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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
½ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
1 unit
Roma Tomato
1 unit
Red Onion
¼ ounce
Cilantro
3 unit
Radishes
1 unit
Lime
4 tablespoon
Guacamole
2 tablespoon
Sour Cream
(ContainsMilk)13.4 ounce
Black Beans
1 cup
Mexican Cheese Blend
(ContainsMilk)Not included in your delivery
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(ContainsMilk)Salt
Pepper
• 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.
• 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.
• 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!