Spicy Mexican Beans with Grilled Vegetables

Spicy Mexican Beans with Grilled Vegetables
Spicy Mexican Beans with Grilled Vegetables

You don’t need oil to grill vegetables that already contain a lot of moisture, which is the case for the vegetables in Spicy Mexican Beans with Grilled Vegetables. That’s a good thing for anyone who wants to cook food that’s healthy for our hearts. We don’t even bother to spray our grill with oil before using it, though that does mean that we leave behind stuck bits of tomatoes. If you don’t want your tomatoes to stick, spray your preheated grill before you add your vegetables. Either way, you will add sweetness and complex flavors to your meal by grilling.

Start the recipe by marinating the mushrooms in a lime juice mixture. Then grill all the vegetables. Even the kale goes on the grill for a short period of time when all the other vegetables are almost done.

Once you have grilled the vegetables, remove the seeds from the chiles if you want to reduce their heat. Often you can do this simply by pulling off the stem ends; most of the seeds will come along with the stems. For those stems that seem determined to stay attached, chop them off mercilessly, and scoop out whatever seeds come free. Use a spoon to do the scooping so you don’t wipe your eyes later with spicy fingers. I suggest that you don’t worry about the seeds that seem determined to remain inside the chiles. After all, you are just cooking, not performing a quantitative science experiment. The people who eat the food you prepare should be grateful for your efforts anyway,  and they might even enjoy the color contrast of a few seeds.

Grilled Vegetables
Grilled Vegetables

Due to deseeding, chiles take a little more time to prepare than the other vegetables in this recipe. I don’t take the trouble to remove the skin from the chiles after grilling, but by all means go for it if you’d prefer. Then serve the vegetables whole, or chop them into bite-sized pieces and serve everything together in bowls with salsa, chopped cilantro, lime wedges, and hot sauce, if desired.

Spicy Mexican Beans with Grilled Vegetables BowlEnjoy the spicy combination of flavors.

As always, thanks for reading, everyone!

Hugs of kindness,


Spicy Mexican Beans with Grilled Vegetables

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 portobello mushrooms
  • juice and zest of 2 limes
  • 2 cloves garlic, minced
  • 2 teaspoons vegan Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon no-salt seasoning
  • ½ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • 4 Anaheim chiles
  • 4 poblano chiles
  • 4 jalapeño chiles, optional
  • ½ pound kale, about 4 large leaves
  • 4 tomatoes
  • 4 cups cooked pinto or black beans, or 2 cans beans, drained and rinsed
  • 2 cups corn, frozen
  • 1 bunch cilantro
  • 1 lime
  • ½ cup salsa
  • hot sauce, optional


  1. Brush dirt off the mushrooms and twist out the stems.
  2. In a small bowl, mix together the lime juice, minced garlic, vegan Worcestershire sauce, chili powder, no-salt seasoning, cumin and oregano.
  3. Place the mushroom caps and stems in a shallow dish and pour the marinade over them. Mix gently with a spatula.
  4. Wash the chiles and leave whole. Wash the kale and trim off an inch or two of the lower stem. Wash the tomatoes, slice in half through the stem end, and remove the core.
  5. Preheat your grill to about 400°F.
  6. Heat the beans in a microwave and divide among 4 bowls.
  7. Cook the corn according to package directions and divide among the bowls.
  8. Chop the cilantro, and quarter the remaining lime.
  9. Spray your grill lightly with oil spray, place the mushroom caps upside down on the grill, and place the mushroom stems on the grill as well.
  10. Add the whole chiles and tomatoes about 2 minutes later. Place the tomatoes cut-side down.
  11. After 3 minutes, turn over all the vegetables, though check periodically to make sure they aren’t getting too brown.
  12. In another minute, place the kale leaves over the vegetables.
  13. In about 45 seconds, turn over the kale leaves.
  14. In about another 45 seconds, remove all the vegetables from the grill. The kale should have wilted, and just the edges of the leaves should be a bit brown. The other vegetables should be nicely browned. Sometimes the tomatoes collapse a bit, but they will still taste delicious and will help to moisten all the other ingredients.
  15. Pull or chop off the stems of the chiles. With a spoon, scoop out whatever seeds come free easily. Don’t worry about any remaining seeds – that’s just too much effort.
  16. Chop all the vegetables into bite-sized pieces and divide among the bowls.
  17. Serve with salsa, chopped cilantro, lime wedge and hot sauce.
  18. Refrigerate leftovers.

Note: To easily turn this into a meal with about 30% of your RDA for calcium, add about 1/3 cup dried figs per person.

Nutrition information per serving without hot sauce or jalapeños: 492 calories, 2 grams fat, no saturated fat, 308 mg sodium (mostly from Safeway salsa, which has 760 mg sodium in ½ cup), 2778 mg potassium, 88 grams carbohydrates, 43 grams fiber, 20 grams sugars, 29 grams protein, 324% Vitamin A, 286% Vitamin C, 23% calcium, 57% iron.

Nutrition information per serving with additional 1/3 cup figs per person and without hot sauce or jalapeños: 615 calories, 2 grams fat, no saturated fat, 312 mg sodium (mostly from Safeway salsa, which has 760 mg sodium in ½ cup), 3112 mg potassium, 119 grams carbohydrates, 48 grams fiber, 43 grams sugars, 31 grams protein, 324% Vitamin A, 287% Vitamin C, 31% calcium, 63% iron.


2 thoughts on “Spicy Mexican Beans with Grilled Vegetables

  1. Dear Philippa,
    This recipe of beans with grilled vegetables, sounds very tasty, I only have one question, is this poblano chillies, I know in Spanish it is chiles, am I right? I mean in Espanol. Thank you for this recipe, hot spicy dishes are my favorite. 🙂


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