Budget-Friendly Mexican Black Beans and Brown Rice Recipe

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and pinto beans are often less expensive.

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is more nutritious while white rice is generally cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar can be cheaper.

Heat 1 & ½ Tbsp olive oil in a pot over medium heat.

Add ½ Cup (80 g) finely chopped onions and a small pinch of salt, cooking until onions are translucent.

Stir in ½ Cup (80 g) chopped red pepper, ½ Cup (80 g) chopped green pepper, and ½ Cup (80 g) chopped orange/yellow pepper, cooking for a few minutes.

Add ¼ Cup (35 g) chopped fresh or pickled jalapeno and ½ Cup (80 g) frozen and thawed corn to the pot.

Pour in 1 Cup (250 g) mild salsa and stir well.

Add 1 & ½ Tbsp taco mix and 1 Tsp oregano, mixing everything together.

Stir in 1 & ½ Cup (350 g) cooked black beans and 1 Cup (250 g) cooked brown rice, mixing well.

Cut two large tortillas into medium-sized pieces using a pizza cutter and stir them into the pot.

Add 100 g shredded cheese, mixing it in, and don't hesitate to add more cheese if desired.

Bake in the oven for 25 minutes at 350°F. If the pot isn’t oven-safe, transfer the mixture to a baking tray before baking.

Garnish with chopped avocado before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary