Ancho Beef & Black Bean Bowls with Chayote Squash, Shishito Peppers & Tomatoes

Ancho Beef & Black Bean Bowls

with Chayote Squash, Shishito Peppers & Tomatoes

30 MIN
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From the Test Kitchen

These colorful bowls highlight the smoky chile paste (made from ancho chiles, which are simply dried, smoked poblano peppers) that we’re cooking with black beans to create the rich, hearty base for toppings of seared beef, vegetables, and creamy guacamole.

To learn more about WW and SmartPoints® visit ww.com

13 green SmartPoints®

8 blue SmartPoints®

8 purple SmartPoints®

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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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fresh
ingredients
Ancho Beef & Black Bean Bowls with Chayote Squash, Shishito Peppers & Tomatoes
Title
  • 8 oz Thinly Sliced Beef
  • 1 15.5-Ounce Can Black Beans
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Chayote Squash
  • 3 oz Shishito Peppers
  • 1 Tbsp Honey
  • ¼ cup Guacamole
  • 1 Tbsp Ancho Chile Paste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. Halve the tomatoes. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Cook the beans:
2 Cook the beans:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans, chile paste, and 1/2 cup of water. Season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until slightly thickened. Turn off the heat; stir in the honey (kneading the packet before opening). Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the beef:
3 Cook the beef:

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

Cook the vegetables & serve your dish:
4 Cook the vegetables & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced squash and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beans topped with the cooked beef, cooked vegetables, and guacamole. Enjoy! 

Tips from Home Chefs

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Ancho Beef & Black Bean Bowls

Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. Halve the tomatoes. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

2 Cook the beans:

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add half the chopped garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the drained beans, chile paste, and 1/2 cup of water. Season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until slightly thickened. Turn off the heat; stir in the honey (kneading the packet before opening). Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the beans:
Cook the beef:
3 Cook the beef:

Meanwhile, separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and cover with foil to keep warm. 

4 Cook the vegetables & serve your dish:

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced squash and pepper pieces; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked beans topped with the cooked beef, cooked vegetables, and guacamole. Enjoy! 

Cook the vegetables & serve your dish:
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