Cheesy beef, black bean, and rice skillet from Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals (page 217) by Tieghan Gerard

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Notes about this recipe

  • Eat Your Books

    Can substitute mozzarella cheese for Swiss cheese.

  • korkyporky on February 06, 2025

    I liked this! Easy, tasty, comforting.

  • jay.moe on November 30, 2022

    I substituted fire roasted poblanos for the green bell pepper, cheddar cheese for the swiss, and omitted the allspice. This was a quick weeknight meal that was easy to put together with plenty of clean up time while the rice cooked. Served with guacamole instead of sliced avocado along with flour tortillas.

  • averythingcooks on June 07, 2022

    I used a mix of mozzarella & Monterey jack, red & orange peppers in place of green and also skipped the allspice. The result was a really tasty pan of simple comfort. I put the bubbling hot pan on the table and we wrapped scoopfuls in small tortillas with salsa, pickled onions, chopped tomatoes & sour cream, One thing - I scaled this back to 1/2 (which should serve 3) and it still made what seemed like a ton of food to the 2 of us.

  • anya_sf on June 04, 2022

    Good comfort food. I added 2 small diced zucchini with the green pepper, used just 1/4 tsp cayenne, gruyere and mozzarella for the cheese, and topped with parsley and avocado. It wasn't spicy and benefitted from extra seasoning (I should have been more generous with salt). Served 4 as a one-pot meal.

  • southerncooker on April 04, 2022

    I used mozzarella for the cheese and omitted the allspice. It was delicious. We had it with raw veggies.

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