18 Delicious Frugal Recipes Budget-Friendly

Who says eating well has to break the bank? Whether you’re craving cozy comfort food, quick weeknight dinners, or seasonal favorites, we’ve rounded up 18 delicious frugal recipes that prove budget-friendly meals can still be big on flavor. From hearty soups to satisfying one-pan wonders, these dishes will keep your wallet—and your taste buds—happy. Ready to cook smarter? Let’s dig in!

Lentil and vegetable stew

This hearty stew is packed with earthy lentils and colorful veggies—comfort in a bowl without the fuss.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 2 cups chopped kale (stems removed)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook for 5 minutes until softened. Stir in 3 garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp thyme; cook for 1 minute until fragrant.
2. Add lentils, 4 cups broth, and diced tomatoes (with juices). Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally.
3. Stir in 2 cups kale, 1/2 tsp salt, and 1/4 tsp black pepper. Cook uncovered for 5 minutes until kale wilts. Remove from heat and stir in 1 tbsp lemon juice.

The smoky paprika and bright lemon make this stew anything but ordinary—it’s cozy yet vibrant. Tip: For extra richness, swirl in a spoonful of tahini before serving.

Homemade bean burritos

These hearty bean burritos are a weeknight lifesaver—packed with flavor, endlessly customizable, and ready in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup salsa
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic, 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/4 tsp salt; cook for 1 minute until fragrant.
2. Add pinto beans and 1/2 cup salsa. Mash lightly with a fork, leaving some texture. Cook for 3–4 minutes until warmed through.
3. Warm tortillas in a dry skillet or microwave for 15 seconds. Divide the bean mixture among them, then top each with 1/4 cup cheese and a sprinkle of cilantro (if using). Fold the sides inward and roll tightly.
4. Optional: Heat a clean skillet over medium and toast burritos seam-side down for 1–2 minutes per side for a crispy finish.

The smoky-spiced beans and melty cheese make these burritos irresistibly cozy, while the quick mash-and-roll method means no fuss.

Tip: Double the bean filling and freeze extras for future burrito emergencies!

Pasta with garlic and olive oil

This classic Italian dish is simplicity at its finest—just a handful of ingredients transform into a fragrant, garlicky pasta that feels effortlessly elegant.

Ingredients:

• 8 oz spaghetti or linguine
• 1/3 cup extra-virgin olive oil
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt (plus more for pasta water)
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-low. Add garlic and red pepper flakes; sauté for 2–3 minutes until garlic is golden but not browned (reduce heat if needed).
3. Add drained pasta to the skillet, tossing to coat in the oil. Stir in 1/4 cup reserved pasta water, salt, and parsley, tossing until glossy (add more pasta water if dry).
4. Serve immediately, topped with Parmesan if using.

The magic here is in the technique: toasting the garlic gently infuses the oil without bitterness, while pasta water creates a silky sauce that clings to every strand.

Tip: For extra depth, add a splash of lemon juice or zest just before serving.

Vegetable fried rice

Ingredients:

• 3 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup diced carrots (about 1 medium)
• 1/2 cup frozen peas, thawed
• 3 green onions, thinly sliced (white and green parts separated)
• 3 cups cooked and chilled jasmine rice (day-old works best!)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper

Instructions:

1. Heat 1 tbsp vegetable oil in a large wok or skillet over medium-high. Add eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 2 tbsp vegetable oil to the pan. Stir-fry carrots for 2 minutes until slightly softened, then add peas and white parts of green onions. Cook 1 minute more.
3. Crumble rice into the pan, breaking up clumps. Add soy sauce, sesame oil, sugar, and white pepper. Toss everything together and cook 3–4 minutes until rice is hot and slightly crispy.
4. Return scrambled eggs to the pan along with green onion tops. Toss once more and serve immediately.

The magic here? Chilled rice fries up with the perfect chew, while sesame oil and white pepper add a subtle nutty warmth. Tip: For extra crunch, press the rice into the pan in a single layer and let it crisp for 30 seconds before stirring.

Chickpea curry with rice

This cozy chickpea curry is a one-pot wonder—packed with warm spices and creamy coconut milk, it’s perfect for weeknights when you crave something hearty but fuss-free.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can full-fat coconut milk
• 1 tsp salt
• 1/2 tsp sugar
• 1 cup basmati rice, rinsed
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), toasting for 30 seconds. Pour in the diced tomatoes, scraping up any browned bits.
3. Stir in the chickpeas, 1 can coconut milk, 1 tsp salt, and 1/2 tsp sugar. Simmer uncovered for 15 minutes, stirring occasionally, until slightly thickened.
4. Meanwhile, cook the rice according to package instructions. Fluff with a fork.
5. Serve the curry over rice, garnished with fresh cilantro.

The magic here? Simmering the curry just long enough to let the coconut milk thicken into a velvety sauce that clings to every chickpea.

Tip: For extra depth, toast whole cumin seeds with the onions before adding the ground spices.

Potato and leek soup

This velvety soup is pure comfort in a bowl—simple ingredients, rich flavor, and a texture that’s luxuriously smooth without needing heavy cream.

Ingredients:

• 3 tbsp unsalted butter
• 2 large leeks (white and light green parts only), thinly sliced
• 3 cloves garlic, minced
• 1.5 lbs Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken or vegetable broth
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup whole milk
• 2 tbsp chopped fresh chives (for garnish)

Instructions:

1. Melt 3 tbsp unsalted butter in a large pot over medium heat. Add the leeks and cook for 5 minutes, stirring often, until softened. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
2. Add the potatoes, 4 cups broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are fork-tender.
3. Use an immersion blender to purée the soup until smooth (or carefully transfer to a blender in batches). Stir in 1/2 cup whole milk and warm through over low heat. Adjust salt if needed.
4. Ladle into bowls and top with fresh chives. Serve warm.

The magic here? Blending the potatoes with the leeks creates a silky base that lets their sweet, mellow flavors shine. No flour or cream required!

Tip: For extra depth, swap half the broth for water and add a Parmesan rind while simmering (remove before blending).

Oatmeal with banana and cinnamon

This cozy oatmeal with banana and cinnamon is like a warm hug in a bowl—creamy, naturally sweet, and ready in minutes.

• 1 cup old-fashioned rolled oats
• 1 ¾ cups water (or milk for extra creaminess)
• 1 ripe banana, sliced (divided)
• ½ tsp ground cinnamon
• 1 tbsp pure maple syrup (or honey)
• Pinch of salt
• 1 tbsp chopped walnuts (optional)

1. In a small saucepan, combine oats, water (or milk), half the banana slices, cinnamon, maple syrup, and salt. Bring to a gentle boil over medium heat.
2. Reduce heat to low and simmer for 5 minutes, stirring occasionally, until the oats are tender and the mixture thickens.
3. Remove from heat and let sit for 2 minutes to thicken further. Top with remaining banana slices and walnuts (if using).

The trick? Simmering half the banana with the oats infuses every bite with caramel-like sweetness—no refined sugar needed!

Tip: For a protein boost, stir in a spoonful of almond butter before serving.

Egg and vegetable stir-fry

This quick and colorful stir-fry is a weeknight lifesaver—packed with crisp veggies and fluffy eggs, it’s satisfying without weighing you down.

Ingredients:

• 2 tbsp neutral oil (like avocado or vegetable)
• 4 large eggs, lightly beaten
• 1 bell pepper (any color), thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp sugar
• ¼ tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp oil in a large skillet or wok over medium-high. Add the eggs and scramble until just set, about 2 minutes. Transfer to a plate.
2. Add the remaining 1 tbsp oil to the skillet. Stir-fry the bell pepper, broccoli, and carrot for 4–5 minutes until crisp-tender. Add the garlic and cook for 30 seconds until fragrant.
3. Return the eggs to the skillet. Pour in the soy sauce, sesame oil, sugar, and red pepper flakes (if using). Toss everything together for 1 minute until evenly coated.

The magic here? The eggs stay tender while soaking up the savory-sweet sauce—no soggy veggies in sight!

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Spaghetti with marinara sauce

Nothing beats a classic spaghetti with marinara—simple, saucy, and packed with bright tomato flavor that’ll have everyone asking for seconds.

Ingredients:

• 12 oz spaghetti
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1 tsp sugar
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, chopped (for garnish)
• Parmesan cheese, grated (for serving)

Instructions:

1. Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes; sauté for 30 seconds until fragrant.
3. Pour in crushed tomatoes, sugar, dried basil, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally, until slightly thickened.
4. Toss cooked spaghetti into the sauce, adding reserved pasta water 1 tbsp at a time if needed to loosen. Stir to coat evenly.
5. Garnish with fresh basil and grated Parmesan before serving.

The secret here? A pinch of sugar balances the tomatoes’ acidity, while red pepper flakes add just the right gentle warmth.

Tip: For extra depth, stir in a splash of starchy pasta water—it helps the sauce cling to every strand!

Homemade vegetable soup

Nothing beats a bowl of cozy homemade vegetable soup—packed with fresh flavors and ready in under an hour, it’s a weeknight lifesaver.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• 2 cups chopped kale (stems removed)
• 1 (15 oz) can white beans, drained and rinsed

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant. Add the diced tomatoes (with juices), 6 cups vegetable broth, 1 tsp thyme, 1 tsp oregano, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add the kale and white beans; simmer for another 10 minutes until the kale is tender. Discard the bay leaf before serving.

The secret here? Simmering the broth with herbs infuses every bite with deep, savory flavor—no bland veggies here!

Tip: For extra richness, stir in a Parmesan rind while simmering (remove before serving).

Rice and beans with salsa

This hearty, flavor-packed dish is a weeknight lifesaver—comforting, protein-rich, and ready in under 30 minutes!

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup chunky salsa (mild or medium)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (optional)
• 1 lime, cut into wedges

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the rinsed rice and toast, stirring often, for 2 minutes until lightly fragrant.
2. Stir in 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt, then pour in 2 cups water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
3. Remove the lid and fluff the rice with a fork. Gently fold in the black beans and 1 cup salsa. Cover and let sit off heat for 5 minutes to warm through.
4. Stir in cilantro (if using) and serve with lime wedges for squeezing over the top.

The tangy salsa infuses every bite with brightness, while the cumin-toasted rice adds depth—no bland beans here!

Tip: For extra richness, top with diced avocado or a dollop of sour cream.

Baked sweet potatoes with toppings

Perfectly tender sweet potatoes become a customizable meal or side with these crave-worthy toppings—ideal for busy weeknights or casual gatherings.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each), scrubbed
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 cup sour cream
• 2 tbsp chopped fresh chives
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pepitas (pumpkin seeds)
• 1 tbsp honey
• Pinch of smoked paprika

Instructions:

1. Preheat oven to 400°F. Prick sweet potatoes all over with a fork, rub with 1 tbsp olive oil, and sprinkle with 1/2 tsp kosher salt. Place directly on the oven rack and bake for 45–50 minutes, until easily pierced with a knife.
2. Let cool slightly, then split open and fluff the flesh with a fork. Drizzle each with 1/2 tbsp honey, then top with 1 tbsp sour cream, 1/2 tbsp chives, 1 tbsp feta, and 1/2 tbsp pepitas.
3. Finish with a dusting of smoked paprika. Serve warm.

The contrast of creamy feta, crunchy pepitas, and smoky paprika turns humble sweet potatoes into a dish with restaurant-worthy flair.

Tip: For extra-crispy skins, rub the oiled potatoes with a little coarse salt before baking.

Stuffed bell peppers with rice

These hearty stuffed bell peppers are packed with savory rice, ground beef, and melty cheese—a comforting one-dish meal that’s as colorful as it is satisfying.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb lean ground beef
• 1 cup cooked white rice
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and place the hollowed bell peppers inside.
2. In a skillet, heat 2 tbsp olive oil over medium heat. Add onion and garlic; cook for 3 minutes until softened. Add ground beef, breaking it apart, and cook until browned (about 6 minutes). Drain excess fat.
3. Stir in cooked rice, diced tomatoes, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes, then remove from heat.
4. Spoon the filling into each bell pepper, packing gently. Top with shredded cheddar cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Let rest for 5 minutes before serving.

The juicy peppers soften just enough to cradle the spiced filling, while the cheese forms a golden crust—no extra sides needed!

Tip: For a vegetarian twist, swap the beef for cooked lentils or black beans.

Vegetable and cheese quesadillas

These veggie-packed quesadillas are crispy, melty, and ready in under 20 minutes—perfect for a quick lunch or weeknight dinner.

Ingredients:

• 2 tbsp olive oil, divided
• 1 bell pepper (any color), thinly sliced
• 1 small zucchini, diced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 4 large flour tortillas
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• Sour cream or salsa, for serving (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the bell pepper and zucchini; cook for 5 minutes, stirring occasionally, until softened. Stir in the 1/2 tsp cumin, 1/2 tsp chili powder, and 1/4 tsp salt. Remove veggies from the skillet.
2. Wipe the skillet clean, then heat 1/2 tbsp olive oil over medium-low heat. Place one tortilla in the skillet and sprinkle with 1/3 cup cheese, half the veggie mixture, and 1 tbsp cilantro. Top with another tortilla and press lightly.
3. Cook for 2–3 minutes per side, until golden and the cheese melts. Repeat with remaining oil, tortillas, cheese, and filling.
4. Slice into wedges and serve with sour cream or salsa if desired.

The trick? Letting the cheese crisp slightly at the edges for that irresistible crunch.

Tip: For extra flavor, swap Monterey Jack with pepper jack cheese or add a sprinkle of smoked paprika to the veggies.

Homemade vegetable pizza

This veggie-packed pizza is a crowd-pleaser with its crispy crust, tangy sauce, and colorful toppings—perfect for a quick weeknight dinner or casual gathering.

Ingredients:

• 1 lb store-bought pizza dough (or homemade)
• 1/2 cup marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced bell peppers (any color)
• 1/2 cup sliced mushrooms
• 1/4 cup thinly sliced red onion
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 tsp salt

Instructions:

1. Preheat oven to 475°F. Lightly grease a baking sheet or pizza pan with 1/2 tbsp olive oil.
2. Stretch the pizza dough into a 12-inch circle on the prepared pan. Brush the edges with the remaining 1/2 tbsp olive oil.
3. Spread marinara sauce evenly over the dough, leaving a 1-inch border. Sprinkle with mozzarella cheese, then top with bell peppers, mushrooms, and red onion.
4. Sprinkle evenly with oregano, red pepper flakes (if using), and salt.
5. Bake for 12–15 minutes until the crust is golden and the cheese is bubbly.

The high heat gives this pizza a crisp, blistered crust while keeping the veggies tender-crisp—no sad, soggy slices here!

Tip: For extra flavor, drizzle finished pizza with balsamic glaze or a sprinkle of fresh basil.

Pancakes with fruit compote

These golden pancakes are extra tender thanks to a hint of buttermilk, and the bright berry compote adds a fresh, juicy finish—no syrup required!

Ingredients

• For the pancakes: 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup buttermilk, 1 large egg, 2 tbsp melted butter, 1 tsp vanilla extract
• For the compote: 1 1/2 cups mixed berries (fresh or frozen), 2 tbsp maple syrup, 1 tbsp lemon juice, 1/4 tsp cinnamon

Instructions

1. Make the compote: In a small saucepan over medium heat, combine berries, maple syrup, lemon juice, and cinnamon. Simmer for 5–7 minutes, stirring occasionally, until berries break down and sauce thickens slightly. Remove from heat.
2. Prep the batter: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Gently fold wet ingredients into dry until just combined (small lumps are okay).
3. Cook the pancakes: Heat a lightly greased skillet over medium-low. Pour 1/4 cup batter per pancake. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.
4. Serve: Stack pancakes and top with warm compote.

The compote’s tangy-sweet balance cuts through the pancakes’ richness, making every bite feel indulgent yet light. Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Chicken and vegetable stir-fry

This speedy stir-fry is packed with crisp-tender veggies and juicy chicken, all coated in a savory-sweet sauce—perfect for busy weeknights!

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and cook for 5–6 minutes, stirring occasionally, until no longer pink. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Toss in bell pepper, broccoli, and carrot; stir-fry for 4 minutes until crisp-tender.
3. Push veggies to the side, then add garlic and ginger to the center. Cook for 30 seconds until fragrant.
4. Return chicken to the skillet. Pour in soy sauce, honey, sesame oil, and red pepper flakes (if using). Toss everything together and cook for 1–2 minutes until glossy and heated through.

The magic here? The honey caramelizes slightly against the hot pan, giving the sauce a subtle depth that balances the salty soy. Serve over rice or noodles for a meal that’s faster than takeout!

Tip: Slice the chicken while it’s slightly frozen for super-thin, even pieces.

Quinoa and black bean salad

This protein-packed quinoa and black bean salad is a vibrant, no-fuss dish that’s as satisfying as it is colorful—perfect for meal prep or a quick lunch!

Ingredients:

• 1 cup quinoa, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook quinoa according to package instructions, then fluff with a fork and let cool slightly.
2. In a large bowl, combine the cooked quinoa, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper. Pour over the salad and toss gently to coat.
4. Chill for at least 15 minutes to let flavors meld before serving.

The lime-cumin dressing adds a zesty kick, while the quinoa and beans make this salad hearty enough to stand alone as a meal.

Tip: For extra freshness, add diced avocado just before serving.

Conclusion

With these 18 delicious and budget-friendly recipes, eating well doesn’t have to break the bank! Whether you’re meal prepping or cooking for your family, there’s something here for everyone. Give them a try, and don’t forget to share your favorites in the comments or pin this roundup to Pinterest for later. Happy cooking!