This spicy 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!
cilantro jalapeno crema
cilantro jalapeño crema
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.
Transfer to a bowl, cover with plastic wrap and refrigerate until ready to use.
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.
Add black beans, corn, rice and Hodo Adobo Mexican Crumbles and cook for about 5 minutes, until heated through.
Top with sliced jalapeños, avocado and cotija cheese; drizzle with cilantro jalapeño crema (recipe above). Serve with chips or warm tortillas.
Keywords: Mexican skillet