Budget-Friendly Mexican Bean and Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty, affordable bowl of spiced black beans, fluffy brown rice, and fresh toppings for a satisfying vegan meal. This mexican-inspired vegan (vegan) ready in about 60 minutes pairs black beans, brown rice, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 15 oz black beans
• 1 cup brown rice
• 1 medium onion
• 2 cloves garlic
• 1 medium tomato
• 1 avocado
• 1 lime
• 1/4 cup cilantro
• 1 tbsp olive oil

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in rinsed black beans and cook for 5 minutes, breaking apart with a spoon. Add diced tomato and cook until tomatoes soften, about 3 minutes.
3. Step 3: In a separate pot, cook 1 cup brown rice in 2 cups water until tender, 18-20 minutes. Drain and fluff.
4. Step 4: In a bowl, combine cooked rice, black bean mixture, and chopped cilantro. Top with sliced avocado, lime zest, and a drizzle of olive oil. Serve immediately.