Carb-wise
Ground Beef Picadillo
with Cuban-Style Black Beans & Poblano
650 cals
20 mins
Description
From top to bottom, this Cuban-minded recipe puts carb-wise proteins on display. What’s on top? Black beans and poblano pepper simmered with garlic. What’s on the bottom? A hearty picadillo, combining richly seasoned ground beef and diced carrots for easy-eating mouthfuls.
Contains:
Sesame • Sulphites
Ingredients
for 2 servings
(Double for 4 portions)
250g Canadian-raised lean ground beef
1 Poblano pepper (or green pepper)
2 Garlic cloves
300g Nantes carrots
15ml Tomato paste
540ml Black beans (canned)
6g America Latina spices (garlic, salt, cumin, oregano, onion, paprika, tomato powder, ancho, red pepper, green pepper, white sesame, coriander, chili, canola oil, Cayenne pepper, cellulose fiber)
Nutrition
Total fat | 23g |
Saturated Fat | 8g |
Sodium | 780mg |
Total carbs | 70g |
Sugar | 11g |
Protein | 44g |
Fibres | 26g |
Recipe Instructions
- Peel and small-dice the carrots.
- Halve, core and small-dice the poblano.
- Mince the garlic.
- Drain and rinse the black beans.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the carrots and sauté, 2 to 3 min., until beginning to soften.
- Add the beef and ½ the garlic; season with the spices (add ¼ or ½ for medium spicy) and S&P.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
- To the pan, add the tomato paste and cook, stirring often, 30 sec. to 1 min., until dark red.
- Add ½ cup water (double for 4 portions) and cook, partially covered, stirring occasionally, 3 to 5 min., until the beef* is cooked through and the carrots are tender.
- If the sauce seems dry, add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
- Meanwhile, in a medium pan, heat a drizzle of oil on medium-high.
- Add the poblano (add ¼ or ½ for medium spicy) and sauté, 2 to 3 min., until blistered.
- Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the black beans and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until warmed through; season with S&P.
- Divide the picadillo between your plates.
- Top with the vegetables. Bon appétit!