Buenos Dias Black Bean Bowls

🥘 Ingredients

• black beans
  15 oz
• butter
  1 tbsp
• chili pepper
  1 pepper
• eggs
  2 eggs
• guacamole
  ½ cup
• jasmine rice
  ½ cup
• limes
  2 limes
• mexican cheese blend
  1 c
• roma tomato
  1 tomato
• salt
  ½ tsp
• scallions
  2 scallions
• sour cream
  ¼ cup
• southwest spice blend
  1 unit
• vegetable oil
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ¾ cup

🍳 Cookware

• medium pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Drain and rinse black beans . Dice roma tomato . Zest and quarter limes . Thinly slice chili pepper , removing seeds for less heat.

   scallions: 2 scallions, black beans: 15 oz, roma tomato: 1 tomato, limes: 2 limes, chili pepper: 1 pepper
2. 

   2

   Melt butter in a medium pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened ⏱️ 2 minutes to ⏱️ 3 minutes . Stir in jasmine rice , black beans, veggie stock concentrate , half the southwest spice blend , water , and salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 1 tbsp, jasmine rice: ½ cup, veggie stock concentrate: 1 unit, southwest spice blend: 1 unit, water: ¾ cup, salt: ½ tsp
3. 

   3

   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.

   sour cream: ¼ cup
4. 

   4

   In a second small bowl , combine guacamole , roma tomato, a squeeze of lime juice to taste, and a pinch of chili pepper if desired. Season with salt and pepper.

   guacamole: ½ cup
5. 

   5

   Heat a large drizzle of vegetable oil in a large pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with some remaining southwest spice blend, and cover. Cook until whites are set but yolks are still runny ⏱️ 3 minutes to ⏱️ 4 minutes . Season with salt. Remove from heat.

   vegetable oil: 2 tbsp, eggs: 2 eggs
6. 

   6

   Fluff rice mixture with a fork; stir in half the mexican cheese blend . Season with salt and pepper. Divide between bowls; top with guacamole, eggs, and remaining cheese. Garnish with scallion greens and more chili pepper if desired. Drizzle with crema. Serve with remaining lime wedges on the side.

   mexican cheese blend: 1 c