Vegan Frijoles Charros

Mexican Sides & Mains

These Vegan Frijoles Charros have just as much flavor and "meatiness" as traditional frijoles charros, just without any real meat! This dish is perfect when you're craving a hearty, filling and warm homemade meal.

Frijoles Charros, or Cowboy Beans, originate from the north of Mexico. Typically made with many different meats as well as pinto beans, because these were the items cowboys most commonly had on them. The recipe changes from family to family, and in the case of our vegan family, we’re replacing the meat with soy chorizo and vegan hot dogs!

I was inspired to veganize this recipe after hearing from my Tía that she was making this dish in honor of Mexican Independence Day. I thought it would be incredibly challenging to get the same “meat” flavor and consistency, but this recipe comes pretty close to replicating the traditional and I'm really proud of it. I hope you enjoy!








  • 4-5 cups cooked pinto beans in broth (or 40 ounce can of beans)
  • 2-3 tbsp high heat oil
  • 2 vegan hot dogs, sliced into 1/4 inch thick discs 
  • 1/2 package soy chorizo (about 5 ounces)
  • 2 small roma tomatoes, finely diced 
  • 1/2 small white onion, finely diced 
  • 2 serranos, finely diced (use jalapeño for less spice)
  • 2 cloves of garlic, minced 
  • 1/2 bunch fresh cilantro, chopped 

For the crispy mushrooms (optional)

  • 1/2 lb oyster mushrooms 
  • 1/4 cup corn starch 
  • 1/2 tsp garlic powder 
  • Pinch of salt
  • 1 tsp dried oregano 
  • High heat oil for pan frying 

For garnish

  • 1/4 bunch cilantro, chopped
  • 1/4 white onion, diced small 
  • Vegan sour cream or crema


  • Large pot
  • Large pan
  • Small plate or bowl




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  1. In a pot over medium heat, add 2 tbsp oil of choice. Once hot, add in sliced hot dogs and cook for 2 minutes, then add in soy chorizo and cook for 5 minutes to brown. Push the hot dogs and soy chorizo to the side and add an additional 1 tbsp oil and add in onion, tomato and serrano. Mix to combine and cook for 5-6 minutes. Season with salt and pepper. Add in minced garlic & cilantro, cook for an additional 2 minutes.
  2. Add in cooked beans along with 4-5 cups of the bean broth. If needed add in hot water or hot broth to get more of a stew-like consistency. Let it all simmer for 10 minutes. 
  3. For the mushrooms, add 4 tbsp high heat oil to a pan and bring to medium heat. Add the cornstarch + spices to a plate or bowl a mix to combine. Then very lightly dust each side of the mushroom with mixture. Once oil is hot add the mushroom and cook for 1-2 minutes on each side or until golden. Remove from oil and place on a plate lined with paper towel to absorb extra oil. Sprinkle over salt. 
  4. Serve the frijoles charros in a bowl, top with crispy mushrooms, more cilantro, onion and vegan sour cream if you desire! 


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