Mexican Black Bean Skillet with Tomatillo Citrus Salsa

Mexican Black Bean Skillet

with Tomatillo Citrus Salsa

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dinner

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SERVINGS
2 6
PREP & COOK TIME
25 min
CALORIES
580
FAT
10g
CARBOHYDRATES
93g
PROTEIN
21g

MAIN INGREDIENTS

  1. 4 oz tomatillos
  2. 1 orange
  3. 1 serrano pepper
  4. 1 lime
  5. 2 garlic cloves
  6. 1 red onion
  7. 1 red bell pepper
  8. 13.4 oz black beans
  9. 8 oz precooked brown rice
  10. 1 tbsp taco seasoning
  11. 1 oz vegan cheddar cheese
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: n/a
Nutrition

TOOLS

  • Large nonstick skillet with lid

INSTRUCTIONS

1
Make the salsa
Peel, rinse, and dice the tomatillos. Peel and dice the orange. Trim, deseed, and mince the serrano pepper. Halve the lime and cut half into wedges. Add the diced tomatillos, diced orange, minced pepper, just half the lime juice, and a pinch of salt and pepper to a medium bowl. Toss the tomatillo citrus salsa.
2
Prepare the vegetables
Peel and mince the garlic. Peel and dice the red onion. Trim, deseed, and dice the red bell pepper. Drain and rinse the black beans.
3
Cook the aromatics
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the minced garlic, diced onion, and bell pepper. Cook until softened, about 3 to 4 minutes.
4
Build the skillet
Add the black beans, brown rice, and taco seasoning to the skillet. Cook, tossing occasionally, until the rice is crispy in places, about 3 to 5 minutes. Season to taste with salt and pepper.
5
Serve
Sprinkle the black bean skillet with cheddar cheese, reduce heat to low, cover, and cook until the cheese melts, about 2 to 3 minutes. Top the Mexican black bean skillet with tomatillo citrus salsa. Serve with lime wedges. Enjoy family-style!