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.
INGREDIENTS
- 1 tbsp olive oil*
- 1 to taste salt*
- 1 to taste pepper*
- 3 garlic clove peeled and minced
- 1 oz ginger peeled and minced
- 1 tsp ground turmeric
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 Roma tomato diced
- 4 dried makrut lime leaf finely crumbled
- 5.5 oz coconut milk
- 4 oz green beans trimmed and halved
- 2 oz teen spinach
- 13.4 oz butter beans drained and rinsed
- 1 lime half juiced, half cut into wedges
- 8.8 oz precooked brown rice
- 0.25 oz cilantro leaves and tender stems chopped
INSTRUCTIONS
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)
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)
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.)
Divide rice between bowls and top with braised butter beans with coconut. Serve with lime wedges. Tuck in!
SIMILAR RECIPES
Braised Butter Beans with Coconut Curry & Makrut Lime
Red Lentil Soup with Tamarind Chutney & Roasted Parsnip Ribbons
Fig Glazed Sweet Potatoes with Roasted Broccolini & Olive Tapenade
Tomato Butter Bean Curry with Spinach & Crispy Garlic Plantains
Stuffed Sweet Potatoes with Crispy Chickpeas & Green Goddess Tahini
