Black Bean & Portobello Burrito Bowls

🥘 Ingredients

• Southwest Spice Blend
  1 unit
• Tex-Mex paste
  1 unit
• black beans
  1 unit
• black pepper
  1 unit
• cooking oil
  1 unit
• lime
  1 unit
• long green pepper
  1 unit
• portobello mushrooms
  1 unit
• salt
  1 unit
• scallions
  1 unit
• sour cream
  1 unit
• tomato
  1 unit
• white rice
  1 unit

🍳 Cookware

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

1. 

   1

   sour cream long green pepper black beans tomato lime scallions portobello mushrooms Tex-Mex paste Southwest Spice Blend white rice salt black pepper cooking oil

   sour cream: 1 unit, long green pepper: 1 unit, black beans: 1 unit, tomato: 1 unit, lime: 1 unit, scallions: 1 unit, portobello mushrooms: 1 unit, Tex-Mex paste: 1 unit, Southwest Spice Blend: 1 unit, white rice: 1 unit, salt: 1 unit, black pepper: 1 unit, cooking oil: 1 unit
2. 

   2

   Adjust rack to top position and preheat oven to 425°F. 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, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to use in Step 6.
3. 

   3

   Halve, core, and slice long green pepper into ½-inch strips. 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.
4. 

   4

   Toss green pepper and mushrooms on a baking sheet with a drizzle of cooking oil, half the Southwest Spice Blend, salt, and black pepper. Roast on top rack until veggies are tender ⏱️ 14 minutes . Remove sheet from oven and set aside until veggies are cool enough to handle.
5. 

   5

   While veggies roast, in a medium pot , combine black beans and their liquid, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water. 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.
6. 

   6

   Meanwhile, dice tomato into ½-inch pieces. Zest and quarter lime. In a small bowl , combine tomato, half the scallion greens, and juice from one lime wedge. Season with salt and pepper. In a separate small bowl, combine sour cream and juice from one lime wedge.
7. 

   7

   Fluff rice with a fork; stir in juice from one lime wedge and a large pinch of lime zest. Once cool enough to handle, roughly chop half the veggies and stir into beans.
8. 8

   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.