Buenos Días Black Bean Bowls

🥘 Ingredients

• basmati
• black beans
  26.8 oz
• butter
  2 tbsp
• chili pepper
  1 unit
• eggs
  4 unit
• guacamole
  1/2 c
• jasmine rice
  1.5 c
• lime
  2 unit
• mexican cheese blend
  1 c
• pepper
• roma tomato
  2 unit
• salt
  2 tbsp
• scallions
  4 unit
• sour cream
  4 tbsp
• southwest spice blend
  2 tbsp
• vegetable oil
  2 tsp
• veggie stock concentrate
  2 unit
• water

🍳 Cookware

• medium pot
• small bowl

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Drain and rinse black beans . Dice roma tomato . Zest and quarter lime (quarter both limes for 4 servings). Thinly slice chili pepper , removing seeds for less heat.

   scallions: 4 unit, black beans: 26.8 oz, roma tomato: 2 unit, lime: 2 unit, chili pepper: 1 unit
2. 

   2

   Melt butter in a medium pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened, ⏱️ 2 minutes . Stir in jasmine rice , basmati rice? no beans, veggie stock concentrate , half the southwest spice blend , ¾ cup water (1¼ cups for 4), and salt (use ½ tsp). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 2 tbsp, jasmine rice: 1.5 c, basmati, veggie stock concentrate: 2 unit, southwest spice blend: 2 tbsp, salt: 2 tbsp
3. 

   3

   In a small bowl , combine sour cream , lime zest to taste, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   sour cream: 4 tbsp, water
4. 

   4

   In a second small bowl, combine guacamole , tomato, a squeeze of lime juice to taste, and a pinch of chili if desired. Season with pepper and salt.

   guacamole: 1/2 c, pepper
5. 

   5

   Heat vegetable oil in a large pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with remaining Southwest Spice, and cover. Cook until whites are set but yolks still runny, ⏱️ 4 minutes . Season with salt. Remove from heat.

   vegetable oil: 2 tsp, eggs: 4 unit
6. 

   6

   Fluff rice mixture with a fork; stir in half the mexican cheese blend . Season with salt and pepper. Divide between bowls; top with guacamole, eggs, and remaining cheese. Garnish with scallion greens and more chili if desired. Drizzle with crema. Serve with remaining lime wedges on the side.

   mexican cheese blend: 1 c