You've received lots of useful suggestions already, so I'll try to focus on just a few points:
1) Ditch the dairy (or most of it). It's not that good for you and it can be expensive. There are other sources of nutrients (like calcium) with fewer negative side effects.
https://www.pcrm.org/good-nutrition/nutrition-information/health-concerns-about-dairyAlso, from an ethical perspective, dairy requires the repeated insemination of cows, whose babies are then taken away from them so that humans can drink the milk meant for the calves. Cows mourn the loss of their babies - and then they're impregnated again and go through the cycle of pregnancy, birth and loss repeatedly. You mentioned you're pregnant - so I thought this perspective might resonate with you. (The exploitation of cows is also very damaging to the environment.)
2) Beans (and gas - and boredom). You can reduce the gassy effect by rinsing the beans before using them. If you cook dried beans, add a small piece of kombu (a kind of seaweed you can get in an Asian store or on Amazon) to the cooking liquid. You can cook dried beans much faster without any pre-soaking if you add kombu, and it will help with the gas. Also, for most people, the more frequently you eat beans, the less they have that gassy effect - your body adjusts.
What do with beans that aren't a stew or chili?
A) I add beans to dishes like potato salad (cold or warm) and tomato-based pasta sauce.
B) I also sometimes add a small quantity of beans (usually mild beans like navy beans, cannellini beans or great northern beans) to soups and then blend them into the soup to make it thicker and bump up the protein/nutrients. For a simple tomato soup, I might add 1 or 1.5 cups of cooked beans and blend the whole soup until smooth. For other kinds of soups (like a chunky soup), I might blend 1 cup of beans with liquid from the soup (and maybe cooked potatoes) and then add the pureed liquid back to the soup.
C) Make-ahead burritos. I use beans in lunch/dinner burritos and breakfast burritos, prepare a batch of 8-12 at a time and then freeze them individually. Thaw one in the microwave for a minute and finish it in the toaster oven or a frying pan to toast it up and make it crispy.
D) Black bean and mango salad is one of my favourite dishes. (Also include red onion, a bit of jalapeno or hot sauce if you want, and a little lime juice.)
E) Try this recipe for Chickpea Cutlets from the Post Punk Kitchen. They're a great substitute for beef burgers or chicken fingers.
https://www.theppk.com/2010/11/doublebatch-chickpea-cutlets/F) Make black bean brownies:
https://minimalistbaker.com/vegan-gluten-free-black-bean-brownies/Tofu:
A) Tofu can be quite inexpensive, especially if you buy it in Asian markets. We add regular, firm tofu to pasta sauces, chili and soup. I'm not a huge fan of tofu's texture, but in dishes like this it's almost invisible and it takes on the flavour of what you're cooking. It's an easy way to add protein (and, for certain kinds of tofu, calcium). Also, the myth about tofu having too much estrogen is just that - a myth.
B) It can be harder to find, but smoked tofu is very flavourful and the texture is great. We use this when we can find it in stir fries and curries.
C) You can add silken tofu to desserts for creamy puddings etc, instead of dairy.
Frozen fruits and veggies: I'm a fairly picky eater when it comes to vegetables (which can be challenging, since I'm vegan ...) But I love frozen fruit and it's usually much less expensive than fresh fruit. So we keep our freezer well-stocked with frozen berries and mangoes. We also keep frozen corn, frozen peas and frozen carrots for adding to soups and chili.
