Black Bean & Turkey Burrito Bowls
with Portobello, 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¾ cup
White Rice
1 unit
Long Green Pepper
2 unit
Portobello Mushrooms
1 tablespoon
Southwest Spice Blend
1 unit
Black Beans
1 unit
Tex-Mex Paste
1 unit
Tomato
1 unit
Lime
1.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
3 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
Heat a drizzle of oil in a medium pot over medium-high heat. Add turkey or beef; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (Carefully drain any excess grease from pan.) Turn off heat; transfer to a plate. Wipe out pot.
• 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.
Use pot used for turkey or beef here.
• 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.
Stir turkey or beef into beans along with half the veggies.
• 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.
Ground Turkey is fully cooked when internal temperature reaches 165°.
