RECIPES
Mexican Black Bean and Avocado Oatmeal
by Livestrong_Recipes | Oct 22, 2018
Photo Credit: Jackie Newgent, RDN.
- PREP
- 15 m
- COOK
- 10 m
- TOTAL
- 25 m
Rice and beans is a nutritionally balanced and tasty combination, especially when prepared Mexican-style. Rather than rice, oats are a delightful stand-in. Recipe and photo courtesy of Jackie Newgent, RDN.
INGREDIENTS
SERVES 2
- 2 1/4 cups low-sodium vegetable broth
- 3/4 cup Pico de gallo
- 2 cups Organic Black Beans
- 3 stalk scallion(s)
- 1/4 cup ground cumin
- 1 cup Old Fashioned Rolled Oats Whole Grain
- 1/2 tsp sea salt
- 1 tsp Lime Zest
- 1/2 whole Avocado
- 3 tbsp fresh cilantro
DIRECTIONS
1
Bring the broth, pico de gallo (fresh chunky salsa, preferably “medium” spiciness), beans, scallions, and cumin to a boil in a medium saucepan. Reduce heat to medium, add the oats, and stir until fully cooked, about 5 minutes. Stir in the salt and 1/2 teaspoon of the lime zest.
2
Transfer to bowls, top with the avocado, remaining 1/2 teaspoon lime zest, and the cilantro leaves. If desired, serve with lime wedges on the side.
