El Pollo Loco Mexican Beans
Bring bold, authentic flavors to your table with El Pollo Loco Mexican Beans, a hearty dish that showcases tender pinto beans simmered to perfection in a blend of vegetable broth, aromatic spices, and fresh veggies. Sautéed onions, garlic, tomatoes, and green chilies elevate this recipe with a vibrant, zesty profile, while cumin, paprika, and chili powder layer in a warm, smoky essence. Perfectly balanced with a sprinkle of fresh cilantro and a squeeze of lime, these Mexican-style beans are a satisfying side dish or standalone meal. Easy to make and packed with plant-based protein, this recipe is ideal for family dinners, meal prep, or your next taco night.
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Recipe Information
Ingredients
- 2 cups Pinto beans
- 6 cups Water
- 2 cups Vegetable broth
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 medium Tomatoes, diced
- 4 ounces Canned green chilies, diced
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 large Lime, cut into wedges (for serving)
Instructions
Rinse the pinto beans thoroughly under cold water, discarding any debris or damaged beans.
In a large pot, combine the beans, 6 cups of water, and 2 cups of vegetable broth. Bring the mixture to a boil over high heat.
Reduce the heat to low, cover partially, and let the beans simmer for about 1.5 to 2 hours, or until they are tender. Stir occasionally and add more water if needed to keep the beans submerged.
While the beans are cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5-7 minutes, or until the onion becomes translucent.
Stir in the minced garlic, diced tomatoes, and green chilies, and cook for another 3-4 minutes to soften the tomatoes and blend the flavors.
Add the cumin, paprika, chili powder, and salt to the skillet, stirring to coat the vegetables evenly with the spices. Cook for an additional 1-2 minutes until fragrant.
Once the beans are tender, stir the vegetable mixture into the pot of beans. Mix well to combine all the flavors.
Simmer the beans and vegetable mixture together for another 15 minutes, uncovered, stirring occasionally.
Taste and adjust seasoning as needed. If desired, mash some of the beans lightly with the back of a spoon to thicken the texture.
Remove from heat and stir in the chopped cilantro just before serving.
Serve warm with lime wedges on the side for a burst of fresh citrus flavor.
Nutrition Facts
Calories |
1324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4882 mg | 212% | |
| Total Carbohydrate | 161.5 g | 59% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 24.7 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
