Cook the Beans:
In a large pot, add the soaked and drained pinto beans along with fresh water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 1 hour or until the beans are just tender.

Sauté the Vegetables:
While the beans are simmering, heat a skillet over medium heat. Add a bit of oil, and then sauté the onion, garlic, jalapeños, and bell pepper until they are soft and the onions are translucent. Add the chopped tomatoes and cook for another 2-3 minutes.

Add Flavor and Spices:
Stir in cumin, smoked paprika, chili powder, and oregano to the vegetable mixture. Cook for an additional minute until fragrant.

Combine with Beans:
Once the beans are partly cooked and still have a slight bite, add the sautéed vegetable and spice mixture to the pot. If using soy chorizo, add it at this stage. Continue to simmer everything together for another 30-45 minutes, or until the beans are fully cooked and the flavors have melded together. Season with salt and pepper to taste.

Adjust Consistency and Flavor:
If the beans are too thick, add more vegetable broth or water to reach your desired consistency. Adjust seasoning as necessary.

Serve:
Serve the frijoles charros hot, garnished with fresh cilantro, diced avocado, chopped green onions, and lime wedges on the side.