Mexican · Serves 2
with Green Pepper, Pico de Gallo & Lime Crema
Build the perfect burrito bowl in your very own kitchen, starring slow-simmered spiced black beans and a savory duo of oven-roasted green pepper and portobello mushrooms. Serve this hearty vegetarian trio over a bed of fluffy lime-cilantro rice, and top with zesty homemade pico de gallo and a drizzle of tangy lime crema.
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 oil over high heat. Add scallion whites; cook, stirring, until fragrant and softened, 1-2 minutes.
Stir in 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, 15-18 minutes. Keep covered off heat until ready to use in Step 6.
Halve, core, and slice green pepper into ½-inch strips.
Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Slice mushrooms into ½-inch strips.
Toss green pepper and mushrooms on a baking sheet with a drizzle of oil, half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper.
Roast on top rack until veggies are tender, 14-16 minutes.
Remove sheet from oven and set aside until veggies are cool enough to handle.
While veggies roast, in a medium pot, combine 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, 3-5 minutes. Keep covered off heat until ready to use in Step 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 (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).
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.
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.
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