Black Bean & Turkey Burrito Bowls

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 tsp
• cooking oil
  2 tbsp
• ground turkey
  12 oz
• lime
  2 unit
• long green pepper (into ½-inch strips)
  1 unit
• portobello mushrooms (trim stems if needed, slice into ½-inch strips)
  2 unit
• salt
  1 tsp
• scallions (whites and greens)
  2 unit
• sour cream
  3 tbsp
• southwest spice blend
  1 tbsp
• tex-mex paste
  2 tbsp
• tomato (into ½-inch pieces)
  1 unit
• water
  1¼ cup, ¼ cup
• white rice
  1 c

🍳 Cookware

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

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Trim and separate scallions . In a small pot , heat a drizzle of cooking oil over high heat. Add scallion whites and cook, stirring, until fragrant and softened ⏱️ 2 minutes . Stir in white rice , 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 later.

   scallions: 2 unit (whites and greens), cooking oil: 2 tbsp, white rice: 1 c, water: 1¼ cup, salt: 1 tsp
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 .

   long green pepper: 1 unit (into ½-inch strips), portobello mushrooms: 2 unit (trim stems if needed, slice into ½-inch strips)
3. 

   3

   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.

   cooking oil, southwest spice blend: 1 tbsp, salt, black pepper: 1 tsp
4. 

   4

   While veggies roast, in a medium pot , combine black beans and their liquid, tex-mex paste , remaining southwest spice blend , and water . Bring to a simmer over medium-high heat and cook, stirring occasionally, until beans are tender and liquid has slightly thickened ⏱️ 3 minutes . Keep covered off heat until ready to use later. If using ground turkey , cook it thoroughly in a separate skillet ⏱️ 5 minutes before setting aside.

   black beans: 15 oz, tex-mex paste: 2 tbsp, southwest spice blend, water: ¼ cup, ground turkey: 12 oz
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. Season with salt and black pepper . In a separate small bowl , combine sour cream and juice from one lime wedge.

   tomato: 1 unit (into ½-inch pieces), lime: 2 unit, salt, black pepper, sour cream: 3 tbsp
6. 

   6

   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 roasted 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.