Hope you had a wonderful Cinco de Mayo! For me, it’s a great excuse to eat wonderful Mexican food. Mexican food is always a staple for me – it’s full of flavor, and easy to make healthy dishes.


Here is what I’m packing in my lunches this week, it’s so easy to put together and so full of flavor. Feel free to add any other in – season veggies you’d like to the mixture! I used those small bell peppers you can get at the store in mine – I’ve been eating them like crazy lately – they’re so cute and delicious! Even my daughter loves them!

Black Beans and Rice

  • 1 C rice
  • 2 C cooked black beans (if using canned, rinse)
  • 4 small bell peppers (or one large)
  • ½ sweet onion
  • 8 ounces mushrooms (I didn’t use, but think it would be a great addition)
  • 16 ounces of your favorite salsa
  • 1 T fajita seasoning mix

Cook rice in 2 C water. Once done, add the black beans.

In a separate pan, heat 1 T olive oil. Add onions (mushrooms if you have them) and seasoning, and sauté until done. Add peppers and cook an additional 5 minutes.

Remove veggies from heat, and add to the rice and bean mixture.

Add salsa and stir to combine.

Optional Toppers:


Cheese/Nutritional Yeast

More Salsa

Sour Cream

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