Mexican Rice and Beans Skillet | One-Pan Vegan Dinner on a Budget

This one-pan Mexican-inspired meal is pure comfort food with bold flavor. The mix of rice, beans, corn, and warm spices makes it hearty and filling, while fresh cilantro and lime add the perfect finishing touch. It’s made entirely from budget-friendly ingredients and comes together quickly in one skillet for easy cleanup. Each bite is packed with plant-based protein and wholesome goodness that keeps you full for hours.

Ingredients

2 cups Cooked Rice

1 can Beans (Black or Pinto), drained and rinsed

1 Onion, diced

1 Carrot, diced

1 Bell Pepper, diced (I use red bell peppers)

2 Tablespoons Tomato Paste

1 tsp Cumin

1 tsp Smoked Paprika

1 tsp Chili Powder

Salt & Pepper to taste

This recipe is pure comfort in a pan! Inspired by the bold and vibrant flavors of Mexico, it’s one of my go-to dinners when I want something filling without breaking the bank. The mix of rice, beans, corn, and spices creates the perfect balance of protein and fiber, and it reheats beautifully for meal prep. Add a few slices of avocado or a squeeze of lime on top, and you’ve got yourself a wholesome, delicious meal that tastes even better the next day.

Instructions

In a skillet, sauté onion, carrot, and bell pepper until softened.

Sprinkle in cumin, smoked paprika, chili powder, salt, and pepper.

Add tomato paste, cook out rawness for 30 seconds.

Add beans, heat through, then add rice. Stir well.

Add a splash of water if needed and simmer 5 minutes to let flavors blend.

Serve hot, topped with fresh cilantro or avocado if you like.

Tip: This reheats beautifully, making it a great option for weekday lunches or dinner leftovers.

Cost $0.75 per serving