Mexican Black Bean Skillet
with Tomatillo Citrus Salsa
- 8 oz precooked brown rice
- 4 oz tomatillos
- 1 navel orange
- 1 serrano pepper
- 1 lime
- 2 garlic cloves
- 1 red onion
- 1 red bell pepper
- 13.4 oz black beans
- 1 tbsp taco seasoning
- 1 oz vegan cheddar cheese
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet with lid
- Small saucepan with lid
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.
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.
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.
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.
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!