Mexican Skillet with Cilantro Jalapeño Crema

Yields: 6

Recipe, photo, and Food styling by With Spice

“This Mexican skillet recipe is quick to throw together, packed with flavor, and vegetarian! It’s a one-pot meal with rice, beans, veggies, tofu and, arguably the best part, a creamy spicy cilantro jalapeño crema. You’ll want to douse the sauce on everything! [You can reduce the jalapeno for a non spicy version.]

This skillet recipe is basically a vegetarian Mexican casserole, made in one pot and on the stove. It’s a simple and cozy meatless meal, which to be honest, are some of my favorites. If it were just me, I’d eat mostly vegetarian food all the time. I’m not the biggest meat eater and really love to use wholesome plant proteins whenever possible (or least when my husband is out of town)!” - Indi, with spice

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Ingredients

Mexican Skillet

• 1 (10oz) pack of Hodo Adobo Mexican Crumbles LOCATE PRODUCT

• 2 tbsp olive oil

• 1 onion, diced

• 1 poblano pepper, diced

• Kosher salt and black pepper

• 1 garlic clove, minced

• 2 tsp ground cumin

• 1 can black beans, drained and rinsed

• 1 cup fresh or frozen corn

• 1 1/2 cups cooked rice (brown or white)

• 1/2 jalapeño, thinly sliced into rounds

• Sliced avocado, for serving

• Cotija cheese, for serving

• Tortilla chips, for serving

Cilantro Jalapeño Crema

• 1/2 bunch cilantro, roughly chopped

• 1/2 jalapeño, chopped

• 3/4 cup sour cream

• 1 tbsp fresh squeezed lime juice

• 1/4 tsp kosher salt

Instructions

Cilantro Jalapeño Crema

1. Place cilantro, jalapeño, sour cream, lime juice and salt in a blender or the bowl of a food processor fitted with a blade attachment. Process until smooth. Adjust seasoning to taste with more salt, if needed. 

2. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.

Mexican Skillet

1. Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and pepper, season with salt and black pepper, and cook until softened, about 5 minutes. Stir in garlic and cumin and cook until fragrant, about 30 seconds. 

2. Add black beans, corn, rice and Hodo Adobo Mexican Crumbles and cook for about 5 minutes, until heated through. 

3. Top with sliced jalapeños, avocado and cotija cheese; drizzle with cilantro jalapeño crema (recipe above). Serve with chips or warm tortillas.