Mexican Black Bean Skillet with Tomatillo Citrus Salsa

Mexican Black Bean Skillet

with Tomatillo Citrus Salsa

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dinner

Dinner Fruit Beans/Legumes Appetizer Mexican Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Party Foods Chef's Choice
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SERVINGS
2 6
PREP & COOK TIME
45 min
CALORIES
590
FAT
12g
CARBOHYDRATES
94g
PROTEIN
22g

MAIN INGREDIENTS

  1. 6 oz tomatillos
  2. 3 oranges
  3. 3 serrano peppers
  4. 3 limes
  5. 2 garlic cloves
  6. 1 red onion
  7. 2 red bell peppers
  8. 40.2 oz black beans
  9. 24 oz precooked brown rice
  10. 2 tbsp taco seasoning
  11. 3 oz vegan cheddar cheese
  12. 3 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 oranges. Trim, deseed, and mince the serrano peppers. Halve the limes and cut half of one into wedges. Add the diced tomatillos, diced oranges, minced peppers, juice from 1½ limes, 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 peppers. Drain and rinse the black beans.
3
Cook the aromatics
Place a large nonstick skillet over medium-high heat with 3 tbsp vegetable oil. Once the oil is hot, add the minced garlic, diced onion, and bell pepper. Cook until softened, about 5 to 7 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 4 to 6 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!