Black Bean Skillet Dinner
- 1 of 4 Make the crema: In a small bowl, combine lime zest, garlic and sour cream. Season with salt.
- 2 of 4 Make the pickled onion: In another small bowl, combine lime juice, onion, sugar and salt. Let stand while you prepare beans.
- 3 of 4 Cook the beans: Heat oil in a large skillet over medium-high. Add onion, peppers and jalapeno. Cook, stirring frequently, until vegetables are softened and browned at edges, 10 to 12 minutes. Stir in garlic, oregano and chili powder, and saute until mixture smells garlicky, 1 to 2 minutes. Stir in beans, tomatoes and juices, 2/3 cup water and the salt. Reduce heat to medium and simmer until mixture has thickened, about 20 minutes. Taste and add more salt if needed.
- 4 of 4 Spoon beans into individual warmed bowls. Top with avocado, dollops of crema, pickled onions and cilantro.
Servings Per Recipe: 4
Per Serving: 22 g Fat, total, 451 kcal cal., 52 g carb., 9 g sat. fat, 9 g sugar, 20 g fiber, 1164 mg sodium, 16 g pro.