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Avocados Rancheros
2 or 2 or 2 or 4 Serving Dinner

Avocados Rancheros

Tags: Gluten-Free, Soy-Free, Nut-Free
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
684
FAT
43g
CARBOHYDRATES
72g
PROTEIN
14g


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INGREDIENTS

  1. 1 can crushed fire-roasted tomatoes
  2. 1 1/2 teaspoons turbinado sugar
  3. Salt and pepper*
  4. 1 onion
  5. Garlic**
  6. 3 tablespoons extra virgin olive oil*
  7. 1 teaspoon chili powder
  8. 1 package cooked pinto beans
  9. 1 jalapeño chile
  10. Fresh cilantro
  11. 2 scallions
  12. 2 limes
  13. 4 corn tortillas
  14. 1 avocado
  15. *not included
  16. **one head of garlic included in one of the meal bags
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
684
FAT
43g
CARBOHYDRATES
72g
PROTEIN
14g


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INSTRUCTIONS

1

Heat the oven to 325°F. Put about 2 cups of the tomatoes (if necessary save the rest for another use) in a small saucepan with the sugar, a pinch of salt, and plenty of pepper and bring to a boil. Adjust the heat so the mixture bubbles gently and cook, stirring occasionally until it thickens, 10 to 15 minutes.

2

Meanwhile, trim, peel, and chop the onion and enough garlic to measure 1 tablespoon. Put 2 tablespoons oil in a medium skillet over medium heat. Add the onions and garlic, sprinkle with salt and pepper, and cook, stirring occasionally until the onions are softened, 5 to 7 minutes. Drain and rinse the beans. Add the chili powder to the pan and stir until it’s fragrant, about 30 seconds. Add the beans and 1/2 cup water and cook, mashing with a potato masher or fork and stirring until they break up a bit and get creamy. Remove from the heat and cover.

3

Rinse, trim, and chop the chile, cilantro, and scallions; keep the white and green parts of the scallions separate. Rinse and quarter the limes. Add half the cilantro, the scallion whites, the juice from 1 lime, and as much chile as you’d like to the tomatoes and cook at a gentle bubble until all is ready to serve, adding a tablespoon of water at a time if they become dry. Taste and adjust the seasoning.

4

Return the beans to medium heat (they should be slightly soupy; if not, add 1 to 3 tablespoons water). Taste and adjust the seasoning. Halve and pit the avocado; scoop out the flesh with a large spoon and cut each half in half again. Nestle the 4 quarters in the beans, drizzle with the remaining tablespoon oil, and sprinkle with salt. Cover and cook, undisturbed, until the beans and avocados are heated through, 5 to 7 minutes. Meanwhile, place the tortillas directly on the rack in the oven and heat until slightly crisp around the edges, 5 or 6 minutes. To serve, spoon the beans and avocados over the tortillas, top with salsa, and garnish with scallion greens, cilantro, and lime wedges.

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