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Mexican Black Bean and Avocado Oatmeal

Mexican Black Bean and Avocado Oatmeal
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Prep Time: 15 min Serves: 2
Cooking Time: 10 min Yield: 4.5 cups
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Rice and beans is a nutritionally balanced and tasty combination, especially when prepared Mexican-style. Rather than rice, oats are a delightful stand-in. Recipe and photo courtesy of Jackie Newgent, RDN.

Ingredients

Directions

1. Bring the broth, pico de gallo (fresh chunky salsa, preferably “medium” spiciness), beans, scallions, and cumin to a boil in a medium saucepan. Reduce heat to medium, add the oats, and stir until fully cooked, about 5 minutes. Stir in the salt and 1/2 teaspoon of the lime zest.

2. Transfer to bowls, top with the avocado, remaining 1/2 teaspoon lime zest, and the cilantro leaves. If desired, serve with lime wedges on the side.

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