Clean Eating Mexican Skillet

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 336.2

Total Fat: 8.3 g
Cholesterol: 0.0 mg
Sodium: 650.7 mg
Total Carbs: 55.9 g
Dietary Fiber: 15.6 g
Protein: 13.7 g

View full nutritional breakdown of Clean Eating Mexican Skillet calories by ingredient

Introduction

A one dish dinner, that you can prepare in 30 minutes start to finish if you are fast at chopping. Avocado and cilantro provide the inspiration. You can substitute other veggies as desired. In the "most nutrients for the fewest calories" challenge this is a winner. A one dish dinner, that you can prepare in 30 minutes start to finish if you are fast at chopping. Avocado and cilantro provide the inspiration. You can substitute other veggies as desired. In the "most nutrients for the fewest calories" challenge this is a winner.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 4

Ingredients

1/2 cup tap water

1 cup Celery, raw, diced

1 cup Green Bell peppers, diced

1 cup Mung Bean Sprouts

1/2 cup chopped Onions, raw

1/2 bunch Cilantro, raw, (about 1/4 cup chopped leaves)

10-12 drops, Hot Pepper Sauce,

1 cup frozen Yellow Sweet Corn,kernels (defrosted)

1 can black beans, 425 grams

1 cup Brown Rice, long grain

1 tsp. salt

1 medium Haas Avocado, diced

Directions

In a large round bottom skillet over high heat add water, celery, peppers, sprouts, and onion, and cilantro. Cook until the water is nearly evaporated and the vegetables are slightly cooked but still crunchy. Turn the heat down to medium high and add the corn, beans, rice, hot sauce and salt stirring constantly to prevent sticking. When they are heated add the avocado and stir it on until it is heated, but not mushy. Serve. Makes 6 cups.

Number of Servings: 4

Recipe submitted by SparkPeople user REASONABLEDIET.