Skillet Refried Black Beans
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Skillet Refried Black Beans

Skillet Refried Black Beans

with Southwest-Spiced Rice, Pico de Gallo, Radishes & Creamy Guac

We have a serious weakness for the creamy texture and richly-spiced flavor of refried beans. Here, they star in a hearty skillet layered with a bounty of sauces and toppings. Black beans are simmered with onion and Southwest spices, then mashed until smooth and sprinkled with a Mexican cheese blend. It’s all broiled until melty, served with spiced rice, and piled with creamy guacamole, crisp pickled radish and onion, refreshing pico de gallo, and cilantro. Be sure to snap a photo of all that deliciousness before digging in!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

½ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

1 unit

Roma Tomato

1 unit

Red Onion

¼ ounce


3 unit


1 unit


4 tablespoon


2 tablespoon

Sour Cream

(Contains Milk)

13.4 ounce

Black Beans

1 cup

Mexican Cheese Blend

(Contains Milk)

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat42 g
Saturated Fat22 g
Carbohydrate85 g
Sugar7 g
Dietary Fiber12 g
Protein29 g
Cholesterol95 mg
Sodium860 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Small Bowl
Small Pan
Potato Masher


Cook Rice

• Heat broiler to high. • In a small pot, combine rice, half the Southwest Spice (you’ll use the rest later), ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


• While rice cooks, wash and dry all produce. • Halve, peel, and thinly slice ¼ of the onion; finely chop remaining onion until you have 2⁄3 cup (11⁄3 cups for 4 servings). Trim and thinly slice radishes. Zest and halve lime. Finely dice tomato. Finely chop cilantro.

Make Toppings

• In a small microwave-safe bowl, combine sliced onion, radishes, juice from half the lime, a pinch of sugar, and salt. Microwave until bright pink, 30-45 seconds. Set aside to cool. • In a second small bowl, combine guacamole, sour cream, and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a third small bowl, combine tomato, half the cilantro, 2 TBSP chopped onion (4 TBSP for 4 servings), and juice from remaining lime. Season with salt and pepper.

Start Beans

• Heat a drizzle of oil in a small, preferably ovenproof, pan (use a medium pan for 4 servings) over medium heat. Add remaining chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. • Add remaining Southwest Spice; cook, stirring, until fragrant, 30 seconds. Add beans and their liquid and bring to a simmer. Cook, stirring, until thickened, 2-4 minutes.

Finish Beans

• Using a potato masher or fork, mash beans until mostly smooth. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4 servings); season generously with salt and pepper. If beans are too thick, add a splash of water. TIP: If your pan isn’t ovenproof, transfer mixture now to a baking dish. • Sprinkle beans with Mexican cheese. Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

Finish & Serve

• Fluff rice with a fork and stir in 1 TBSP butter. Divide between bowls. • Top bean skillet with creamy guac, pico de gallo, and as much pickled onion and radishes (draining first) as you like. Garnish with remaining cilantro. Serve over rice. TIP: Alternatively, serve all the toppings in individual bowls and have everyone build their own rice bowls!