---
title: Black Bean & Turkey Burrito Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-and-turkey-burrito-bowls-660db0ad9149ba03ec9b1dfb
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - High Protein
  - Mexican
  - Burrito Bowls
  - Vegetarian Option
  - Quick
rating: 4.5
rating_count: 35
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Earthy flavors dominated; consider adding onion for cohesion.
  - theme: Ease of prep
    text: Instructions were confusing for some; a video tutorial might help.
image: "https://images.recipes.furrysalamander.com/Burrito%20Recipes/black-bean-turkey-burrito-bowls.avif"
---
Preheat oven to 425°F. Wash and dry all produce. Trim and separate @scallions{2%unit}(whites and greens). In a #small pot{}, heat a drizzle of @cooking oil{2%tbsp} over high heat. Add scallion whites and cook, stirring, until fragrant and softened ~{2%minutes}. Stir in @white rice{1%cup}, @water{1¼%cup}, and a pinch of @salt{1%tsp}. 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.

Halve, core, and slice @long green pepper{1%unit}(into ½-inch strips). Using the tip of a spoon, remove and discard black gills from undersides of @portobello mushrooms{2%unit}(trim stems if needed, slice into ½-inch strips).

Toss green pepper and mushrooms on a #baking sheet{} with a drizzle of @cooking oil{}, half the @southwest spice blend{1%tbsp}, @salt{}, and @black pepper{1%tsp}. Roast on top rack until veggies are tender ~{14%minutes}. Remove sheet from oven and set aside until veggies are cool enough to handle.

While veggies roast, in a #medium pot{}, combine @black beans{15%oz} and their liquid, @tex-mex paste{2%tbsp}, remaining @southwest spice blend{}, and @water{¼%cup}. 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{12%oz}, cook it thoroughly in a separate skillet ~{5%minutes} before setting aside.

Meanwhile, dice @tomato{1%unit}(into ½-inch pieces). Zest and quarter @lime{2%unit}. 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{3%tbsp} and juice from one lime wedge.

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.

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.