Mexican Beans & Rice


SourceAugust CAP Sales Flyer
Prep time
Cooking time30 minutes
Total time30 minutes


This is an easy, hearty vegan dish that you can pull together from leftover rice, some basic pantry staples and a little fresh produce. Enjoy it as a side dish or add cheese, avocado and/or your favorite protein inside a flour tortilla and enjoy it as a burrito or quesadilla.


2 tablespoons
1 cup
onion, yellow (diced)
1 cup
sweet potato (peeled and diced)
1/2 cup
bell pepper, red (diced)
1 clove
garlic (minced)
1/2 teaspoon
chili powder
1/2 teaspoon
cumin, ground (ground)
1/2 teaspoon
coriander, ground (ground)
black pepper (to taste)
1 cup
tomato, fire-roasted (diced)
2 teaspoons
pepper, chipotle (minced or a pinch chipotle powder; to taste)
12 ounces
beans, black (drained)
1 cup
rice, brown (cooked)
lime (cut into wedges)


Heat the oil in a medium-sized stock pot, and sauté the onions, sweet potatoes and bell peppers over medium heat until soft, about 10 minutes. Add the garlic and spices, and sauté 2 minutes more until fragrant. Add the diced tomatoes, chopped chipotles, and black beans, simmer for 5 minutes.

Add the rice and heat throughout. Remove from the heat, stir in some fresh chopped cilantro (optional) and serve with lime wedges. Enjoy!