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Cilantro Beef & Black Beans
with Avocado & Brown Rice
25 MIN
+$1.45/serving
4 Servings
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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Dietary Information
WW Recommended
-
NutritionPER SERVING
-
Calories670 Cals (est.)
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fresh
ingredients
Title
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18 oz Ground Turkey
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1 15.5-Oz Can Black Beans
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1⅛ cups Brown Rice
-
1 Avocado
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½ lb Mushrooms
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3 oz Radishes
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2 cloves Garlic
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2 tsps Chipotle Chile Paste
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1 Tbsp Light Brown Sugar
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¼ cup Cilantro Sauce
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5 oz Baby Spinach
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1 Tbsp Apple Cider Vinegar
time-saving
tips & techniques
step-by-step
instructions
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!
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!
Tips from Home Chefs