29+ Delicious Summer Budget Recipes You’ll Love

As the warm summer months roll in, the last thing you want to worry about is spending a fortune on meals.

Summer is the perfect time to embrace fresh, seasonal ingredients without breaking the bank.

Whether you’re hosting a picnic, looking for quick weeknight dinners, or craving a light and refreshing salad, there’s a budget-friendly recipe for every occasion.

In this blog post, we’ve rounded up over 29+ delicious, easy-to-make recipes that won’t hurt your wallet.

From hearty salads to sizzling grilled dishes and even sweet treats, these summer recipes are full of flavor and light on the budget.

29+ Delicious Summer Budget Recipes You’ll Love

Summer meals don’t have to be expensive to be delicious.

With fresh, affordable ingredients, you can enjoy tasty, nutritious dishes without the guilt of overspending.

Whether you’re cooking for one or feeding a crowd, these 29+ summer budget recipes offer something for everyone.

So, fire up the grill, grab those seasonal fruits and veggies, and enjoy the best of what summer has to offer — all while keeping your budget intact.

Zesty Chickpea Salad Wraps

This recipe is a go-to for hot days when you want something light but filling.

Chickpeas are affordable, protein-packed, and pair beautifully with crunchy veggies and a tangy dressing. Wrap it all up in a tortilla for a handheld lunch or picnic favorite.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup plain Greek yogurt or mayo
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tsp garlic powder
• 4 flour tortillas or wraps

Instructions:

1. In a mixing bowl, mash chickpeas slightly with a fork—leave some texture.
2. Add cucumber, onion, and tomatoes. Mix well.
3. In a small bowl, whisk together Greek yogurt, lemon juice, mustard, garlic powder, salt, and pepper.
4. Pour dressing over the chickpea mixture and stir to combine.
5. Scoop into tortillas and roll tightly. Slice in half if desired.

This wrap is delicious served chilled and perfect for making ahead. It’s versatile too—swap in veggies you already have.

Enjoy a protein-rich lunch that costs just a few dollars per serving.

Creamy Corn and Zucchini Pasta

Corn and zucchini are peak-season stars that bring sweetness and freshness to this easy pasta dish.

It’s a comforting meal that doesn’t feel heavy—ideal for summer nights when you still want something hearty but not hot and heavy.

Ingredients:

• 8 oz pasta (penne or fusilli work well)
• 1 medium zucchini, diced
• 1 cup corn (fresh or frozen)
• 2 cloves garlic, minced
• 1/2 cup milk or cream
• 1/4 cup grated Parmesan (optional)
• 1 tbsp olive oil
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat olive oil in a skillet over medium heat. Sauté garlic for 1 minute.
3. Add zucchini and corn, and cook for 5–7 minutes until tender.
4. Stir in milk and Parmesan. Add pasta and a bit of pasta water to create a silky sauce.
5. Season with salt, pepper, and red pepper flakes. Simmer 2–3 more minutes.

This budget-friendly pasta uses just a handful of ingredients but delivers big flavor and a creamy texture.

Serve warm or at room temperature, and pair with a simple salad for a well-rounded meal.

Chilled Watermelon and Feta Rice Bowls

This recipe combines sweet watermelon with savory feta and fluffy rice for a surprisingly balanced summer bowl.

It’s a no-cook wonder (besides the rice), and you can batch it for weekday lunches or laid-back dinners.

Ingredients:

• 2 cups cooked rice (white or brown)
• 1 1/2 cups watermelon, cubed
• 1/2 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 1/4 cup chopped fresh mint or basil
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine rice, watermelon, red onion, and feta.
2. Add fresh herbs.
3. In a small bowl, whisk together olive oil, lime juice, salt, and pepper.
4. Drizzle dressing over the bowl and gently toss to combine.
5. Serve immediately or chill for 20 minutes before serving.

This refreshing bowl hits every note—sweet, salty, tangy, and fresh.

It’s budget-friendly, colorful, and perfect for summer gatherings or a solo lunch on a hot day.

Spicy Black Bean Tacos

Black beans are a budget-friendly pantry staple, and when paired with a few fresh toppings and spices, they make for a flavorful taco filling.

These spicy black bean tacos are quick, satisfying, and a great way to enjoy Taco Tuesday without spending much.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional for more heat)
• Salt and pepper to taste
• 4 small tortillas
• Toppings: diced avocado, salsa, shredded lettuce, cilantro

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and sauté until translucent, about 5 minutes.
2. Add garlic, cumin, chili powder, cayenne (if using), salt, and pepper. Cook for 1–2 minutes until fragrant.
3. Stir in black beans and cook for an additional 5 minutes, mashing slightly to combine flavors.
4. Warm tortillas in a pan or microwave.
5. Spoon the black bean mixture onto the tortillas and top with avocado, salsa, lettuce, and cilantro.

These spicy black bean tacos are customizable to your tastes, and with just a few pantry ingredients, they make for a quick and satisfying meal.

They’re also great for meal prepping, as the filling can be stored and reheated easily.

Grilled Veggie Couscous Salad

This colorful salad is a great way to use up summer’s bounty of vegetables.

Grilled zucchini, peppers, and tomatoes add depth and smokiness to the fluffy couscous, making this a light but hearty dish. It’s perfect for outdoor picnics or barbecues.

Ingredients:

• 1 cup couscous
• 1 zucchini, sliced
• 1 bell pepper, cut into strips
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook couscous according to package instructions, then fluff with a fork and set aside to cool.
2. Preheat the grill or grill pan. Toss zucchini, bell pepper, and tomatoes in olive oil, salt, and pepper.
3. Grill vegetables until tender and slightly charred, about 4–5 minutes per side.
4. Once the vegetables are done, chop them into bite-sized pieces and combine with couscous.
5. Add lemon juice, oregano, and additional salt and pepper to taste. Garnish with parsley before serving.

This grilled veggie couscous salad is full of fresh flavors and perfect for a light summer dinner.

The couscous is filling but not heavy, making this an ideal dish for warm evenings. Plus, it’s a great way to eat plenty of veggies on a budget!

Lemon Herb Chicken Skewers with Rice

Grilled chicken skewers are a simple and affordable option for summer grilling.

By marinating the chicken in a lemony herb mixture, you get a burst of fresh flavor without spending a lot of money. Serve these skewers with a side of rice for a complete meal.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tbsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 cup rice (white or brown)
• 2 tbsp fresh parsley, chopped

Instructions:

1. In a bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken cubes and toss to coat. Let marinate for 30 minutes.
2. While the chicken is marinating, cook rice according to package instructions.
3. Preheat a grill or grill pan over medium heat. Thread the marinated chicken onto skewers.
4. Grill the chicken for about 5–7 minutes per side, until fully cooked.
5. Serve the chicken skewers over rice, garnished with fresh parsley.

These lemon herb chicken skewers are simple but packed with flavor.

Paired with rice, they create a balanced meal that feels like a treat without being expensive. Perfect for a summer barbecue or quick dinner!

Caprese Salad with Balsamic Drizzle

A Caprese salad is a simple and refreshing dish, perfect for summer. With just a few ingredients—tomatoes, mozzarella, and basil—you can enjoy a dish full of flavor.

The balsamic drizzle adds a touch of sweetness and tang that perfectly complements the creamy cheese and juicy tomatoes.

Ingredients:

• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a plate.
2. Tuck fresh basil leaves between the slices.
3. In a small saucepan, heat balsamic vinegar and honey over low heat. Stir occasionally until the mixture thickens, about 5–7 minutes.
4. Drizzle the balsamic reduction over the salad and season with salt and pepper.
5. Serve immediately as a light appetizer or side dish.

This classic Italian salad is full of summer flavor, and with the balsamic drizzle, it feels fancy without being expensive.

It’s perfect as a starter or a light meal when you want something fresh and satisfying.

Cucumber and Avocado Sushi Rolls

You don’t need to spend a fortune on sushi when you can easily make your own with just a few ingredients.

These simple cucumber and avocado sushi rolls are light, fresh, and perfect for a summer snack or light meal.

Ingredients:

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 cucumber, julienned
• 1 ripe avocado, sliced
• 4 sheets nori (seaweed)
• Soy sauce for dipping

Instructions:

1. Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and reduce to a simmer for 15 minutes. Let the rice rest for 10 minutes.
2. Mix the rice vinegar and sugar in a small bowl and stir until the sugar dissolves. Gently fold the mixture into the cooled rice.
3. Place a sheet of nori on a bamboo sushi mat or a clean surface. Spread a thin layer of rice evenly on the nori, leaving about an inch at the top free of rice.
4. Add cucumber and avocado slices along the center of the rice.
5. Roll the sushi tightly from the bottom up. Slice into bite-sized pieces and serve with soy sauce.

These simple sushi rolls are a fun, budget-friendly way to enjoy sushi at home.

The fresh ingredients make them perfect for hot summer days, and you can easily customize them with other fillings like carrots, peppers, or even cooked shrimp.

Sweet Potato and Black Bean Chili

This hearty, budget-friendly chili is packed with protein and fiber, making it both filling and nutritious.

Sweet potatoes add a subtle sweetness, and black beans provide a rich, earthy flavor. It’s perfect for a chilly evening or as a meal prep option for the week.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon (optional)
• Salt and pepper to taste
• 4 cups vegetable broth
• Fresh cilantro, chopped for garnish

Instructions:

1. In a large pot, sauté onion and garlic in a bit of oil until softened, about 5 minutes.
2. Add diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the pot.
3. Stir in chili powder, cumin, smoked paprika, cinnamon (if using), salt, and pepper. Bring the mixture to a simmer.
4. Cover and cook for 25–30 minutes, or until the sweet potatoes are tender and the chili has thickened.
5. Garnish with fresh cilantro before serving.

This sweet potato and black bean chili is incredibly hearty and satisfying, yet it’s made from inexpensive pantry ingredients.

It’s great for meal prepping, as it stores well in the fridge and even tastes better the next day. Perfect for those looking for a healthy, filling dish on a budget.

Roasted Red Pepper and Hummus Sandwiches

A simple yet flavorful sandwich that combines creamy hummus with the sweet smokiness of roasted red peppers.

Perfect for lunch or a light dinner, this sandwich is filling, nutritious, and easy to make.

Ingredients:

• 2 slices whole-grain bread
• 1/4 cup hummus
• 1/2 roasted red pepper (jarred or homemade)
• A handful of spinach or arugula
• 1/4 red onion, thinly sliced
• Salt and pepper to taste

Instructions:

1. Spread a generous layer of hummus on one slice of bread.
2. Top with roasted red pepper, spinach, and red onion.
3. Season with salt and pepper, and place the second slice of bread on top.
4. Toast the sandwich in a pan or sandwich press for a warm, crispy finish.

This roasted red pepper and hummus sandwich is a healthy, vegetarian option that’s both satisfying and full of flavor.

It’s also easy to pack for lunches or picnics. If you have leftover hummus, it makes for an easy snack too!

Easy Grilled Veggie Skewers

Grilled vegetable skewers are an easy and cost-effective way to enjoy a variety of seasonal vegetables.

They are quick to prepare and can be customized with whatever vegetables you have on hand. Serve them as a side dish or on top of grains for a light meal.

Ingredients:

• 1 zucchini, cut into thick rounds
• 1 red bell pepper, cut into chunks
• 1 onion, cut into chunks
• 8–10 cherry tomatoes
• 1/2 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp garlic powder
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Thread zucchini, bell pepper, onion, and cherry tomatoes onto skewers.
3. In a small bowl, mix olive oil, balsamic vinegar, garlic powder, salt, and pepper.
4. Brush the veggies with the olive oil mixture and grill for 8–10 minutes, turning occasionally, until tender and lightly charred.
5. Serve as a side dish or atop a bed of rice or couscous for a light meal.

These grilled veggie skewers are a perfect way to enjoy the fresh vegetables of the season.

They are light but flavorful, and the olive oil and balsamic vinegar give them a slightly tangy, savory finish.

Spaghetti Aglio e Olio with Lemon

This Italian classic is one of the simplest and most delicious pasta dishes you can make.

With just a few basic ingredients—garlic, olive oil, and pasta—you get a dish that’s full of flavor. The addition of lemon brightens it up, making it perfect for summer.

Ingredients:

• 8 oz spaghetti
• 4 cloves garlic, thinly sliced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Cook spaghetti according to package instructions. Drain, reserving about 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add garlic and red pepper flakes, cooking until the garlic is golden brown (be careful not to burn it).
3. Add the cooked spaghetti to the pan, tossing it in the garlic oil. If it looks dry, add a splash of the reserved pasta water.
4. Stir in lemon zest and juice, and season with salt and pepper.
5. Garnish with fresh parsley and serve immediately.

Spaghetti Aglio e Olio is one of the most budget-friendly and flavorful pasta dishes you can make.

It’s simple, light, and perfect for a summer dinner when you want something quick and satisfying.

Summer Veggie Stir-Fry with Rice

A quick and healthy stir-fry with seasonal vegetables and a savory sauce, served over rice.

This dish is customizable based on what veggies you have available, and it’s perfect for using up leftover ingredients from your fridge.

Ingredients:

• 1 cup rice (white or brown)
• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup snap peas
• 1/2 onion, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp sesame oil (optional)
• Salt and pepper to taste

Instructions:

1. Cook rice according to package instructions.
2. Heat vegetable oil in a large skillet or wok over medium heat. Add bell pepper, zucchini, snap peas, and onion. Stir-fry for about 5–7 minutes until the vegetables are tender-crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, salt, and pepper.
4. Pour the sauce over the veggies and toss to coat. Stir-fry for another 2–3 minutes until everything is heated through.
5. Serve the stir-fry over the cooked rice.

This stir-fry is vibrant and packed with nutrients, and it’s an excellent way to use up whatever vegetables are in season or leftover from other meals.

It’s a budget-friendly, one-pan meal that’s quick to prepare and delicious!

Simple Avocado Toast with Poached Egg

Avocado toast is a trendy and delicious meal that doesn’t require a lot of ingredients or time.

Adding a poached egg gives it a protein boost, making it a filling meal for breakfast or lunch.

Ingredients:

• 2 slices whole-grain bread
• 1 ripe avocado
• 1 tsp lemon juice
• Salt and pepper to taste
• 2 eggs
• Red pepper flakes or chili powder (optional)

Instructions:

1. Toast the slices of bread until golden brown.
2. While the bread is toasting, bring a pot of water to a gentle simmer. Crack the eggs into small cups and gently slide them into the water. Cook for 2–3 minutes until the whites are set but the yolks are runny.
3. In a bowl, mash the avocado with lemon juice, salt, and pepper.
4. Spread the mashed avocado evenly over the toasted bread.
5. Place a poached egg on top of each toast and sprinkle with red pepper flakes or chili powder for an extra kick.

This is a quick and healthy meal that’s both filling and delicious.

Avocado provides healthy fats, and the poached egg adds protein, making it a perfect choice for a simple yet satisfying meal.

Cabbage and Carrot Slaw with Apple Cider Vinegar Dressing

A light, crunchy slaw that’s perfect for summer BBQs or as a side dish to any meal.

The apple cider vinegar dressing gives it a tangy, refreshing flavor, and it’s incredibly easy to make.

Ingredients:

• 1/2 head of green cabbage, shredded
• 2 large carrots, shredded
• 1/4 cup apple cider vinegar
• 1 tbsp honey or sugar
• 2 tbsp olive oil
• 1 tsp mustard (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine shredded cabbage and carrots.
2. In a separate small bowl, whisk together apple cider vinegar, honey (or sugar), olive oil, mustard, salt, and pepper until well combined.
3. Pour the dressing over the cabbage and carrot mixture. Toss until everything is evenly coated.
4. Let the slaw sit for 10–15 minutes before serving to allow the flavors to meld.

This cabbage and carrot slaw is light, crunchy, and tangy.

It’s the perfect side dish for grilled meats, sandwiches, or even on its own as a light meal. Plus, it’s very affordable and can be made in large batches to serve a crowd.

Garlic Butter Shrimp and Corn Skillet

This quick skillet dish combines sweet corn with juicy shrimp, all cooked in a rich garlic butter sauce.

It’s a simple and flavorful meal that’s perfect for summer and won’t cost a lot.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 ears of corn, kernels removed (or 1 1/2 cups frozen corn)
• 3 tbsp butter
• 3 cloves garlic, minced
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the corn and cook for 3-4 minutes, until lightly browned. Remove the corn from the skillet and set aside.
2. In the same skillet, add the remaining butter. Add the garlic and cook for 1-2 minutes until fragrant.
3. Add the shrimp, paprika, salt, and pepper. Cook for 3-4 minutes on each side, or until shrimp are pink and cooked through.
4. Return the corn to the skillet and toss everything together to combine. Garnish with fresh parsley if desired.

This garlic butter shrimp and corn skillet is rich in flavor but doesn’t take much time or money to prepare.

It’s a perfect summer dish that feels special yet is budget-friendly.

Simple Tomato Basil Soup

Nothing beats a classic, comforting tomato soup, and when paired with fresh basil, it becomes a fragrant, flavorful dish.

This simple recipe requires just a few pantry staples and fresh ingredients, making it affordable and easy.

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 cup milk or cream
• 1 tbsp olive oil
• 1 tsp dried basil (or fresh basil for garnish)
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Add the onion and garlic and cook for 5 minutes until softened.
2. Add the diced tomatoes, vegetable broth, dried basil, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
3. Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
4. Stir in milk or cream and adjust seasoning to taste. Serve with fresh basil if desired.

This tomato basil soup is a budget-friendly classic that’s light but comforting.

It’s perfect for a hot day when you still crave something warm, and it pairs wonderfully with a grilled cheese sandwich.

Lemon Garlic Chickpea Salad

This chickpea salad is vibrant, easy to make, and full of fresh flavors from lemon and garlic.

It’s a light yet filling dish that can be served as a main or a side, making it ideal for a summer meal.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/4 red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, red onion, cherry tomatoes, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
3. Pour the dressing over the salad and toss until everything is well coated.
4. Let the salad sit for 10-15 minutes for the flavors to meld together before serving.

This lemon garlic chickpea salad is fresh, nutritious, and packed with flavor.

It’s a great option for a light lunch or as a side dish to complement grilled meats or seafood.

Grilled Chicken Caesar Salad Wraps

A healthier take on a classic Caesar salad, these wraps are packed with flavor and protein while staying light and easy to make.

They’re great for a quick lunch or a simple dinner on the go.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup Romaine lettuce, chopped
• 1/4 cup grated Parmesan cheese
• 2 tbsp Caesar dressing
• 4 whole wheat tortillas

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for about 5–7 minutes per side, or until the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.
3. In a large bowl, toss chopped lettuce with Caesar dressing and grated Parmesan.
4. Place tortillas on a flat surface and divide the salad mixture between them. Top with sliced grilled chicken.
5. Roll the tortillas into wraps and serve immediately.

These grilled chicken Caesar salad wraps are quick, healthy, and a fantastic way to enjoy a lighter version of a classic salad.

The wraps are portable, making them perfect for picnics, work lunches, or an easy dinner.

Tomato Cucumber Feta Salad

This refreshing salad combines the juiciness of tomatoes with the crunch of cucumbers, all topped with tangy feta cheese.

It’s a bright and light dish that’s perfect as a side for barbecues or a healthy snack.

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh oregano or parsley for garnish (optional)

Instructions:

1. In a large bowl, combine the diced tomatoes, cucumber, red onion, and feta cheese.
2. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the vegetables and toss gently to coat.
4. Garnish with fresh herbs, such as oregano or parsley, before serving.

This tomato cucumber feta salad is super simple and incredibly refreshing.

It’s a great addition to summer meals and is the perfect balance of creamy, tangy, and fresh.

Black Bean and Corn Quesadillas

These budget-friendly quesadillas are filled with protein-rich black beans, sweet corn, and melted cheese.

They’re easy to make, filling, and perfect for a quick meal.

Ingredients:

• 1 can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 4 flour tortillas
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine black beans, corn, cheddar cheese, green onions, cumin, salt, and pepper.
2. Heat a skillet over medium heat and brush with a little olive oil.
3. Place one tortilla in the skillet and top with a generous scoop of the black bean and corn mixture. Place another tortilla on top.
4. Cook for about 3-4 minutes on each side, pressing gently with a spatula, until the tortillas are golden brown and the cheese is melted.
5. Slice into wedges and serve with salsa or sour cream.

These black bean and corn quesadillas are a great way to make a meal with inexpensive ingredients.

They’re quick, customizable, and perfect for any time of day.

Sweet and Spicy Grilled Pineapple

Grilled pineapple is the perfect balance of sweetness and smokiness, and when paired with a little chili powder and lime, it becomes a refreshing and zesty treat.

This recipe is great as a side dish, dessert, or snack.

Ingredients:

• 1 fresh pineapple, peeled and sliced
• 1 tbsp honey
• 1/2 tsp chili powder
• Juice of 1 lime
• Pinch of salt

Instructions:

1. Preheat the grill or grill pan to medium heat.
2. Brush the pineapple slices with honey and sprinkle with chili powder and a pinch of salt.
3. Grill the pineapple for 2-3 minutes per side, or until grill marks appear and the pineapple softens.
4. Drizzle with lime juice before serving.

This grilled pineapple is a simple and delicious way to enjoy summer fruit.

The heat from the grill caramelizes the natural sugars in the pineapple, making it even more flavorful, and the touch of spice gives it a nice kick.

Simple Veggie Tacos

These veggie tacos are packed with fresh, seasonal vegetables and topped with a zesty lime crema.

They’re easy to make, customizable, and a great way to enjoy a meatless meal on a budget.

Ingredients:

• 8 small corn or flour tortillas
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 red onion, sliced
• 1 cup black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 1/4 cup sour cream or Greek yogurt
• 1 tbsp lime juice
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add zucchini, bell pepper, and onion. Season with cumin, salt, and pepper. Cook for 5-7 minutes until the vegetables are tender.
2. Add black beans to the skillet and cook for an additional 2 minutes until heated through.
3. In a small bowl, mix sour cream (or Greek yogurt) with lime juice and a pinch of salt to create the lime crema.
4. Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the veggie and bean mixture, then drizzle with lime crema and garnish with fresh cilantro.

These veggie tacos are fresh, full of flavor, and a great option for a meatless Monday or a light summer dinner.

They’re customizable with any veggies you have on hand, making them both budget-friendly and versatile.

Chickpea and Spinach Curry

A simple and hearty vegetarian curry made with chickpeas and spinach, this dish is full of flavor and perfect for a filling summer meal.

It’s quick to make, requires minimal ingredients, and is both healthy and satisfying.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 3 cups fresh spinach
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add curry powder, cumin, and turmeric, and cook for another 1-2 minutes until fragrant.
3. Stir in the diced tomatoes and chickpeas. Simmer for 10 minutes, allowing the flavors to meld together.
4. Add fresh spinach and cook until wilted, about 3-4 minutes. If desired, stir in coconut milk for a creamier texture.
5. Season with salt and pepper to taste. Garnish with fresh cilantro before serving.

This chickpea and spinach curry is flavorful, filling, and made with pantry staples, making it a perfect budget-friendly meal.

It’s also packed with plant-based protein and greens, making it both nutritious and satisfying.