Skillet Refried Black Beans

• 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.

• 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.

• 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.

• 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.