1400 700 vegan mexicanblackbeanskillet horizontal

Mexican Black Bean Skillet

with Tomatillo Citrus Salsa

dinner

Vegan Cheddar Cheese Orange Black Beans Red Pepper Lime Vegan Cheese Brown Rice Seasonal Menu Party Foods Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein Nut-Free Soy-Free Mexican Appetizer Beans/Legumes Fruit Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
560
FAT
7g
CARBOHYDRATES
94g
PROTEIN
22g

MAIN INGREDIENTS

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

TOOLS

  • Large nonstick skillet with lid
  • Small saucepan with lid

INSTRUCTIONS

1
Make the tomatillo citrus salsa

Peel, rinse, and dice the tomatillos. Peel and dice the orange(s). Deseed and mince the serrano pepper(s). Halve the lime(s), juice one half (1 lime), and cut one half (1 lime) into wedges. Add diced tomatillos, diced navel orange, minced serrano pepper, 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(s). Deseed and dice the red bell pepper(s). Drain and rinse the black beans.

3
Cook the aromatics

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add minced garlic, diced red onion, and diced red bell pepper. Cook until softened, 3 to 5 minutes.

4
Build the skillet

Add the black beans, brown rice, and taco seasoning to the skillet. Cook, tossing occasionally, until rice is crispy in places, 3 to 5 minutes. Sprinkle with salt and pepper.

5
Serve

Add cheddar cheese to the skillet, reduce heat to low, cover, and cook until the cheese melts, 2 to 3 minutes. Top the Mexican black bean skillet with tomatillo citrus salsa. Serve family-style with lime wedges on the side. Enjoy!