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Frijoles Rancheros {Meatless Monday}

Servings 6 -8 servings


  • 2 Tbs canola oil
  • 1 medium onion chopped
  • 2 medium poblano peppers stemmed, seeded, and chopped
  • 3 cloves garlic minced
  • 8 oz vegetarian or vegan chorizo
  • 2-15 oz cans pinto beans rinsed and drained
  • 3 plum tomatoes chopped
  • 1 1/2 cup low sodium vegetable broth
  • 1/4 cup fresh cilantro chopped
  • juice of 1 lime
  • Kosher salt
  • corn tortillas
  • Cotija cheese or shredded cheddar cheese (optional)
  • chopped avocado optional


  • In a large saute pan, heat oil over medium heat, and cook onion, peppers, and garlic for 5 minutes, or until tender.
  • Add veggie chorizo, and stir well to break apart. Cook for another 3-4 minutes until heated through.
  • Using a potato masher, mash about half the beans, and leave the remainder whole.
  • Add beans, broth, and tomato to pan. Bring to a boil, then reduce heat and simmer uncovered, for 15 minutes or until mixture thickens.
  • While beans are simmering, heat oven broiler.
  • Spray corn tortillas on both side with cooking spray, and sprinkle with Kosher salt. Lay tortillas on a baking pan, and place pan under the broiler until tortillas start to puff and brown around the edges. Flip tortillas and broil the other side.
  • When bean mixture is thickened, add lime juice and chopped cilantro.
  • Serve frijoles with toasted tortillas, avocado, and a sprinkle of cheese, if desired.


[nutrition-label id=3871]
Nutrition information does not include added cheese, avocado, or tortillas.