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Tex-Mex Beans & Rice Bowl

Fantastic for making crunchy tacos too!


- 2 Tbsp olive or canola oil

- 1 cup red onion, chopped

- 3 cloves garlic, minced

- 2 fresh jalapeno peppers, minced and seeds removed

- 1 can black beans (do not drain)

- 1 can garbanzo beans (drained)

- 1 cup medium salsa (I use Pace Medium Chunky Salsa)

- 2 cups cooked brown rice

- 1 Tbsp Cumin

- 1/4 tsp Cayenne

- 1 tsp chili powder

- Avocado slices to top when plated or if used in tacos

- Optional vegan Mex cheese shreds and vegan sour cream for topping


1. In a large skillet, heat up the olive or canola oil and add the onion, garlic and jalapenos. Sautee until onions are translucent (about 3-4 minutes).

2. Add the beans, brown rice, salsa and seasonings and bring to a simmer. If needed, add 1/4 - 1/2 cup of vegetable stock to allow everything to simmer gently for 10 minutes.

3. Serve in bowls and top with avocado slices and a dollop of vegan sour cream if desired. Enjoy!

Notes: For added nutrition, include a quarter cup of extra firm tofu while sautéing onions, garlic and peppers.

This mixture makes a great filling for soft or crunchy tacos too!


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1 Comment

Jan 28

This is really good. I'm going to add it to my rotation. I served it on top of cut-up romaine and added cilantro in addition to the avocado on top. This one is a winner!

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