Vegetarian Black Beans and Rice
Updated Oct 08, 2025
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This black beans and rice recipe (which is actually vegan) from The Mom 100 Cookbook is a simple, satisfying, and healthy meal that you can make any night of the week. The combination of tender black beans, fluffy rice, bright herbs, and lime juice is wholesome and filling, with plenty of room to customize.
Sometimes the simplest meals are the most comforting and satisfying. This vegetarian/vegan black beans and rice recipe highlights that perfectly — it’s hardy and wholesome, but also bright with fresh herbs and a squeeze of citrus that keeps things lively. Versatile, nourishing, and flavor-packed, this recipe is great for a weeknight dinner, but also a perfect meal-prep dish. And bonus: it’s entirely plant-based, gluten-free, and super easy to make.
This has been a family favorite for decades, and costs just a few dollars to make. Canned beans, canned tomatoes, garlic, onions, carrots, and red bell pepper all pull together to make a very soul-satisfying (and kind of heart-warming) dish. I usually have all of the ingredients for this pantry-friendly recipe on hand.
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A Family Favorite
For years, this was my younger son’s #1 request for his packed lunch, and the dish I had to make when he came home from sleepaway camp. Charlie might have been Cuban in a previous life. Oh, probably not, but it is a bit funny and disarming to watch this little Jewish, blue-eyed, blond child hunker down over a plate of black beans and rice as though it were mother’s milk.
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This is one of the most popular recipes in my first cookbook, The Mom 100 — it’s just delicious, and you don’t even have to share the info that it’s cheap, easy, and completely plant-based.
Ingredients
- Black beans – I used canned black beans, which makes this recipe a snap to pull together any day of the week.
- Cooked rice – Use white rice or brown rice, just make sure it’s cooked and warm when the beans are ready.
- Chopped onions
- Finely minced garlic – Just a touch, unless you’re a true garlic fanatic, then you can add more.
- Carrots and red bell pepper
- Oregano, cumin, and bay leaf – The essential herbs and spices for this classic dish.
- Chipotle puree – While optional, chipotle puree gives the recipe an extra kick. You can also use chili powder.
- Water or vegetable broth – Broth will add a bit more flavor; try to use less-sodium broth so you can control the salt.
- Crushed tomatoes and tomato paste
What to Do With Leftover Tomato Paste
Are you annoyed that I called for less than a full small can of tomato paste in this recipe? Are you wondering, “Hey, Ms. Full-of-Advice, what should I do with the rest of the tomato paste, other than leaving it partially covered with plastic wrap in the back of my fridge, and waiting for it to get moldy so I can toss it out, and feel resentful that I wasted it?” Well, thanks for asking. You’re going to freeze it, and here’s how to freeze that tomato paste.
How to Make Vegetarian Black Beans and Rice
- Sauté the veggies and seasonings: In a large pot, heat the olive oil, then sauté the onions. Add the garlic, red pepper, and carrot, and cook until the garlic is fragrant and the peppers and carrots just become tender. Add the oregano, cumin, and chipotle puree or chili powder. Keep stirring for about a minute longer.
- Simmer: Add the beans, tomatoes, tomato paste, water or broth, bay leaf, salt, and pepper to the pot. Simmer for 20 minutes, then adjust the seasonings.
- Serve: Plate the beans over hot rice and top with guacamole, crumbled or grated cheese, a squeeze of lime, salsa, scallions, and sour cream as desired.
Best Garnishes for Black Beans and Rice
If you’re wondering what to put on veggie black beans and rice, there are a lot of great options! Here are some of our favorites (all vegetarian), which add brightness, creaminess, and/or crunch, depending on what you’re looking for. These toppings turn a simple bowl of beans and rice into a full-on meal.
- Guacamole – Creamy and rich; the perfect match for beans and rice.
- Salsa or pico de gallo – Adds freshness, acidity, and a little kick.
- Cheese – Crumbly cotija for salty flavor, queso fresco for milk creaminess, or shredded cheddar, Monterey Jack, or pepper jack for melty deliciousness.
- Sour cream – A cool, tangy, creamy contrast that balances the richness and gentle spiciness of the beans.
- Fresh lime juice – A squeeze of citrus instantly brightens up the whole dish.
- Hot sauce – A dash of heat.
- Scallions (green onions) – Fresh, sharp, and crunchy, the perfect finishing touch (minced onions are also a good option).
Make-Ahead Black Beans
This is one of those recipes that is delicious hot off the presses, but even better one or two days after you first make it, because the flavors have a chance to meld and become one with the universe. As it sits in the fridge, it thickens.
When you reheat it, or portions of it, you may want to add more water or broth to loosen it up. Perfect for those of us who love leftovers and meal-prep folks. And here’s what you need to know about reheating rice.
Black Beans and Rice Questions, Asked and Answered
Yes! This vegetarian beans and rice recipe is completely plant-based and so naturally vegan, packed with fiber and protein.
That’s what I use in this recipe! Just rinse and drain them before adding to the recipe. However, if you want to soak and cook your own dried black beans, go for it.
This combo pairs beautifully with avocado (diced or in guac form), salsa, roasted veggies, or a simple green salad, for a balanced meal.
These beans already have a lot of flavor, but if you want to bump it up even more, try adding fresh herbs like cilantro, another squeeze of lime, more smoky spices like cumin and chili powder, and extra sautéed onions and garlic to help build vibrant, layered flavors.
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Vegetarian Black Beans and Rice
Ingredients
- 2 tablespoons olive oil
- 2 large onions (chopped)
- 1 teaspoon finely minced garlic
- ½ cup chopped carrots (about 2 large carrots)
- ½ cup chopped red bell pepper (about 1 small pepper)
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 teaspoon chipotle puree (or 2 teaspoons chili powder, optional)
- 4 (15.5-ounce) cans black beans (drained and rinsed)
- 1 (28-ounce) can crushed tomatoes (preferably in puree)
- ¼ cup tomato paste
- 1 ½ cups water (or vegetable broth)
- 1 bay leaf
- Kosher salt and freshly ground black pepper (to taste)
To Serve:
- 8 cups hot cooked white rice (or brown rice)
- Grated cheddar cheese or crumbled cojita or queso fresco cheese
- Lime wedges (to serve, optional)
- Sliced scallions (optional)
- Sour cream (optional)
- Hot sauce or salsa (optional)
Instructions
- Heat a large pot with the olive oil over medium heat. Add the onions and sauté until they are translucent and tender, about 5 minutes, then add the garlic, red pepper, and carrots until you can smell the garlic and the peppers and carrots start to become tender, about 2 minutes. Add the oregano, cumin, and chipotle puree or chili powder, and stir until everything becomes very fragrant, about 1 minute more.
- Add the black beans, crushed tomatoes, tomato paste, water or vegetable broth, bay leaf, and salt and pepper. Simmer, uncovered, for 20 minutes, and taste to see what seasonings you want to add.
- Serve over hot cooked rice, with guacamole, crumbled or grated cheese, a squeeze of lime, salsa, scallions, and sour cream as desired/accepted.
Simple dish, easy to whip up. Used the chili powder option. It’s a gentle spice load. My 1.5 year old ate it up, my 6 year old continues her strike on dinner in general, but did eat two bites. Husband said that with some sausage it would be tops. Overall a good pantry and budget meal, and easy to tweak how you need. Thanks!