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Tortilla Tilapia + Stewed Black Beans

Serves: 2
Prep time: 15 mins
Cook time: 19-23 mins
Ingredients
Preparation
  • 1 package Sea Cuisine Tortilla Crusted Tilapia Fillets
  • 1/4 cup Sour Cream
  • 1 ea Lime sliced into rounds
  • 1/2 cup Cilantro or tender greens

For the pickled red onions:

  • 1 cup Red Onion, sliced
  • 1/4 cup Distilled White Vinegar
  • 1 tbsp White Sugar

For the slow simmered black beans:

  • 2 can Black Beans
  • cup Spanish Onions
  • 1 tbsp Garlic Powder
  • 2 tbsp Cumin Seed dried
  • 1 tbsp Coriander Seed dried
  • 1 tbsp Chili Powder
  • 2 cup Sweet Potato cut into cubes
  • 2 tbsp Chipotle Peppers In Adobo
  • 2 cup Vegetable Stock
  • 2 cup Red Bell Pepper, diced
Tips from the chef: Purchase pre cut sweet potatoes to save time and make your dinner prep easier. Substitute butternut squash for the sweet potatoes if you prefer as well. This recipe for slow simmered black beans makes enough for multiple servings.
  1. Prepare the slow simmered black beans up to 6-8 hours in advance. Add all of the ingredients except for the bell peppers to a slow cooker. If leaving for 4+ hours cook on the low setting. If cooking for less than 4 hours utilize the high setting. 30 minutes before you plan to eat add the chopped bell peppers and allow to simmer.
  2. When you're ready to eat remove the Tortilla Tilapia from the freezer and prepare according to the package instructions.
  3. While the tilapia cooks prepare the pickled red onions by placing the slice red onions in a small bowl and mixing with the white vinegar and sugar. Allow to sit for 20 minutes or up to 5 days in a refrigerator.
  4. Serve the fully cooked Tortilla Crusted Tilapia alongside the stewed black beans. Garnish with fresh cilantro, sliced limes and sour cream.

Tortilla Tilapia