Cuban Vegetarian Recipes for Flavorful Plant-based Meal

There’s something magical about Cuban cuisine—the way it dances between bold spices, bright citrus, and comforting, hearty textures. While Cuba is famous for its flavorful meats and seafood, there’s a vibrant world of Cuban vegetarian recipes that often goes overlooked.

These dishes celebrate the island’s abundant produce, turning humble beans, rice, and vegetables into meals bursting with color and taste.

Whether you’re a seasoned vegetarian, a curious foodie, or just looking to add more plant-based meals into your week, exploring Cuban recipes is a treat for your senses. Today, I’m sharing my favorite take on Vegetarian Cuban Black Beans with Rice (Moros y Cristianos)—a staple on Cuban tables, but entirely meatless and packed with flavor.

If you love comfort food with a tropical twist, this recipe will quickly become a favorite in your repertoire.

Ready to bring a taste of Havana to your kitchen? Let’s dive into this heartwarming and delicious Cuban vegetarian recipe!

Why You’ll Love This Recipe

• Flavorful and Authentic: This recipe captures classic Cuban flavors—smoky cumin, tangy lime, and fresh cilantro—without any animal products.
• Hearty and Satisfying: Black beans and rice make a protein-packed, filling meal suitable for lunch or dinner.
• Budget-Friendly: All ingredients are affordable and easy to find at most grocery stores.
• Meal Prep Friendly: Leftovers taste even better, making this perfect for batch cooking and meal planning.
• Customizable: Easily adaptable for vegan, gluten-free, or oil-free diets. Check out our tips below!

Ingredients

Equipment

• Large skillet or Dutch oven
• Medium saucepan (for cooking rice)
• Cutting board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander (if using canned beans)
• Citrus juicer (optional, for the lime)
• Serving bowls

Instructions

1. Prepare the rice:

   In a medium saucepan, rinse the white rice under cold water until the water runs clear. Add 2 cups of water and a pinch of salt.

   Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes until tender and fluffy. Remove from heat and let it sit, covered, for 5 minutes.

2. Sauté the aromatics:

   While the rice cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and bell pepper.

   Sauté for 4–5 minutes, until softened and fragrant.

3. Add garlic and spices:

   Stir in the minced garlic, cumin, and oregano. Cook for 1 minute, stirring constantly, until the garlic is aromatic and the spices are toasted.

4. Stir in tomato paste:

   Add the tomato paste and cook for another 2 minutes, mixing well so it coats the vegetables and begins to caramelize.

5. Simmer the beans:

   Add the black beans (with their liquid if homemade, or add a splash of broth if using canned), bay leaf, and vegetable broth. Bring to a gentle simmer and cook for 10–15 minutes, stirring occasionally.

   The mixture should be saucy but not soupy. If it gets too thick, add a bit more broth.

6. Season and finish:

   Taste and season with salt and black pepper as needed. Remove the bay leaf.

   Squeeze in the juice of half a lime and stir in half the cilantro for extra freshness.

7. Serve:

   Spoon the fluffy rice into bowls and top with generous helpings of the Cuban black beans. Garnish with remaining cilantro and lime wedges.

Tips & Variations

• Tip: For extra depth of flavor, add a splash of red wine vinegar or a teaspoon of smoked paprika at the end of simmering.

• Use brown rice or quinoa for a whole-grain twist and added fiber.
• If you love a smoky kick, try stirring in a teaspoon of chipotle powder or serve with your favorite hot sauce.
• For a richer texture, mash some of the beans with the back of a spoon as they simmer.
• Oil-Free Version: Sauté vegetables in a splash of vegetable broth instead of oil for a lighter, oil-free option.
• Make it a one-pot meal: After sautéing the veggies, add the rice, beans, and broth together and simmer until the rice is cooked through—perfect for busy nights!
• If you’re feeling inspired by global flavors, you might also enjoy our Veg Maharashtrian Recipes: Easy & Delicious Meals for another plant-based twist.

Nutrition Facts

Nutrition values are approximate and may vary based on exact ingredients and portion sizes.

Serving Suggestions

• Serve alongside fried sweet plantains (maduros) for an authentic Cuban meal.
• Pair with a simple avocado salad—just sliced avocado, red onion, and a dash of lime.
• Top with pickled red onions or fresh salsa for an extra burst of flavor and color.
• Stuff into homemade vegan tortillas for a tasty Cuban-inspired wrap.
• Complement with a cool glass of vegan chocolate milk for a fun, kid-friendly meal.
• For a festive spread, add Cuban black beans and rice to your next Vegan Cuban Recipes: Delicious Plant-Based Island Flavor night!

Conclusion

Cuban vegetarian recipes are a celebration of flavor, tradition, and vibrant ingredients. This simple yet satisfying Moros y Cristianos brings the heart and soul of Cuba to your table—no meat required!

Every bite is rich with smoky beans, tender rice, and the brightness of lime and cilantro. It’s proof that plant-based meals can be just as hearty, comforting, and full of character as any traditional dish.

If you’re craving more global vegetarian inspiration, don’t forget to explore our Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Slow Cooker Recipe for Easy, Delicious Meals for more easy weeknight ideas.

Cuban cuisine has endless possibilities for vegetarians and vegans alike—so why not start your adventure today? Buen provecho!

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