Skillet Refried Black Beans

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• butter
  2 tbsp
• cilantro
  1 bunch
• guacamole
  ½ cups
• jasmine rice
  ¾ cups
• lime
  1 unit
• mexican cheese blend
  ½ cups
• olive oil
  1 tbsp
• radishes
  6 pieces
• red onion
  1 unit
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tbsp
• sugar
  1 tsp
• tomato
  1 unit
• water
  1½ cups

🍳 Cookware

• small pot
• small microwave-safe bowl
• small bowl
• small bowl
• small ovenproof skillet

1. 

   1

   jasmine rice southwest spice blend water salt red onion radishes lime tomato cilantro guacamole sour cream sugar olive oil black beans butter mexican cheese blend black pepper

   jasmine rice: ¾ cups, southwest spice blend: 1 tbsp, water: 1½ cups, salt: 1 tsp, red onion: 1 unit, radishes: 6 pieces, lime: 1 unit, tomato: 1 unit, cilantro: 1 bunch, guacamole: ½ cups, sour cream: 2 tbsp, sugar: 1 tsp, olive oil: 1 tbsp, black beans: 15 oz, butter: 2 tbsp, mexican cheese blend: ½ cups, black pepper: 1 tsp
2. 

   2

   Heat broiler to high. In a small pot , combine jasmine rice, half the southwest spice blend, ¾ cup water, 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 . Keep covered off heat until ready to serve.
3. 

   3

   While rice cooks, wash and dry all produce. Halve, peel, and thinly slice ¼ of the red onion; finely chop remaining onion. Trim and thinly slice radishes. Zest and halve lime. Finely dice tomato. Finely chop cilantro.
4. 

   4

   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 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, and juice from remaining lime. Season with salt and pepper.
5. 

   5

   Heat a drizzle of olive oil in a small ovenproof skillet over medium heat. Add remaining chopped onion and season with salt and pepper. Cook, stirring, until softened ⏱️ 4 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 .
6. 

   6

   Using a potato masher or fork, mash beans until mostly smooth. Remove from heat and stir in 1 TBSP butter; season generously with salt and pepper. If beans are too thick, add a splash of water. Sprinkle beans with Mexican cheese blend. Broil until cheese is melted and lightly browned ⏱️ 2 minutes . Watch carefully to avoid burning.
7. 7

   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.