Jalapeno Pinto Beans

I admire vegans and vegetarians, and although I have tried a few times – I have never been able to maintain either of those lifestyle choices. That’s not to say I don’t have my days when I need to take a break. This recipe is one of my favorite meat free meals and is also very budget friendly, not to mention delicious!

Jalapeño Pinto Beans

  • Difficulty: easy
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This vegan dish will knock your socks off! Protein packed and perfect for breakfast, lunch or dinner.


1 jalapeno

1 avocado

1 can organic pinto beans

2 cloves garlic

1 small onion

2 tablespoons olive oil

salt & pepper to taste


In a medium saucepan add olive oil, diced onion and jalapeño. Sauté over medium heat until onion is translucent. Add in diced garlic and sauté for another minute.

Open pinto beans and pour into your saucepan, making sure to pour in the entire can! No need to drain the liquid, it will add flavor. Continue to cook over medium heat until beans are warm. Add salt & pepper and serve with a diced avocado.


Author: Salima's Kitchen

Salima Benkhalti is a personal chef in Portland, Oregon. Contact with inquiries about private events, meal plans or taking cooking classes at salimaskitchen@gmail.com !

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