Best Vegan Mexican Pinto Beans Ever

1 lb. pkg. dried pinto beans
4 tbsp. cumin
1/2 tsp. red chili pepper flakes
3 tsp. paprika
3 tsp. garlic powder
1 large onion, diced
1 red ripe tomato, diced
5 cloves garlic, chopped
1 medium fresh bell pepper, diced
1 bunch fresh cilantro/parsley, chopped
1 1/2 Tbsp. Taco Seasoning (click here)

Soak beans overnight according to package directions.

Add dry washed beans to crockpot.

Add cumin, chili flakes, paprika and garlic powder to the beans.
Mix thoroughly with a spoon making sure all the beans are coated
with the spices.

Add chopped onion, tomatoes, peppers, garlic and chopped
cilantro/parsley.

Add taco seasoning and mix thoroughly.

Add approx. 5-6 cups of water and turn the crockpot to HIGH.

Cover and cook for 5-7 hours (depends on crockpot) checking and
stirring regularly.

Serve with Food for Life Sprouted Corn Tortillas and a homemade
Pico De Gallo. Leftovers are good to mash with some lime juice
and serve with baked tortilla chips!

Makes 12-14 servings.