Meals We Love: Spicy Avocado & Black Bean Skillet

Updated: Apr 6, 2020

Not sure what to do with all that rice and beans you just bought? We got you covered.


Spicy Avocado and Blackbean Skillet


Summary


OK, so, it's day number ??? of this quarantine? Perhaps your eating habits have become a little stale, no judgement. We for one are maxed out on frozen pizzas, bananas and pasta.


This spicy black bean and avocado skillet will bring you back from the deep end. It is best made with day old rice; oh please, like you don't have some lying around? It works great for anytime of the day, because what time is it even anyways? She's also a one-pot dream, which means super easy cleanup so you can get back to your Netflix binge.



Ingredients


So, for this recipe, you will not need much more than the following:


  • 2 cups cooked rice, quinoa, or whatever grain you prefer

  • 1 small onion diced

  • 3-4 cloves garlic diced

  • 1 can drained and cooked black beans (canned is fine)

  • 1 tbs. Oil (whatever kind you have, or butter works well too)

  • 2-3 chipotles in adobo sauce (you can substitute with chipotle flavored hot sauce)

  • 1 ripe avocado

  • ¼ cup water or broth of your choice

  • 1 (fried) egg per person

  • ¼ cup chopped cilantro (if you have it, if not whatever its no big deal)

  • salt and pepper to taste and a dash of cumin if you are really trying to be fancy

  • diced tomato and white cheese optional for garnish


Recipe


Step 1: get a clean, medium-sized pan and place it on the stove on medium-low; once pan has warmed up, add your oil


Step 2: toss in your onion, and cook for a few minutes until it becomes soft; about 3-5 min


Step 3: toss in your chipotle and your black beans and garlic; stir and cook for an additional one to two minutes; also, here is where you can add your salt and pepper as well as your cumin


Step 4: toss in your cooked rice and broth; allow everything to cook for 3-5 min stirring occasionally


Step 5: while everything is cooking, cut your avocado in half, remove pit and cut it into thin slices (don't get too generous here cuz ya know, fresh produce is now through the roof); chop up your cilantro


Step 6: add cilantro, stir to combine, and remove rice and bean mixture from heat and divide into bowls; wipe down your pan, and with the remaining oil, fry one egg per person.


Step 7: place one fried egg atop each bowl of rice and beans, and top with avocado slices, tomato, and white cheese garnish if you would like.


Pro tip: a few slices of red onion and jalapeno here is also amazing but not necessary, and adding a 1/2 cup of frozen spinach during step 3 will definitely make you feel a little more healthy, but if your grocery store has turned into a fucking madhouse, and you don't have any energy left to go back there, then it's cool, it will taste great regardless!



The Leftovers


  • This rice and bean mixture will save nicely in your fridge or freezer for up to 5 days (minus the egg, just eat that part) just in case you can't seem to pull yourself away from your phone long enough to finish eating.

  • It is also amazing as leftovers wrapped up in a warm tortilla with some melted cheese, chopped meat or simply as it is.


We hope that in this time of uncertainty and panic, you can at least find some comfort in a warm, nourishing meal. Enjoy!


And be sure to wash your damn hands before cooking / eating.


Be well, be safe, and be kind to one another.


**Looking for more quick, easy meals? Check out our recipe on Shakshuka.




#LunitaPodcast #Lunita #Cooking #EasyMeal #OnePotDish #Vegetarian #Food #Mealswelove

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