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Mexican Molletes with Refried Beans & Pico de Gallo
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2 or 4 or 6 Serving Dinner

Mexican Molletes with Refried Beans & Pico de Gallo

You'll never believe this ultra-creamy, rich meal is so healthy, chock-full of protein and fiber while low in calories and sodium.

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Less Prep Low Sodium High Fiber
Cook Time
6 Servings  |   4 Servings  |  35 min 2 Servings  |  25 min

Nutrition (per serving)

CALORIES
583
FAT
17g
CARBOHYDRATES
83g
PROTEIN
19g

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INGREDIENTS

  1. 1 tbsp olive oil*
  2. 1 to taste salt*
  3. 1 to taste pepper*
  4. 3 garlic clove peeled and minced
  5. 1 oz ginger peeled and minced
  6. 1 tsp ground turmeric
  7. 2 tsp ground cumin
  8. 1 tsp ground coriander
  9. 1 Roma tomato diced
  10. 4 dried makrut lime leaf finely crumbled
  11. 5.5 oz coconut milk
  12. 4 oz green beans trimmed and halved
  13. 2 oz teen spinach
  14. 13.4 oz butter beans drained and rinsed
  15. 1 lime half juiced, half cut into wedges
  16. 8.8 oz precooked brown rice
  17. 0.25 oz cilantro leaves and tender stems chopped
Allergens: tree nuts, tree nuts (coconut)
Tools: Medium saucepan
Cook Time
6 Servings  |   4 Servings  |  35 min 2 Servings  |  25 min

Nutrition (per serving)

CALORIES
583
FAT
17g
CARBOHYDRATES
83g
PROTEIN
19g

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INSTRUCTIONS

1
Cook the aromatics

Heat 1 tbsp olive oil in medium saucepan pan over medium-high heat. Add garlic, ginger, turmeric, cumin, coriander, and a pinch of salt and pepper. Cook until fragrant, 1 to 3 minutes. (4-serving meal: use 2 tbsp olive oil)

2
Make the broth

Add tomato, lime leaf, coconut milk, and 1/2 cup water and bring to a simmer. Stir in green beans, spinach, and butter beans, reduce heat to medium-low, and cook until vegetables are bright green and tender, 4 to 5 minutes. Stir in lime juice and season to taste with salt and pepper. (4-serving meal: use 1 cup water)

3
Cook the brown rice

Make small tear at top of brown rice bag and microwave for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

4
Finish and serve

Divide rice between bowls and top with braised butter beans with coconut. Serve with lime wedges. Tuck in!

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