Zesty Lime Marinade Over Black Beans and Rice- Ready in 30 Minutes

This is my new go-to black beans and rice dinner for those busy  nights when I'm tired and want something healthy and satisfying that comes together in 30 minutes. Do you know what I mean? 

Things Are Hectic Right Now

I’ve got a lot of stressful things going on right now, and when dinner time rolls around, I've been tired. I need something simple, reliable, and satisfying. For us, rice and black beans is a delicious meal. It might sound basic, but this combo is anything but boring. It’s been a favorite forever in Latin cooking for a reason — it’s filling, comforting, budget thoughtful, and easy to pull together on even the busiest nights.

Zesty Lime Marinade 

What really makes it work for me is the zesty fresh salad topping I add to it. It's kind of my version of Pico de Gallo. I chop up cherry tomatoes, garlic, onion, cilantro or parsley, (sometimes peppers) and avocado, then squeeze in lots of fresh lime juice with a good pinch of salt and pepper and even cumin. Letting it sit for 15–30 minutes while the rice cooks  — the flavors blend together and turn into this bright, fresh, salad-like mixture that’s really good spooned over hot rice and black beans.

Don't Eat Rice ? 

If you follow a low carb diet, this recipe works just as well over cauliflower rice. Honestly, it’s delicious either way. The warm beans and rice paired with the fresh, zesty vegetables is one of those simple meals that just hits the spot.

Why Beans Are Convenient and Healthy

Black beans are one of those pantry staples that make life easier. They’re full of plant-based protein and fiber, which helps keep you full and satisfied. They also may be good for heart health, digestion, and steady energy. And the convenience can’t be beat — opening a can of beans instantly turns plain rice into a real meal (of course if time permits it's even healthier to make your own cooked black beans from scratch).

Dinners Done in 30 Minutes

That’s it. Everything comes together in about 30 minutes, start to finish. It’s fresh, healthy, budget-friendly, and perfect for a busy night  when you are tired and hungry.

The best part of this heart healthy meal is that it is vegan, gluten-free, dairy-free, and nut-free making it a great consideration for a guest that might have food allergies or food restrictions.

Simple food, real ingredients, and zero stress — that’s spells "winner" in my kitchen.

A Mexican Restaurant in Cancun, Mexico  from 15 years ago!!

Ingredients: 

Freshly cooked hot rice or cauliflower rice 

1 can of black beans, washed and heated

10-15 chopped or cut in half cherry tomatoes

1/2 avocado, chopped in chunks

1/4 medium red onion, chopped

1 clove of garlic, pressed or chopped very fine

1/4 cup of chopped parsley or cilantro

Juice of 1/2 big juicy lime (or 1 medium lime)

Salt and cracked pepper to taste

Optional: cumin powder to taste and or some hot sauce 

Directions: 

Put the rice up to cook. 

While the rice is cooking, make your Pico de Gallo mixture by Chopping the tomatoes, onion, garlic, parsley or cilantro, and avocado. Squeeze the lime juice over the medley and set aside.

Open a can of black beans, rinse and put in a sauce pan to heat up. 

When rice is done. Serve by placing rice on the bottom. Adding the well drained black beans over the rice, and topping with the vegetable medley.  Garnish with chopped scallions if desired.

Do you ever eat rice and beans for dinner? What kind of recipe do you make? 

My Notes: 

1. My life has been a little hectic these past few weeks but I'm still trying to get my daily 4 mile walk in, eat healthy meals, and reduce stress. I'm focusing on simplicity in my plant-based cooking. Got any ideas for me? I'd love for you to share your ideas for simple go-to plant-based dinners in the comments or stress reductions practices.  

2. If you really want to cut corners, heck forget chopping the vegetables and open a jar of chunky (hot, medium or hot ) salsa for the topping.  

Grated Radish and Apple Salad (Easy & Refreshing)

It’s amazing how endlessly creative salad making can be. This grated radish and grated apple salad became a new favorite of mine after I bought a bunch of red radishes and quickly realized I had no plan or idea what to do with them. 

Easy Mushroom, Pepper, and Onion Pasta Sauce (One-Skillet Comfort Food)

Craving a tasty pasta dinner that’s big on flavor but low on effort? This hearty mushroom, pepper, and onion pasta sauce delivers comfort, convenience, and serious savory goodness—all in one skillet.

Let’s be honest—no matter how good the pasta is, the magic is always in the sauce. And this one? It’s one of my go-to favorites.

This hearty mushroom, pepper, and onion pasta sauce is completely plant-based, full of savory flavor, and comes together fast in one skillet. It’s the kind of simple, comforting sauce that tastes like you put in way more effort than you actually did. Low-fat, healthy, and deeply satisfying—basically everything I want to add to my pasta.

This sauce is super flexible, too. I used cubed tofu to keep it plant-based, but you can easily swap in cooked chicken or whatever protein you have on hand. 

And here’s the funny part: we actually had a cold snap in South Florida. When I made the pasta, it was 46 degrees, damp, and windy, which immediately sent my cravings straight to comfort food. When I think comfort food, I often think pasta and a good sauce.

I call this my shortcut sauce because I cheat a little making it—but in a good way. I use organic frozen peppers and onions to save on chopping, cleanup, and time as well as a jar of organic marinara sauce from 365 Whole Foods. I like their zero fat marinara sauce but you of course can use whatever is your favorite jarred marinara sauce.

I do chop a little garlic, fresh mushrooms, and tofu. If you can't find a bag of frozen organic pepper and onions- chop your own.

For those on a low carb diet or those who don't eat pasta, this sauce is also delicious over spaghetti squash or spiralized zucchini. Sometimes I eat a bowl made up of half pasta and half spiraled zucchini. 

This sauce tastes better than it photographed!!!

Ingredients For The Pasta Sauce

2 cloves of fresh garlic, pressed or chopped

1 cup of frozen colorful pepper and onion mix

6 large cremini mushrooms, cleaned and sliced

1/2 jar of organic marinara sauce

1 cup of cubed extra firm or firm tofu

optional: 1/2 cup of sliced zucchini

 cooked (gluten-free) pasta (about half pound)

Optional garnish: Chopped scallions

Directions: 

Add garlic, peppers and onions, and mushrooms to a large rimmed skillet and saute for 5 minutes stirring. Add marinara sauce and tofu and continue to sauté for another 5 minutes until sauce is hot. Ladle over cooked pasta of your choice. Garnish with chopped scallions and enjoy.

My notes: 

1. I use gluten-free pasta for all of my pasta dishes. 

2. I sauté in 1/3 cup to 1/2 cup of water or broth. The object with water or broth is not to drown the vegetables. They too will emit some juices for the sauté. I use water or broth to cut down on calories and truthfully, I find sautéing this way still tastes wonderful. 

What's your favorite comfort food? Do you like heartier food in cold weather? 

Happy New Year 2026: A Stunning Miami Fireworks Display Seen From Our Balcony

Happy New Year 2026!

The highlight of our New Year’s Eve celebration was an unforgettable fireworks display over Miami and surrounding areas. My husband and I chose to stay in and enjoy a quiet, cozy evening at home in our Florida condo—a perfect way to welcome the New Year.