Cilantro Beef & Black Beans with Avocado & Brown Rice

Cilantro Beef & Black Beans

with Avocado & Brown Rice

25 MIN
4 Servings
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  • with Thinly Sliced Beef
    includes 18 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
  • with Ground Turkey
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
  • with Thinly Sliced Beef

    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.
    16 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    7 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
      680 Cals (est.)
    View Full Nutrition
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    fresh
    ingredients
    Cilantro Beef & Black Beans with Avocado & Brown Rice
    Title
    • 18 oz Thinly Sliced Beef
    • 1 15.5-Oz Can Black Beans
    • 1⅛ cups Brown Rice
    • 1 Avocado
    • ½ lb Mushrooms
    • 3 oz Radishes
    • 2 cloves Garlic
    • 1 Tbsp Light Brown Sugar
    • 2 tsps Chipotle Chile Paste
    • ¼ cup Cilantro Sauce
    • 1 Tbsp Apple Cider Vinegar
    • 5 oz Baby Spinach
    time-saving
    tips & techniques
    Make the spinach rice
    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.

    Prepare the ingredients
    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.

    Make the avocado-radish topping
    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. 

    Cook the mushrooms
    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.

    Cook the beef & serve your dish
    5 Cook the beef & serve your dish

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, 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 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 beef is coated and just 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 beef and mushrooms, cilantro sauce, and avocado-radish topping (discarding any liquid). Enjoy! 

    Tips from Home Chefs

    Make the spinach rice
    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.

    Prepare the ingredients
    Make the avocado-radish topping
    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.

    Cook the mushrooms
    Cook the beef & serve your dish
    5 Cook the beef & serve your dish

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In the same pan, 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 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 beef is coated and just 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 beef and mushrooms, cilantro sauce, and avocado-radish topping (discarding any liquid). Enjoy! 

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