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This vegan pinto bean tortilla soup is the perfect one pot meal for any night of the week! It’s warm and hearty, made with pinto beans, fire roasted tomatoes, peppers and topped off with crispy oven baked tortilla strips. The soup itself is super simple, and comes together in about half an hour. And of course, tortilla soup is all about the toppings, so don’t skimp on the avocado, cilantro and lime juice!
How to cook dried beans
I like to cook my beans from dried, I think it adds more flavor and texture to the soup, which is especially important in such a simple recipe. Canned beans will also work if you’re pressed for time.
Start by rinsing your dried beans under cool water and removing any debris. Place your beans in a large bowl and cover them with two inches of water. To reduce cook time, let them soak for at least 5 hours, ideally overnight.
You can cook your pinto beans over the stove, but my favorite way to cook soaked beans is in the instant pot. It’s super fast and simple as opposed to cooking them over the stove. They take about 15 minutes under high pressure and are ready after a 15 minute slow release. However you cook them, you want them to be soft, but not mushy.
Made this recipe? Tag me on Instagram @wandering_chickpea!
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