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Black Bean Fried Rice: Mexican-Inspired

by Marianne Navada

You can use this recipe as a burrito stuffing or a simple burrito bowl. This black bean fried rice is loaded with protein and fiber. It’s super easy to make and you can always freeze to eat for later. You can have it as is or you can serve with your favorite Mexican sides, such as salsa or avocado.  

On canned vs. raw black beans

A great way to save money, time, decrease preservative intake, adjust level of saltiness, and add additional spices to your beans is to pressure cook your own instead of buying canned versions. You can buy raw bulk beans, wash, and cook. An instant pot makes this process so much easier. Here, I have an Instant Pot quick guide, which tells you how much water to put and time to cook for beans and other staples.

black bean and fried rice recipe

Black Bean Fried Rice

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )


  • 2 tbs olive oil
  • 1 head garlic (minced or grated)
  • 1 small onion
  • 2 stalks celery
  • 1/2 cup carrots
  • 1 tomato or 1/2 cup
  • 1 tsp cumin powder
  • 1 tsp cilantro powder
  • chili powder to your level of spiciness
  • 1 tbs soy sauce
  • 1 can black beans 15 ounce or 2 cups cooked black beans if cooking your own beans
  • 2 cups cooked brown or white basmati rice. (in the video, I had a mixture of both since I used leftovers)
  • 1 cup frozen corn
  • 1 tsp salt or to taste (see notes)


  • bunch of spinach
  • bunch of cilantro
  • cheese


  1. Chop onions, mince garlic, and chop veggies.
  2. Heat oil. When hot, add onions and garlic. Add a dash of salt to onions to help them cook faster if you want.
  3. When onions are translucent, soft, and fully cooked, add celery and then carrots. Fry until soft.
  4. Add tomato, spices, and soy sauce. When the tomatoes are soft, add beans and let the beans soak in the flavor.
  5. Add the rice, corn, and stir. Add salt according to taste.


On salt: measurement depends if you’re using salted beans or if the cooked rice already has salt. For this recipe, I used 1 tsp of salt since both are salted.

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