Sriracha Skillet

• 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

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.

olive oil, onion, tomatoes, garlic, broccoli floret, kidney beans, peas, apple juice, hot sauce, avocado

Taken from www.food.com/recipe/sriracha-skillet-521050 (may not work)