Cilantro Beef & Black Beans

with Avocado & Brown Rice

25 MIN

+$1.45/serving 4 Servings

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with Ground Turkey

From the Test Kitchen

A unique combo of avocado and radishes adds refreshing flavor to an irresistibly savory mix of mushrooms, black beans, and beef in this quick-cooking dish. Hearty rice makes for the perfect vehicle for this flavorful medley, which is complete with a drizzle of our herbaceous, chimichurri-style cilantro sauce.
17 green SmartPoints® per serving
15 blue SmartPoints® per serving
9 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Turkey
1 15.5-Oz Can Black Beans
1⅛ cups Brown Rice
1 Avocado
½ lb Mushrooms
3 oz Radishes
2 cloves Garlic
2 tsps Chipotle Chile Paste
1 Tbsp Light Brown Sugar
¼ cup Cilantro Sauce
5 oz Baby Spinach
1 Tbsp Apple Cider Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Make the spinach rice

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the spinach and stir until slightly wilted. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then medium dice. Halve the radishes lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Cut the mushrooms into bite-sized pieces. Drain and rinse the beans.

3 Make the avocado-radish topping

In a medium bowl, combine the diced avocado, sliced radishes, vinegar, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

4 Cook the mushrooms

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Transfer to a plate. Wipe out the pan.

5 Cook the turkey & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the turkey. Season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, drained beans, sugar, 2 tablespoons of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the turkey is coated and cooked through. Add the cooked mushrooms. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the spinach rice topped with the cooked turkey and mushrooms, cilantro sauce, and avocado-radish topping (discarding any liquid). Enjoy!