Vegan Mexican Beans

Submitted by Jenny

Vegan Mexican Beans

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Serving: 12
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes


  • 2 cups dried 4 bean mix (soaked)
  • 1/2 cup extra dried chickpeas (soaked)
  • 1/2 cup green lentils
  • 1/2 cup red lentils
  • 2 tins crushed tomato
  • 1 1/2 cups water
  • Burrito spice mix (1 used 2 packs for this amount) otherwise you could use cumin, salt, smoked paprika, chilli
  • 4 cloves garlic (or however much you like)
  • Bunch parsley
  • 1 Spanish onion
  • Cup frozen corn
  • 1 diced carrot
  • Any other vegetables you like to add - I think that fresh beans, broccoli and mushrooms would be nice to add.
  • Extra water as lentils absorb water
  • Plus quinoa, rice or tortillas and salad to serve


  • Ensure you soak the dried beans overnight or they wont cook properly.
  • If using canned beans ensure that you rinse them thoroughly.
  • Add all ingredients to slow cooker and mix to combine. Stir occasionally to ensure beans don't stick.
  • Cook for 8hrs on low
  • Add extra water as required.

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