Skillet Refried Black Beans

🥘 Ingredients

• Mexican cheese blend
  1 c
• black beans
  1 unit
• black pepper
• butter
  2 tbsp
• cilantro
  ¼ oz
• guacamole
  4 tbsp
• jasmine rice
  ½ cup
• lime
  1
• oil
• radishes
  3
• red onion
  1
• salt
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
• tomato
  1
• water
  ¾ cup

🍳 Cookware

• small pot
• small bowl
• small bowl
• small bowl
• small pan
• medium pan
• potato masher

1. 

   1

   Heat broiler to high. In a small pot , combine jasmine rice , half the southwest spice blend (you'll use the rest later), 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup, southwest spice blend: 1 tbsp, water: ¾ cup, salt
2. 

   2

   While rice cooks, wash and dry all produce. Halve, peel, and thinly slice ¼ of the red 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 .

   red onion: 1, radishes: 3, lime: 1, tomato: 1, cilantro: ¼ oz
3. 

   3

   In a small bowl , combine sliced onion, radishes, juice from half the lime, a pinch of sugar , and salt. Microwave until bright pink, ⏱️ 30 seconds to ⏱️ 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 black 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.

   sugar, guacamole: 4 tbsp, sour cream: 2 tbsp, black pepper
4. 

   4

   Heat a drizzle of oil in a small pan (use a medium pan for 4 servings) over medium heat. Add remaining chopped onion and season with salt and black pepper. Cook, stirring, until softened, ⏱️ 4 minutes to ⏱️ 5 minutes . Add remaining Southwest Spice; cook, stirring, until fragrant, ⏱️ 30 seconds . Add black beans and their liquid and bring to a simmer. Cook, stirring, until thickened, ⏱️ 2 minutes to ⏱️ 4 minutes .

   oil, black beans: 1 unit
5. 

   5

   Using a potato masher or fork, mash beans until mostly smooth. Remove from heat and stir in butter (2 TBSP for 4 servings); season generously with salt and black 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 blend . Broil until cheese is melted and lightly browned, ⏱️ 2 minutes to ⏱️ 3 minutes . TIP: Watch carefully to avoid burning.

   butter: 1 tbsp, Mexican cheese blend: 1 c
6. 

   6

   Fluff rice with a fork and stir in 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!

   butter: 1 tbsp