These Vegan Charro Beans are a plant-based take on the classic Mexican stew, featuring slow-simmered pinto beans in a smoky, savory broth. Topped with crispy chipotle tofu crumbles instead of meat, this recipe delivers the same deep, complex flavors and hearty texture you expect from the traditional dish, but without any animal products!

Vegan Charro Beans

These Vegan Charro Beans deliver the same smoky, savory punch as the traditional Mexican classic, but with a plant-based twist! By slow-simmering pinto beans with dried chipotle peppers and topping them with smoky, crispy marinated tofu crumbles, we recreate the rich umami profile usually provided by bacon and chorizo. The beans turn creamy and tender, while the tofu adds a satisfying textural contrast. Whether you’re looking to add more plant-based meals to your rotation or hoping to up your fiber intake, this recipe is a flavorful winner that comes together easily in one pot!

A Brief History of Charro Beans

Charro beans (or frijoles charros) trace their origins to central Mexico, particularly the state of Jalisco, where they became associated with charros, the skilled horsemen and cowboys who worked the ranches of the region. Legend has it that these beans were originally cooked over open fires during long cattle drives, with whatever ingredients were available on hand.

Traditional charro beans typically include pinto or black beans simmered with bacon, chorizo, ham, onions, garlic, tomatoes, and sometimes beer. The smoky, savory profile comes from the cured meats, which infuse the broth with rich umami flavors. The dish was often served alongside grilled meats, rice, and fresh tortillas as a hearty, filling meal.

This vegan adaptation honors the core flavor profile while removing the animal products. Instead of relying on rendered pork fat and cured meats for depth, this recipe utilizes dried chipotle peppers and chipotles in adobo to replicate the signature smokiness and heat. The addition of crispy, adobo-seasoned tofu crumbles provides the necessary textural contrast and protein that the traditional meat toppings usually offer. By focusing on these plant-based ingredients, the dish maintains the bold, rustic character of the original frijoles charros while offering a plant-based version that stays true to the spirit of the recipe without the meat.

Why You’ll Love This Recipe

✓ Deep, Complex Flavor: The combination of dried chipotle peppers and chipotles in adobo creates layers of smoky heat and deep flavor.
✓ High-Protein Meal: With both beans and tofu, each serving delivers substantial plant-based protein to keep you satisfied!
✓ Budget-Friendly: Dried beans and tofu are among the most affordable protein sources available.
✓ Meal Prep Champion: This recipe makes plenty and actually improves in flavor over the next few days.
✓ Customizable Heat Level: Adjust the number of chipotle peppers to suit your spice tolerance.
✓ One-Pot Wonder: Most of the cooking happens in a single Dutch oven, minimizing cleanup.
✓ Versatile Serving Options: Serve as a main dish, side, or base for burrito bowls and tacos!

Step-by-Step Instructions

1. Simmer the Beans:

• Preheat your oven to 400°F (200°C) for the tofu preparation.
• Heat olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
• Add quartered onion, whole garlic cloves, and dried chipotle peppers. Cook, stirring frequently, until the onion becomes translucent and fragrant (5 to 7 minutes).
• Stir in the vegan chicken bouillon powder and cook for 1 to 2 minutes to release its savory notes.
• Pour in 8 cups of water and bring to a rolling boil.
• Reduce heat to low and simmer uncovered. Stir occasionally and check starting at the 1-hour mark, then every 20 minutes thereafter.
• Continue simmering until beans are tender and creamy (1½ to 3 hours depending on bean age and variety).
• Every 30 minutes, check the liquid level and add 1 cup of hot water as needed to keep beans submerged by about an inch.

2. Make the Smoky Chipotle Tofu:

• While beans simmer, prepare the tofu crumbles. In a large bowl, combine pressed and crumbled tofu with minced chipotles in adobo, adobo sauce, and soy sauce.
• Mix thoroughly until the tofu is evenly coated.
• Transfer to a parchment-lined baking sheet in a single layer.
• Bake for 25 to 30 minutes, flipping halfway through, until golden and crisp around the edges.

3. Finish, Serve and Enjoy!

• Once beans reach desired tenderness, season with salt and pepper to taste. Remember that beans absorb salt as they cook, so adjust gradually.
• Ladle beans into bowls and top generously with smoky chipotle tofu crumbles.
• Garnish with minced cilantro, minced onion, hot sauce, lime wedges, and serve with warmed tortillas on the side. Enjoy!

Tips and FAQs

Beans:

• Sort through dried beans carefully to remove any small stones or debris
• Soaking overnight can reduce cooking time, but this recipe works fine without soaking
• Keep the simmer gentle; a rolling boil can cause beans to break apart
• Stir occasionally to prevent sticking and burning the bottom of the pot, especially in the final hour
• Always add hot water when replenishing liquid to avoid shocking the beans
• Beans should remain submerged by about an inch throughout cooking
• Taste and adjust seasoning at the end—beans absorb salt as they cook

Tofu:

• Press tofu thoroughly before crumbling to ensure maximum crispness
• Flip halfway through baking for even browning on both sides

Storage:

• Cool completely before refrigerating
• Store in airtight containers for up to 5 days
• Freeze for up to 3 months (thaw overnight in refrigerator)

Can I use canned beans instead of dried?

Yes! Use 4 cans of drained pinto beans. They’ll only need 30 minutes of cooking since they’re already tender. Reduce water to 4 to 5 cups.

Can I make these in the slow cooker?

Absolutely! Sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours.

Are vegan charro beans freezer-friendly?

Yes, store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Your New Favorite Comfort Food!

I hope you love these vegan charro beans as much as I do! If you give this recipe a try, I’d love to see! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Vegan Charro Beans

Ashley

These Vegan Charro Beans are a plant-based take on the classic Mexican stew, featuring slow-simmered pinto beans in a smoky, savory broth. Topped with crispy chipotle tofu crumbles instead of meat, this recipe delivers the same deep, complex flavors and hearty texture you expect from the traditional dish, but without any animal products!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Course Lunch/Dinner, Main, Main Course, Meal Prep, Side Dish

Cuisine Mexican-Inspired

Servings 6

Equipment

• 1 Large pot or Dutch oven
• 1 Large rimmed baking sheet

Ingredients

  

1x2x3x

• Beans:

Beans:

• 2 tablespoons olive oil
• 1 large white onion, quartered
• 10 cloves garlic
• 3 dried chipotle peppers
• 1 tablespoon vegan chicken bouillon powder or paste
• 16 ounces dried pinto beans sorted and rinsed
• 8 cups water, plus more as needed
• 1 teaspoon salt, plus more to taste
• ½ teaspoon pepper, plus more to taste

Smoky Chipotle Tofu

• 1 (16-ounce) package extra-firm tofu, pressed and crumbled
• 3 chipotles in adobo sauce, minced
• 3 tablespoons adobo sauce from the can of chipotles in adobo
• 3 tablespoons soy sauce

For Serving, Optional:

• Minced cilantro
• Minced onion
• Hot sauce
• Warmed tortillas
• Lime wedges

Instructions

 

• Preheat the oven to 400°F
• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Once the oil is hot, add the onion, garlic, and chipotle peppers.
• Cook, stirring often, until the onion is translucent, 5 to 7 minutes.
• Add the bouillon powder and continue to cook for 1 to 2 minutes.
• Pour in the water and bring to a boil.
• Reduce the heat to low and simmer uncovered, stirring every so often, until the beans are tender and creamy, 1 ½ to 3 hours. I check mine starting at the 1-hour mark and then every 20 minutes after.
• Check on the beans every 30 minutes or so, adding 1 cup of hot water when needed, to keep the beans submerged by about an inch.
• While the beans are simmering, make the tofu crumbles.
• To large bowl, add the crumbled tofu and season with the chipotles in adobo, adobo sauce, and soy sauce.
• Mix until thoroughly coated and transfer the crumbles to a lined baking sheet.
• Bake until golden and crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
• Once the beans are tender, season with the salt and pepper, adding more to taste.
• Serve immediately with smoky chipotle crumbles and garnishes of choice. Enjoy!

Video

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