Buenos Días Black Bean Bowls
with Chunky Guacamole and a Fried Egg Topper
Rice and beans are the pinnacle of comfort food. Are they nourishing? Absolutely. Have you ever gotten really jazzed about the combo? ...We thought so. Well, our chef-innovators have officially broken them out of their comfort-zone (in the very best way)! We’re talking a mixture of cheesy rice and black beans topped with chunky guacamole, tangy lime crema, and—last but not least—perfectly fried eggs. It’s a dish that’s as easy to make as it is deliciously satisfying. Say buenos días to your new fave meal!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
13.4 ounce
Black Beans
1 unit
Roma Tomato
1 unit
Lime
1 unit
Chili Pepper
1 unit
Veggie Stock Concentrate
1 tablespoon
Southwest Spice Blend
2 tablespoon
Sour Cream
(Contains Milk)
4 tablespoon
Guacamole
2 unit
Eggs
(Contains Eggs)
½ cup
Mexican Cheese Blend
(Contains Milk)
¾ cup
Jasmine Rice
Not included in your delivery
2 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
1 tablespoon
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Thinly slice chili, removing seeds for less heat.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add scallion whites; cook, stirring occasionally, until softened, 2-3 minutes. Stir in rice, beans, stock concentrate, half the Southwest Spice, ¾ cup water (1¼ cups for 4), and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
In a small bowl, combine sour cream, lime zest to taste, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
In a second small bowl, combine guacamole, tomato, a squeeze of lime juice to taste, and a pinch of chili if desired. Season with salt and pepper.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with some remaining Southwest Spice, and cover. Cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt. Remove from heat.
Fluff rice mixture with a fork; stir in half the Mexican cheese. Season with salt and pepper. Divide between bowls; top with guacamole, eggs, and remaining cheese. (TIP: Plate everything in its own section!) Garnish with scallion greens and more chili if desired. Drizzle with crema. Serve with remaining lime wedges on the side.
