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Mexican Black Beans and Rice

Mexican Black Beans and Rice

This recipe for Mexican Black Beans and Rice is loaded with vegetables, protein, and Mexican flavors. It’s a great healthy side dish, lunch, or dinner. It has a mixture of protein, carbs, and vegetables to keep you feeling full. Plus, it has an abundance of flavor from Mexican spices, like chili powder and cumin. This meal is perfect for any meatless Monday because it’s dairy-free, vegan, and of course, meat-free.


Meal prep is a great thing to do to always have easy lunches around for the week. This recipe is perfect for that because it can be made in 30 minutes and is a filling meal. Divide the rice into a few containers and store it in the fridge until you’re ready to eat it. For an additional element, I would add some sliced avocado for extra healthy fats.

Another recipe you could try for meal prepping is my Butternut Squash and Chickpea Curry! It’s just as easy and quick to make like this one, and healthy too.

Mexican black beans and rice

Beans and Rice Ingredients

I love making black beans and rice because it’s such a simple thing to make, but it has so much flavor and versatility. You can add different vegetables that you have on hand and change up the flavors a little too. I personally love strong spices like chili powder and cayenne. But the spices can be lightened up for those that don’t like spicy things.

Ingredient Substitutions

This recipe is great for customization if you have different vegetables or ingredients on hand.

The vegetables are easily customizable. For example, the green peppers can be swapped for jalapenos, red peppers, or yellow peppers. The yellow onions can be swapped with red onions or shallots. Also, the Roma tomato can be switched for beefsteak tomatoes, or whatever kind you prefer.

Black beans are often my beans of choice, but I’ve also made this recipe with red beans, pinto beans, and garbanzo beans. It tastes great either way and still has lots of protein.

The spices in this recipe are essential, so I like to use a strong chili powder. Cumin and cayenne are the other strong spices in this recipe and add a lot of flavors. However, cayenne is very spicey and can add too much heat for some people. So, cut the cayenne in half if you’re not a fan of hot food.

Lastly, I used white rice in this recipe, but brown rice can easily be used instead if you prefer.

Recipe Equipment

  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons
  • Large pot with lid
  • Spatula

This recipe is so simple and doesn’t require a lot of equipment. Everything is cooked in one pot! The only thing that takes a little time is chopping the vegetables, but using a good chef’s knife makes that easy. Or even a vegetable chopper from Amazon.

Mexican Black Beans and Rice

I hope you enjoy this healthy take on Mexican black beans and rice! Another meatless Mexican dish to try is my Vegan Tofu Enchiladas! Please comment below or tag me on Instagram if you try them out!

Black beans and rice

Mexican Black Beans and Rice

These Black Beans and Rice are loaded with vegetables and Mexican seasonings. This dish is done in 30-minutes or less, and is a delicious filling meal.
5 from 13 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch, Side Dish
Cuisine American, Mexican
Servings 5
Calories 240 kcal


  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Large pot with lid
  • Spatula


  • 1 tsp Olive oil
  • 1 Medium Yellow onion chopped
  • 6 Cloves Garlic minced
  • ½ Medium Green pepper chopped
  • 1 Small Roma tomato chopped
  • 1 Cup Uncooked white rice
  • 2 ¼ Cups Vegetable broth
  • 2 teaspoons Ground cumin
  • 1 Tbsp Chili powder
  • 1 teaspoon Fine sea salt
  • 1/4 teaspoon Ground black pepper
  • 1/4 teaspoon Cayenne pepper
  • 1 Tbsp Lime juice
  • 1 15 oz Can Black beans drained and rinsed


  • Heat the oil in a pot on medium-high heat, then add the onion, pepper, tomato, and garlic and cook for 5 minutes.
  • Add the rice to the pot and mix it with the vegetables with a spatula. Add the vegetable broth and bring to a boil. Lower the heat to a simmer and cover the pot and cook for 20 minutes.
  • Add the cumin, chili powder, salt, pepper, cayenne pepper, lime juice, and black beans, and mix together.
  • Serve immediately with toppings of choice. Salsa, green onions, greek yogurt, etc.


Keyword Beans and Rice, Black Beans and Rice, Meal-Prep, Mexican Black Beans and Rice

33 thoughts on “Mexican Black Beans and Rice”

  1. This sounds absolutely perfect for me! I’m looking for some quick and easy meal prep ideas to prepare for my maternity leave. I think I’ll whip this one up and toss it into the freezer for when my baby arrives! Thanks!

  2. 5 stars
    I have been on the hunt for a good rice and beans recipe and this one definitely looks like it will be yummy! Going to try it this week! Maybe with tacos for taco Tuesday!

  3. 5 stars
    After all the excessive eating over the festive period, I am looking for lighter and healthier recipes:))) This one sounds perfect! Thanks for posting it!

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