Budget meal ideas: recipes to explore

Meals marked as budget-friendly in the PlatePatch catalog. These are recipe ideas, not recommendations for a particular allergy, medical diet or household. Always verify ingredients and cooking safety.

Recipe illustration for Black Bean Taco Bowls

Black Bean Taco Bowls

Warm, saucy black beans over fluffy rice, with bright salsa and cheese served together or separately. · 20 minutes · Serves 4

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Ingredients

  • 2 can Black beans
  • 1.5 cup Long grain rice
  • 8 oz Salsa
  • 4 oz Shredded cheese

Directions

  1. Cook the rice following its package directions.
  2. Drain and rinse the beans.
  3. Put the beans in a saucepan with 2 tablespoons of the salsa and a splash of water.
  4. Warm over medium-low heat for 5 minutes, stirring occasionally.
  5. Spoon the rice and beans into bowls.
  6. Add the cheese and remaining salsa, keeping them separate if you prefer.
Recipe illustration for Veggie Fried Rice

Veggie Fried Rice

A flexible skillet meal that turns rice and vegetables into dinner. · 30 minutes · Serves 4

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Ingredients

  • 2 cup Long grain rice
  • 1 bag Frozen mixed vegetables
  • 4 ct Eggs
  • 3 tbsp Soy sauce
  • 1 tbsp Olive oil

Directions

  1. Cook the rice following its package directions.
  2. Warm a lightly oiled nonstick skillet over medium heat.
  3. Whisk the eggs, then pour them into the skillet. Stir gently until set with no runny patches.
  4. Add the frozen vegetables and a splash of water. Cook for 5 minutes, until hot.
  5. Add the cooked rice and soy sauce.
  6. Stir for 3–4 minutes, until everything is heated through.
Recipe illustration for Peanut Butter Banana Oats

Peanut Butter Banana Oats

Creamy stovetop oats finished with fresh banana and a peanut-butter swirl. A warm breakfast with just four ingredients. · 8 minutes · Serves 2

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Ingredients

  • 1 cup Old fashioned oats
  • 2 ct Bananas
  • 2 tbsp Peanut butter
  • 2 cup Milk

Directions

  1. Combine oats and milk in a small saucepan over medium heat.
  2. Stir occasionally for about 5 minutes, until the oats are tender and creamy.
  3. Slice the bananas while the oats cook.
  4. Divide into bowls, top with banana and swirl peanut butter through each serving.
Recipe illustration for White Bean Tomato Soup

White Bean Tomato Soup

A comforting tomato broth with tender white beans and sweet softened onion, made mostly from pantry staples. · 25 minutes · Serves 4

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Ingredients

  • 2 can White beans
  • 1 can Crushed tomatoes
  • 1 ct Yellow onions

Directions

  1. Peel and chop the onion into small pieces.
  2. Cook the onion with a splash of water in a covered saucepan over medium heat for about 5 minutes, until soft.
  3. Drain and rinse the beans, then add them with the crushed tomatoes and 2 cups of water.
  4. Bring to a simmer and cook uncovered for 12–15 minutes, stirring occasionally.
  5. Taste before serving; season with salt and pepper if available.
Recipe illustration for Speedy Black Bean Tacos

Speedy Black Bean Tacos

Warm black beans and salsa tucked into soft flour tortillas for a quick dinner. · 15 minutes · Serves 4

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Ingredients

  • 2 can Black beans
  • 8 ct Flour tortillas
  • 8 oz Salsa

Directions

  1. Drain and rinse the beans.
  2. Warm the beans in a saucepan with 2 tablespoons of salsa and a splash of water for 5 minutes.
  3. Warm the tortillas following their package directions.
  4. Spoon beans into each tortilla.
  5. Add the remaining salsa, or keep it on the side.
Recipe illustration for Chickpea Tomato Skillet

Chickpea Tomato Skillet

Soft chickpeas simmered in garlicky tomato sauce; spoon into bowls with crusty bread if you have it. · 20 minutes · Serves 4

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Ingredients

  • 2 can Chickpeas
  • 1 can Crushed tomatoes
  • 2 clove Garlic
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the chickpeas. Peel and finely chop the garlic.
  2. Warm a little oil in a skillet over medium-low heat. Stir in the garlic for 30 seconds.
  3. Add the chickpeas and tomatoes.
  4. Simmer gently for 12–15 minutes, stirring occasionally.
  5. Serve in bowls, adding a splash of water if you prefer more sauce.
Recipe illustration for Egg & Bean Tacos

Egg & Bean Tacos

Soft scrambled eggs and warm black beans tucked into tortillas—or served as separate components for picky eaters. · 15 minutes · Serves 4

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Ingredients

  • 6 ct Eggs
  • 1 can Black beans
  • 8 ct Flour tortillas
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the beans. Warm in a small saucepan with a splash of water for 5 minutes.
  2. Whisk the eggs in a bowl.
  3. Cook the eggs in a lightly oiled nonstick skillet over medium-low heat, gently stirring until set.
  4. Warm the tortillas following their package directions.
  5. Fill with eggs and beans, or serve the components separately.
Recipe illustration for Crispy Bean Tostadas

Crispy Bean Tostadas

Crunchy baked corn tortillas topped with creamy mashed beans, bright salsa and crisp lettuce. · 15 minutes · Serves 4

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Ingredients

  • 8 ct Corn tortillas
  • 2 can Black beans
  • 6 oz Salsa
  • 1 head Lettuce

Directions

  1. Heat the oven to 400°F / 200°C. Lay the tortillas on a baking tray.
  2. Bake for 6–8 minutes, until crisp.
  3. Drain and rinse the beans. Warm with a little salsa and water for 5 minutes, then mash lightly.
  4. Wash and slice the lettuce.
  5. Top each crisp tortilla with beans, lettuce and the remaining salsa.
Recipe illustration for Veggie Ramen Stir-Fry

Veggie Ramen Stir-Fry

Tender noodles tossed with hot mixed vegetables and a light savory soy glaze. · 15 minutes · Serves 4

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Ingredients

  • 4 pack Ramen noodles
  • 1 bag Frozen mixed vegetables
  • 3 tbsp Soy sauce
  • 1 tbsp Olive oil

Directions

  1. Cook the noodles following their package directions, then drain.
  2. Warm a little oil in a large skillet over medium heat.
  3. Add the frozen vegetables and a splash of water. Cook for 5 minutes, until hot.
  4. Add the noodles and soy sauce.
  5. Toss gently for 2 minutes, until everything is coated.
Recipe illustration for Loaded Sweet Potato Taco Bowls

Loaded Sweet Potato Taco Bowls

Roasted sweet potato, black beans and taco toppings over rice. · 35 minutes · Serves 4

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Ingredients

  • 2 lb Sweet potatoes
  • 2 can Black beans
  • 1.5 cup Long grain rice
  • 8 oz Salsa
  • 1 ct Avocado
  • 2 tsp Taco seasoning

Directions

  1. Roast diced sweet potatoes with taco seasoning.
  2. Cook rice and warm black beans.
  3. Divide rice, potatoes and beans among bowls.
  4. Top with salsa and avocado.
Recipe illustration for Coconut Chickpea Curry

Coconut Chickpea Curry

Creamy coconut chickpea curry with spinach over rice. · 30 minutes · Serves 4

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Ingredients

  • 2 can Chickpeas
  • 1 can Coconut milk
  • 1 can Crushed tomatoes
  • 5 oz Baby spinach
  • 1.5 cup Long grain rice
  • 1 ct Yellow onions
  • 2 tsp Curry powder

Directions

  1. Sauté onion with curry seasoning.
  2. Add chickpeas, tomatoes and coconut milk.
  3. Simmer until thickened.
  4. Fold in spinach and serve over rice.

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