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Fiesta Rice and Black Beans

This Fiesta Rice and Black Beans is a vibrant, nutritious dish bursting with flavor and perfect for meal prep!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Healthy, Meal Prep, Vegan
Servings: 4 servings

Ingredients

  • 1 cup long-grain brown rice (or white)
  • 1 small yellow onion diced
  • 1 medium green bell pepper diced
  • 3 cloves garlic minced
  • 2-3 pieces roma tomatoes diced
  • 2 tbsp taco seasoning
  • 15 oz tomato sauce canned
  • 1/4 cup nutritional yeast
  • 15 oz black beans rinsed and drained
  • 1 cup sweet corn cooked
  • Optional toppings avocado, cilantro, chipotle crema, fresh tomatoes, hot sauce, dairy-free cheese shreds, tortilla strips, lime juice

Instructions

  • Rinse 1 cup of long-grain brown rice under cold water until the water runs clear. In a large pot, combine the rice with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the rice is tender and the water is absorbed.
  • While the rice is cooking, heat a tablespoon of olive oil in a separate skillet over medium heat. Add 1 diced small yellow onion and 1 diced green bell pepper. Sauté for about 5 minutes until they are softened. Add 3 minced garlic cloves and cook for an additional minute until fragrant.
  • Stir in 2-3 diced roma tomatoes to the skillet along with 2 tablespoons of taco seasoning. Cook for about 3 minutes, allowing the tomatoes to break down and the spices to become fragrant.
  • Once the rice is cooked, add it to the skillet with the sautéed vegetables. Pour in a 15 oz can of tomato sauce and stir to combine everything thoroughly. Add in 1/4 cup of nutritional yeast for a cheesy flavor and mix well.
  • Gently fold in a 15 oz can of rinsed black beans and 1 cup of cooked sweet corn. Stir until all the ingredients are evenly mixed. Allow the mixture to heat through for about 5 minutes.
  • Spoon the Fiesta Rice and Black Beans into bowls and top with your favorite toppings such as avocado slices, chopped cilantro, dollops of chipotle crema, diced fresh tomatoes, a drizzle of hot sauce, dairy-free cheese shreds, tortilla strips, and a squeeze of lime juice for an extra zing!

Equipment

  • Large pot
  • Cutting board and knife
  • Measuring cups and spoons
  • Wooden Spoon
  • Can opener

Notes

  • Allow the dish to cool completely before storing in airtight containers.
  • Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Add a splash of water when reheating to keep it moist.