This vegan Mexican Black Beans and Rice is an easy one-pot meal that's full of flavor. It's perfect for easy weeknight dinners, meal prep, or serving as a hearty side or filling for Pulled Jackfruit Tacos.
If you've been around here for a while, you know I have a serious love for rice-based one-pot meals. There's just something so comforting about a big skillet of perfectly seasoned rice loaded with beans and vegetables.
This Mexican-Style Black Beans and Rice joins the family right alongside my Skillet Rice and Beans and my Puerto Rican Yellow Rice and Beans. Each one has its own personality, but the same cozy, dependable, weeknight-friendly vibe.
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Why You'll Love This Recipe
- Everything cooks together for easy prep and minimal cleanup.
- It's made with pantry staples like rice, beans, and canned tomatoes.
- Meal-prep and lunchbox-friendly, and freezes and reheats beautifully for lunches or quick dinners.
- Naturally vegan, protein-rich, and can be a side dish or main dish.
Ingredients
Oregano: Mexican oregano has an earthier, more citrusy flavor than Mediterranean oregano. Use it if you can find it, but regular dried oregano works fine too, with a slightly different flavor.
Veggie Broth: I use Better Than Bouillon mixed with water, so I can control the depth and salt level of the broth. Cartons work just fine, but I like having that extra flexibility.
Long Grain Rice: Stays fluffy and separate after cooking. Rinse well before using to remove excess starch and prevent clumping.
See the printable recipe card for quantities and a full ingredient list.
Ways To Change It Up
- Stir in a handful of frozen or fresh corn for sweetness and extra texture.
- Add 1-2 chopped chipotle in adobo or a pinch of smoked paprika.
- Swap black beans for pinto beans
- Add a can of diced green chiles for mild heat
How to Make Mexican Black Beans and Rice
See the complete printable recipe card below for the details.
Step 1: Sauté the vegetables - Heat oil in a large pot over medium heat. Add the diced onion, bell peppers, jalapeno, and garlic and cook until softened and fragrant.
Step 2: Add the spices and tomato paste - Stir in the chili powder, cumin, oregano, and tomato paste. Cook for 1-2 minutes to toast the spices and deepen the flavor.
Step 3: Toast the rice - Add the uncooked rice and stir well, coating it in the vegetable and spice mixture. Let it lightly toast for a minute.
Step 4: Add liquids and beans - Pour in the broth (or water with bouillon), salt, tomato sauce, and black beans. Stir to combine.
Step 5: Cover and simmer - Bring to a gentle boil, then cover with a lid and reduce the heat to low. Simmer until the rice is tender, and the liquid is absorbed.
Step 6: Fluff and combine - Remove the lid and gently stir everything together, fluffing the rice and evenly distributing the beans and vegetables.
Step 7: Finish with fresh herbs - Sprinkle chopped fresh cilantro over the top.
Step 8: Serve - Give it one final stir, a squeeze of lime if desired, and serve warm. Enjoy as a main dish or a hearty side.
Regi's Tips
- Use long-grain rice for the best texture, and rinse the rice according to your package directions.
- Let it rest for 5 minutes after cooking - this helps the steam finish cooking the rice perfectly.
- Add lime juice at the end for freshness and to brighten the flavors.
- Fluff gently with a fork instead of stirring to keep the texture light.
Serving Suggestions
These Mexican Black Beans and Rice work as a main, side, or filling. Here are some easy ways I've served it:
- Wrapped in a fajita and topped with avocado and vegan sour cream, or drizzled with Vegan Avocado Crema or Vegan Jalapeño Sauce. This is what I love for a quick work week lunch.
- In a Vegan Taco Bowl - just pile on the toppings and call it dinner.
- Top with a scoop of Cucumber Pico de Gallo.
- Add Walnut Taco Meat on top, and it becomes a full meal in one bowl.
- With tortilla chips for a scoopable meal.
Mexican Rice FAQS
They're basically the same thing - both use tomato, spices, and long-grain rice. "Mexican rice" tends to be the term used in the US for the red-tinted, spiced rice served at Mexican restaurants. This recipe is that.
Yes. Sauté everything on the Sauté setting, then add the liquids and cook on Manual/High Pressure for 5 minutes. Let it naturally release for 10 minutes before opening.
Yes, crushed tomatoes or diced tomatoes both work. The texture will be slightly chunkier, and you will need to adjust the liquid slightly, but the flavor is great.
Yes, as written, it's naturally gluten-free. Just check the labels on your vegetable broth and tomato sauce to make sure no gluten-containing ingredients snuck in.
Yes. They freeze beautifully, thaw without losing their texture, and taste just as delicious and flavorful after being reheated.
More Vegan Mexican Recipes
Drop a comment and tell me how these Mexican Black Beans and Rice turned out! Was it love at first bite, surprisingly edible, or a full-on yuck? And if my directions helped (or didn't), please let me know so I can keep improving these recipes for you.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Mexican Black Beans and Rice
Equipment
- large pot or deep skillet (must have a lid)
Ingredients
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 1 jalapeño finely minced; remove seeds if you don't want the heat
- ½ green bell pepper finely diced
- 3-4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano *or Mexican oregano
- 1½ cups long-grain white rice rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 8-ounce can tomato sauce
- 2¼ cups vegetable broth I mix 1 tablespoon of Better Than Bouillon with 2 ¼ cups of water
- 1 teaspoon salt adjust to taste
- ¼ cup chopped fresh cilantro
- juice of 1 lime
Instructions
- Build flavor first: Heat olive oil in a large pot or deep skillet over medium heat. Add onion, bell pepper, jalapeño, and garlic. Cook 4-5 minutes until soft.
- Toast the base: Stir in tomato paste, cumin, chili powder, and oregano. Cook 1 minute until fragrant.
- Add rice: Stir in rinsed rice and cook 1 minute to lightly toast.
- Simmer: Add tomato sauce, vegetable broth, black beans, and salt. Bring to a boil, then reduce to low, cover, and simmer about 20 minutes.
- Finish: Turn off heat and let sit covered 5 minutes. Fluff with a fork. Stir in lime juice and cilantro and serve hot.
Regi Pearce says
This easy one-pot dinner is perfect for busy weeknights, meal prep, or a simple vegan and vegetarian family meal. I love hearing how you customize it.