Black Bean and Poblano Skillet

Ingredients

• 2 cans (15 oz) no-salt-added canned black beans, drained and rinsed
• 2 medium poblano peppers, seeded and sliced
• 2 1/2 tbsp extra-virgin olive oil
• 1 small red onion, sliced
• 4 cloves garlic cloves, minced
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 medium avocado, diced
• 1 whole lime, juiced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp raw pumpkin seeds
• 1/4 tsp fine sea salt

Instructions

1. Heat 1 1/2 tablespoons of the olive oil in a large skillet over medium-high until it shimmers. Add the sliced poblanos in one layer and cook 4 minutes without stirring much — you want dark blistered patches and skins that have gone from matte to glossy.
2. Add the sliced red onion and cook 2 minutes more, stirring, until the onion has softened at the edges but still has some bite left in the thicker slices.
3. Clear a space in the pan, add the remaining olive oil with the garlic, cumin, oregano, and salt, and stir in that space for 45 seconds until the spices smell toasted and the garlic is fragrant. Then stir everything together.
4. Add the black beans and 1/4 cup water. Cook 3 minutes, mashing roughly a third of the beans against the side of the pan — the crushed beans thicken the liquid into something that clings, while the rest stay whole for texture.
5. The skillet is ready when the liquid has reduced enough that dragging a spoon across the bottom leaves a track for a second or two. Slide it off the heat and stir in half the lime juice.
6. Divide between two bowls, top with the diced avocado, cilantro, and pumpkin seeds, and finish with the remaining lime juice squeezed over the top.

Nutrition (per serving)

Calories

758

Protein

27 g

Fat

37 g

Carbs

79 g