Mexican Black Bean Skillet with Tomatillo Citrus Salsa

Mexican Black Bean Skillet

with Tomatillo Citrus Salsa

dinner

<600 Calories Dinner Fruit Beans/Legumes Appetizer Mexican Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Party Foods Chef's Choice
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!