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Mexican Black Bean and Avocado Oatmeal

by Livestrong_Recipes  |  Jan 13, 2016

Mexican Black Bean and Avocado Oatmeal
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • TOTAL
  • 25 m

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

SERVES 2

  • 2 1/4 cups low-sodium vegetable broth
  • 3/4 cup Pico de gallo
  • 2 cups Organic Black Beans
  • 3 stalk scallion(s)
  • 1/4 cup ground cumin
  • 1 cup Old Fashioned Rolled Oats Whole Grain
  • 1/2 tsp sea salt
  • 1 tsp Lime Zest
  • 1/2 whole Avocado
  • 3 tbsp fresh cilantro

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.