Black Bean & Portobello Burrito Bowls

🥘 Ingredients

• Southwest Spice Blend (you'll use the rest in the next step)
  2 tbsp
• Tex-Mex paste
  2 unit
• black beans
  2 unit
• black pepper
• cooking oil
  2 tsp
• lime (quartered)
  2
• long green pepper (into ½-inch strips)
  2
• portobello mushrooms (trim if necessary)
  4
• salt
• scallions (thinly sliced)
  4
• sour cream
  3 tbsp
• tomato (into ½-inch pieces)
  2
• white rice
  1.5 c

🍳 Cookware

• small pot
• baking sheet
• medium pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. In a small pot , heat a drizzle of cooking oil over high heat. Add scallion whites; cook, stirring, until fragrant and softened, ⏱️ 2 minutes . Stir in white rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 6.

   scallions: 4 (thinly sliced), cooking oil: 2 tsp, white rice: 1.5 c, salt
2. 

   2

   Halve, core, and slice long green pepper . Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms ; trim any large stems if necessary. Slice mushrooms into ½-inch strips.

   long green pepper: 2 (into ½-inch strips), portobello mushrooms: 4 (trim if necessary)
3. 

   3

   Toss green pepper and mushrooms on a baking sheet with a drizzle of oil, half the Southwest Spice Blend , salt , and black pepper . Roast on top rack until veggies are tender, ⏱️ 16 minutes . Remove sheet from oven and set aside until veggies are cool enough to handle.

   Southwest Spice Blend: 2 tbsp (you'll use the rest in the next step), salt, black pepper
4. 

   4

   While veggies roast, in a medium pot , combine black beans and their liquid, Tex-Mex paste , remaining Southwest Spice Blend, and ¼ cup water (½ cup for 4 servings). Bring to a simmer over medium-high heat and cook, stirring occasionally, until beans are tender and liquid has slightly thickened, ⏱️ 5 minutes . Keep covered off heat until ready to use in Step 6.

   black beans: 2 unit, Tex-Mex paste: 2 unit
5. 

   5

   Meanwhile, dice tomato . Zest and quarter lime . In a small bowl , combine tomato, half the scallion greens, and juice from one lime wedge (two wedges for 4 servings). Season with salt and pepper. In a separate small bowl, combine sour cream and juice from one lime wedge (two wedges for 4).

   tomato: 2 (into ½-inch pieces), lime: 2 (quartered), sour cream: 3 tbsp
6. 

   6

   Fluff rice with a fork; stir in juice from one lime wedge (two wedges for 4 servings) and a large pinch of lime zest. Once cool enough to handle, roughly chop half the veggies and stir into beans.
7. 

   7

   Divide scallion lime rice between shallow bowls. Top with beans and remaining veggies; garnish with pico de gallo (draining first). Drizzle bowls with crema and sprinkle with remaining scallion greens. Halve remaining lime wedge and serve on the side.