Sriracha Skillet

Name: Sriracha Skillet
Ingredients: 1 tablespoon olive oil; 12 onion, diced; 1 medium ripe tomatoes, diced; 1 teaspoon chopped garlic; 1 cup small broccoli floret; 12 cup canned kidney beans, rinsed and drained; 14 cup peas; 14 cup apple juice; 2 teaspoons sriracha hot sauce; 12 ripe avocado

10 ingredients

7 steps

Ingredients

1 tablespoon olive oil
12 onion, diced
1 medium ripe tomatoes, diced
1 teaspoon chopped garlic
1 cup small broccoli floret
12 cup canned kidney beans, rinsed and drained
14 cup peas
14 cup apple juice
2 teaspoons sriracha hot sauce
12 ripe avocado

Directions

1

Heat the oil in a medium-sized skillet over medium-high heat.
2

Add the onions and cook until soft.
3

Add the garlic and tomatoes and cook until tomatoes begin to break down.
4

Add the broccoli, beans, peas, apple juice and sriracha, stirring to mix the sriracha and juice.
5

Cover and cook for a few minutes until the broccoli starts to soften.
6

Mash the avocado and add to the pan, stirring to thicken the juice and coat the vegetables.
7

Plate and serve immediately.