked quinoa, diced cucumber, bell pepper, red onion, corn, and avocado.
2. In a separate small bowl, whisk together olive oil, lime juice, cumin, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine. Be sure the ingredients are evenly coated.
4. Garnish with chopped cilantro and serve immediately.

This Vegan Pinto Bean and Quinoa Salad is the perfect blend of flavors and textures, making it a wonderful dish for a light yet fulfilling Sunday meal. The quinoa adds a delightful fluffiness, while the creamy avocado and crunchy vegetables provide balance and variety. The zesty lime dressing brings everything together, creating a refreshing salad that can be enjoyed on its own or as a side dish for any occasion. It’s also easy to make in advance, making it an ideal meal prep option for busy weeks ahead.

Pinto Bean and Vegetable Stir-Fry

The Pinto Bean and Vegetable Stir-Fry is a colorful and nutrient-packed dish that’s perfect for a quick, healthy Sunday dinner. Loaded with a variety of fresh vegetables and seasoned with soy sauce and sesame oil, this stir-fry features tender pinto beans as the main protein source. It’s a vibrant, satisfying meal that comes together in less than 30 minutes, ideal for those looking for a fast and flavorful plant-based meal.

Ingredients:

• 2 cups cooked pinto beans
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 2 tablespoons olive oil
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the broccoli, bell pepper, carrot, and zucchini. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
2. Add the cooked pinto beans, soy sauce, sesame oil, grated ginger, and minced garlic to the skillet. Stir well to combine and cook for an additional 2-3 minutes, allowing the flavors to meld.
3. Garnish with sesame seeds and chopped green onions before serving.

This Pinto Bean and Vegetable Stir-Fry is the epitome of a quick, delicious, and healthy Sunday dinner. The mix of colorful vegetables, tender pinto beans, and aromatic seasonings makes it both satisfying and nutrient-rich. It’s a perfect example of how simple ingredients can be transformed into an exciting and well-balanced meal. Plus, the stir-fry can easily be customized with your favorite vegetables or served over rice or noodles for extra heartiness. It’s a versatile and flavorful dish that’s perfect for busy Sundays when you want a meal that’s both nutritious and fast.

Pinto Bean and Avocado Toast

Pinto Bean and Avocado Toast is a simple yet flavorful Sunday brunch option. This dish combines creamy avocado and seasoned pinto beans atop toasted bread, making it a satisfying and wholesome meal. Rich in healthy fats and plant-based protein, it’s an easy-to-make option for a relaxing start to the day.

Ingredients:

• 1 cup cooked pinto beans
• 2 ripe avocados
• 4 slices whole-grain bread, toasted
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Red pepper flakes (optional)

Instructions:

1. In a small bowl, mash the avocados with a fork. Add lime juice, cumin, salt, and pepper to taste. Set aside.
2. In a skillet, heat olive oil over medium heat. Add the cooked pinto beans, season with cumin, salt, and pepper, and cook for 3-5 minutes, stirring occasionally, until heated through.
3. Spread the mashed avocado mixture evenly over the toasted bread slices.
4. Top with the warm pinto beans and garnish with fresh cilantro and red pepper flakes for a little extra kick.
5. Serve immediately and enjoy.

Pinto Bean and Avocado Toast is the perfect mix of creamy and savory flavors, making it an ideal Sunday brunch dish. The creamy avocado provides healthy fats, while the seasoned pinto beans add protein and a satisfying texture. Together, they transform simple toast into a hearty, delicious meal. Whether you enjoy it as a light lunch or a filling breakfast, this dish is quick, nutritious, and incredibly flavorful, making it a fantastic way to start your Sunday.

Pinto Bean and Spinach Stuffed Sweet Potatoes

Pinto Bean and Spinach Stuffed Sweet Potatoes are a perfect Sunday dinner option, offering a wholesome and satisfying meal. The combination of creamy sweet potatoes with tender pinto beans and sautéed spinach is both flavorful and filling. This dish is rich in nutrients, including fiber, protein, and vitamins, and makes for a comforting yet healthy plant-based meal.

Ingredients:

• 4 medium sweet potatoes
• 2 cups cooked pinto beans
• 2 cups fresh spinach, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup tahini or vegan sour cream (optional for topping)
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes with a fork and bake on a baking sheet for about 40-45 minutes, or until tender.
2. While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the chopped spinach and cook until wilted, about 3-4 minutes.
3. Add the cooked pinto beans to the skillet and stir to combine. Season with garlic powder, smoked paprika, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally, until heated through.
4. Once the sweet potatoes are done, cut a slit down the center of each and fluff the insides with a fork.
5. Stuff each sweet potato with the pinto bean and spinach mixture, then drizzle with tahini or vegan sour cream, if desired.
6. Garnish with fresh parsley and serve immediately.

Pinto Bean and Spinach Stuffed Sweet Potatoes are an incredibly satisfying dish that combines the sweetness of roasted potatoes with the savory goodness of pinto beans and greens. This meal is full of flavor and nutrition, providing a balanced combination of protein, fiber, and healthy fats. Whether served for lunch or dinner, this dish is a comforting and healthy option that’s perfect for a relaxing Sunday meal. You can also customize it by adding your favorite toppings like avocado, salsa, or vegan cheese.

Pinto Bean and Avocado Wraps

Pinto Bean and Avocado Wraps are a quick, tasty, and nutritious vegan meal perfect for a Sunday picnic or light lunch. These wraps are packed with protein-rich pinto beans, creamy avocado, and a medley of crunchy veggies, all wrapped up in a soft tortilla. They’re easy to prepare and bursting with flavor, making them a convenient and healthy choice for a plant-based meal.

Ingredients:

• 2 cups cooked pinto beans
• 1 ripe avocado, sliced
• 1 cup mixed greens (e.g., spinach, lettuce)
• 1 small cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 bell pepper, thinly sliced
• 4 whole wheat tortillas
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Lime wedges for serving

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the cooked pinto beans, cumin, salt, and pepper, and sauté for about 5 minutes, stirring occasionally, until the beans are heated through.
2. Lay the tortillas flat on a clean surface. In the center of each tortilla, layer the sautéed pinto beans, avocado slices, mixed greens, cucumber, red onion, and bell pepper.
3. Fold the sides of the tortilla in and roll it up tightly to form a wrap.
4. Serve immediately with lime wedges on the side for extra flavor.

These Pinto Bean and Avocado Wraps are an excellent choice for a quick, easy, and satisfying Sunday meal. The combination of creamy avocado, protein-packed pinto beans, and fresh vegetables makes for a balanced and flavorful wrap that’s both delicious and nutritious. This versatile recipe can be customized with your favorite ingredients or served with a side of fruit or chips for a complete meal. It’s perfect for busy days when you want a light yet filling meal without much effort.

Pinto Bean Vegan Tostadas

Pinto Bean Vegan Tostadas are a fun and flavorful Sunday meal that’s easy to make and perfect for sharing. The crispy tostada shells are topped with seasoned pinto beans, fresh veggies, and a tangy vegan dressing, making this dish both crunchy and refreshing. It’s a great option for a family-style dinner or a casual gathering with friends, full of vibrant flavors and textures.

Ingredients:

• 8 tostada shells
• 2 cups cooked pinto beans
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup lettuce, shredded
• 1 tomato, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1/2 cup vegan sour cream or cashew crema
• 1 lime, cut into wedges

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the tostada shells on a baking sheet and bake for 5-7 minutes, or until crispy.
2. While the shells are baking, heat olive oil in a skillet over medium heat. Add the cooked pinto beans, chili powder, cumin, salt, and pepper. Stir to combine and cook for 5-7 minutes until the beans are heated through and slightly crispy.
3. To assemble the tostadas, spread a layer of seasoned pinto beans on each tostada shell. Top with shredded lettuce, diced tomato, red onion, and cilantro.
4. Drizzle with vegan sour cream or cashew crema, and serve with lime wedges on the side.

Pinto Bean Vegan Tostadas offer a delightful combination of textures and flavors. The crispy tostada shells provide the perfect crunch, while the seasoned pinto beans add a savory depth of flavor. Topped with fresh vegetables and a tangy vegan crema, these tostadas are sure to be a hit at your next Sunday gathering. Whether served as a light lunch, dinner, or appetizer, these tostadas are a crowd-pleasing, plant-based dish that everyone will love.

Pinto Bean and Butternut Squash Stew

Pinto Bean and Butternut Squash Stew is a hearty and nourishing dish that combines the earthiness of pinto beans with the sweetness of roasted butternut squash. Perfect for a Sunday dinner, this stew is rich in fiber, vitamins, and plant-based protein, making it both comforting and healthy. The addition of warming spices like cumin and coriander enhances the depth of flavors, creating a wholesome meal that’s sure to satisfy.

Ingredients:

• 2 cups cooked pinto beans
• 1 small butternut squash, peeled, cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and spread it out in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the cumin, coriander, and smoked paprika, stirring to coat the onion and garlic with the spices. Cook for another minute to release the flavors.
4. Add the vegetable broth, diced tomatoes (with juice), and roasted butternut squash to the pot. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
5. Stir in the cooked pinto beans and cook for an additional 5-10 minutes, until heated through.
6. Adjust seasoning with salt and pepper, garnish with fresh parsley, and serve.

Pinto Bean and Butternut Squash Stew is the perfect Sunday comfort food—nourishing, flavorful, and satisfying. The combination of roasted butternut squash and creamy pinto beans makes this dish both hearty and nutritious. The warming spices give it a cozy, aromatic touch, making it ideal for cooler weather or a family dinner. With its rich texture and abundance of flavors, this stew is a great way to enjoy a plant-based meal that’s both filling and wholesome.

Pinto Bean and Tomato Casserole

Pinto Bean and Tomato Casserole is a savory, oven-baked dish that’s perfect for a Sunday family dinner. The combination of tender pinto beans and juicy tomatoes, paired with a flavorful blend of herbs and spices, creates a comforting and filling casserole. This dish is both budget-friendly and easy to prepare, making it a great choice for those seeking a wholesome and satisfying plant-based meal.

Ingredients:

• 2 cups cooked pinto beans
• 1 can (14 oz) diced tomatoes
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup vegan breadcrumbs
• 1/4 cup nutritional yeast (optional for cheesy flavor)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the canned tomatoes (with juice), pinto beans, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir to combine and cook for another 5-7 minutes, allowing the flavors to meld.
4. Transfer the mixture into a greased casserole dish. Sprinkle the breadcrumbs and nutritional yeast (if using) evenly over the top.
5. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.
6. Remove from the oven and garnish with fresh basil before serving.

Pinto Bean and Tomato Casserole is an easy, satisfying, and budget-friendly dish that makes a great option for a Sunday family meal. The tender pinto beans, juicy tomatoes, and crunchy breadcrumb topping create a hearty and flavorful combination that’s sure to please everyone. This casserole is packed with protein and vegetables, making it a well-rounded and nutritious choice for a plant-based dinner. It’s also customizable with your favorite herbs or toppings, making it as versatile as it is delicious.

Pinto Bean and Cauliflower Tacos

Pinto Bean and Cauliflower Tacos are a delicious and vibrant plant-based meal that’s perfect for a Sunday taco night. The combination of roasted cauliflower and seasoned pinto beans creates a tasty and hearty filling, topped with fresh salsa and avocado. These tacos are not only flavorful but also rich in fiber, vitamins, and antioxidants, making them a healthy and satisfying choice for a casual Sunday meal.

Ingredients:

• 2 cups cooked pinto beans
• 1 small head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup fresh salsa
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with olive oil, chili powder, cumin, salt, and pepper. Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly crispy on the edges.
2. In a small saucepan, heat the cooked pinto beans over medium heat for 5-7 minutes, seasoning with a pinch of salt and pepper to taste.
3. Warm the corn tortillas in a dry skillet or in the oven for a few minutes.
4. To assemble the tacos, layer each tortilla with a generous scoop of pinto beans and roasted cauliflower. Top with fresh salsa, sliced avocado, and cilantro.
5. Serve with lime wedges on the side for extra zest.

Pinto Bean and Cauliflower Tacos are a delicious and satisfying option for your Sunday meal, whether you’re hosting a taco night or just craving something flavorful. The roasted cauliflower adds a hearty, savory touch, while the creamy avocado and fresh salsa bring brightness and balance. These tacos are also incredibly versatile, allowing you to add your favorite toppings like vegan cheese or hot sauce. They are perfect for a relaxed, plant-based dinner that’s both healthy and indulgent.

Pinto Bean and Sweet Potato Chili

Pinto Bean and Sweet Potato Chili is a cozy, nourishing dish that combines the rich flavors of pinto beans with the natural sweetness of roasted sweet potatoes. This chili is filled with vibrant vegetables, hearty beans, and a perfect blend of spices. It’s an ideal choice for a Sunday meal when you’re craving something filling yet light and healthy. Plus, it’s a great make-ahead dish, perfect for leftovers or meal prepping for the week.

Ingredients:

• 2 cups cooked pinto beans
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) tomato sauce
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups vegetable broth
• 1/2 cup corn kernels (fresh or frozen)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
3. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 1-2 minutes to enhance the flavors.
4. Add the diced tomatoes, tomato sauce, vegetable broth, corn, and roasted sweet potatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, allowing the flavors to meld together.
5. Stir in the cooked pinto beans and cook for an additional 5 minutes to heat through.
6. Garnish with fresh cilantro and serve with lime wedges for a burst of freshness.

Pinto Bean and Sweet Potato Chili is the ultimate Sunday comfort food—warm, hearty, and satisfying. The roasted sweet potatoes add a sweet contrast to the savory beans, while the spices bring depth and warmth to the dish. It’s a complete meal on its own, full of fiber and plant-based protein, and it’s easy to customize with additional veggies or toppings like avocado or vegan sour cream. Whether enjoyed on its own or with a side of crusty bread, this chili is a perfect dish for a cozy family dinner or meal prep for the week.

Pinto Bean and Avocado Salad

Pinto Bean and Avocado Salad is a light yet filling option that combines the creaminess of avocado with the heartiness of pinto beans. Tossed with fresh vegetables like cucumber, tomatoes, and red onion, this salad is bursting with flavor and texture. Perfect for a Sunday lunch or as a side dish, it’s a refreshing and healthy way to enjoy pinto beans in a new way.

Ingredients:

• 2 cups cooked pinto beans
• 1 large avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• Salt and pepper to taste
• A pinch of chili powder (optional)

Instructions:

1. In a large bowl, combine the pinto beans, diced avocado, cucumber, tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, lime juice, cumin, salt, pepper, and chili powder (if using).
3. Pour the dressing over the salad and toss gently to combine. Be careful not to mash the avocado.
4. Garnish with fresh cilantro and serve immediately. For extra zest, add more lime juice or chili powder.

Pinto Bean and Avocado Salad is a fresh, vibrant dish that’s perfect for a light Sunday meal or a quick side for your dinner. The creamy avocado pairs beautifully with the soft pinto beans and crisp vegetables, creating a salad that’s as satisfying as it is nutritious. The cumin and lime dressing adds a tangy, zesty punch, making it the perfect balance of flavors. Whether as a standalone dish or paired with a larger meal, this salad is sure to be a hit at your Sunday table.

Pinto Bean and Kale Stir Fry

Pinto Bean and Kale Stir Fry is a savory, plant-based dish that combines the earthy flavors of pinto beans with the hearty texture of kale. Sautéed in a delicious mix of soy sauce, garlic, and sesame oil, this stir-fry is packed with protein, fiber, and vitamins. It’s a great choice for a healthy Sunday meal that’s quick to prepare, yet full of flavor and nourishment.

Ingredients:

• 2 cups cooked pinto beans
• 4 cups kale, chopped (remove stems)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 teaspoon sesame seeds (optional)
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat the sesame oil in a large skillet or wok over medium heat. Add the garlic and onion, cooking for 2-3 minutes until softened and fragrant.
2. Add the chopped kale and stir-fry for 5-7 minutes until it begins to wilt and turn bright green.
3. Stir in the cooked pinto beans, soy sauce, red pepper flakes (if using), salt, and pepper. Cook for another 5-7 minutes until everything is well combined and heated through.
4. Sprinkle with sesame seeds and garnish with chopped green onions before serving.

Pinto Bean and Kale Stir Fry is a simple, yet flavorful, dish that brings together the richness of pinto beans and the nutritious power of kale. The stir-fry method locks in all the nutrients while keeping the meal light and vibrant. The soy sauce adds umami depth, and the optional red pepper flakes bring just the right amount of heat. This dish is not only quick to make but also versatile—feel free to add other vegetables like bell peppers or carrots. It’s a perfect Sunday dinner or a healthy meal for busy weekdays.

Note: More recipes are coming soon!