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Effortless Vegan Black Beans and Rice: Perfect for Meal Prep

The Ultimate RV-Friendly Comfort Food
This is one of my must-haves for travel days or chilly camping evenings: Vegan Black Beans and Rice. Not only is this dish delicious and easy to make, but it’s also perfect for meal prepping. Whether you’re powering through a long drive or setting up camp, having a hearty, pre-made meal is a total game-changer.
Why you’ll love this recipe for meal prep:
- Quick and efficient: Use a food processor to dice veggies in no time.
- Travel-ready: Warm, flavorful, and hearty to keep your energy up during busy days.
- Microwave-friendly: Reheats beautifully for those quick pitstops.
- Versatile: Pair with tortilla chips, top with a fresh salad, or enjoy as-is for a satisfying meal on the go.
Ready to elevate your RV cooking game? Let’s dive in!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Mexican
Servings 4
Calories 345 kcal

Equipment

  • Food Processor (optional): For quickly chopping vegetables; Will cut prep time in half!
  • Large Pot or Dutch Oven
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Mixing Spoon
  • Meal Prep Containers

Ingredients
  

  • 1 tbsp olive oil
  • 3 cloves cloves garlic
  • 1 medium onion
  • 1 red bell pepper
  • 1 jalapeño (optional for spice lovers)
  • 1 lime, juice of
  • 1 tsp cumin
  • 1 tsp paprika
  • 0.5 tsp cayenne pepper (or adjust for heat)
  • 1 tsp chili powder
  • 1 tsp Better-than-Bouillon Base (or 1 veggie bouillon cube)
  • 1.5 cups water
  • 1 cup Royal Blend rice (or your favorite rice mix)
  • 1 15 oz can black beands (or 2 cups pre-cooked beans)
  • 1 15 oz can diced tomatoes
  • 1 cup corn (canned or frozen)
  • Fresh cilantro for garnish

Instructions
 

  • Prep the Veggies (Food Processor Hack!):
    If you’re short on time, toss the garlic, onion, red bell pepper, and jalapeño into a food processor and pulse until finely chopped.
    This step makes cooking quicker and keeps your prep hassle-free.
  • Cook the Base:
    Heat oil in a large pot over medium heat. Add the prepped veggies and sauté until softened—about 5 minutes.
    Stir in the cumin, paprika, cayenne, and chili powder.
    Let the spices bloom for 1 minute.
  • Add Rice and Liquid:
    Pour in the water and bouillon base, stirring well.
    Bring to a boil, add the rice, then reduce heat to low.
    Cover and simmer for 15 minutes, or until the rice is tender and most of the liquid is absorbed.
  • Mix in the Good Stuff:
    Fold in the black beans, diced tomatoes, and corn.
    Let the mixture sit off heat for 5 minutes to meld the flavors.
  • Portion and Store:
    Divide into meal prep containers while still warm.
    Garnish with fresh cilantro and a squeeze of lime juice before sealing.

Notes

How to Enjoy on Travel Days
  • Quick Reheat: Pop a container in the microwave for 1–2 minutes.
  • Tortilla Chip Pairing: Scoop it up with crunchy tortilla chips for a no-fuss meal.
  • Add a Salad (my fav!): Top with a handful of greens for extra freshness.
  • Boost with Avocado: Add a few slices for creaminess and extra nutrition.
Why This Recipe is Perfect for RV Living
RV kitchens might be compact, but that doesn’t mean you have to sacrifice flavor or nutrition. This one-pot wonder minimizes mess while maximizing taste. Plus, black beans and rice are pantry staples that store well, making them a reliable choice for life on the road.
Make It Your Own!
  • Add More Veggies: Zucchini, carrots, or spinach work great here.
  • Experiment with Spices: Add a pinch of smoked paprika or a dash of hot sauce for extra zing.
  • Try Epazote: This traditional herb enhances flavor and aids digestion, especially with beans.
  • Use Alternative Rice: I'm a fan of RiceSelect Royal Rice. This recipe also works well with jasmine rice, basmati rice, brown rice, or even quinoa for a slightly nutty flavor and added protein. If you're looking for a low-carb option, cauliflower rice is a great substitute—just adjust the cooking time accordingly!
Pro Meal Prep Tips
  1. Batch Cooking: Double the recipe to stock up for busy weeks.
  2. Freeze Portions: Store individual servings in freezer-safe containers for future travel days.
  3. Keep It Fresh: Add fresh garnishes (like avocado or cilantro) right before eating.
  4. Mix It Up: Serve with tortillas, wrap it into burritos, or even top baked potatoes for variety.
Pro Tips for RV Cooking
  1. Embrace Multi-Tasking Tools: A multi-purpose pot or Instant Pot can work wonders in small spaces.
  2. Pre-Prep Ingredients: Use a compact food processor to quickly prep veggies while being mindful of limited RV storage space. Also, measure spices and set them aside on a small plate of prepping bowl before cooking to increase efficiency.
  3. Batch Cooking: Double the recipe to have extras to store in your fridge or freezer for quick meals later.
  4. Stay Organized: Invest in a magnetic measuring spoons set, stacking kitchen utensils and stackable, lightweight containers to maximize precious storage space.
  5. Clean as You Cook: Minimize clutter and stress in your tiny RV kitchen.
I’d love to hear how this recipe turns out for you! Did you add your own twist or discover a new hack for RV cooking? Drop a comment below, and don’t forget to share your RV adventures while you’re at it.
Happy cooking and safe travels, friends!
Keyword Budget-friendly vegan recipes, Easy vegan meal prep, Gluten Free, High-protein vegan meals, One-pot Meal, RV Cooking