Black Bean & Turkey Burrito Bowls

🥘 Ingredients

• black beans
  2 unit
• black pepper
• cooking oil
  1,5 tsp
• green pepper
  2 unit
• ground turkey
  10 oz
• lime
  2 unit
• portobello mushrooms
  4 unit
• salt
• scallions
  4 unit
• sour cream
  3 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• white rice
  1.5 c

🍳 Cookware

• baking sheet

1. 

   1

   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 cooking oil over high heat. Add scallion whites; cook, stirring, until fragrant and softened, ⏱️ 2 minutes . Stir in white rice and 1¼ cups water (2¼ cups for 4 servings), plus a pinch of salt . Bring to a boil, then cover and reduce heat to low; cook until tender, ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 6.

   scallions: 4 unit, cooking oil: 1,5 tsp, white rice: 1.5 c, salt
2. 

   2

   Halve, core, and slice green pepper into ½-inch strips. Using a spoon, remove and discard black gills from undersides of portobello mushrooms ; trim any large stems, then slice similarly into ½-inch strips. In a medium pot, heat a drizzle of oil; add ground turkey , season with salt and black pepper , and cook, breaking up pieces, until browned and cooked through, ⏱️ 5 minutes . Carefully drain excess grease, then transfer to a plate and wipe out the pot.

   green pepper: 2 unit, portobello mushrooms: 4 unit, ground turkey: 10 oz, black pepper
3. 

   3

   Arrange the pepper and mushrooms on a baking sheet with a drizzle of oil, half the southwest spice blend , salt, and pepper. Roast on top rack until veggies are tender, ⏱️ 15 minutes . Remove from oven and set aside until cool.

   southwest spice blend: 2 tbsp
4. 

   4

   While veggies roast, in the same (cleaned) medium pot, combine black beans with their liquid, tex-mex paste , remaining southwest spice blend, and ¼ cup water (½ cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until beans are tender and liquid thickens slightly, ⏱️ 4 minutes . Keep covered off heat until Step 6.

   black beans: 2 unit, tex-mex paste: 2 unit
5. 

   5

   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; season with salt and pepper. In a separate small bowl, stir sour cream and juice from another lime wedge to make the crema.

   tomato: 2 unit, lime: 2 unit, sour cream: 3 tbsp
6. 

   6

   Fluff the rice with a fork; stir in juice from the remaining lime wedge and a pinch of lime zest. Once the roasted vegetables are cool, chop half and stir them into the beans along with the cooked turkey; leave the rest of the roasted veg for garnish.
7. 

   7

   Divide the scallion-rice between shallow bowls; top with the bean and turkey mixture, leftover veggies, and a spoonful of the tomato pico. Drizzle with lime crema and sprinkle with the remaining scallion greens. Halve the last lime wedge and serve on the side. Note: Ground turkey is fully cooked when it reaches an internal temperature of 165°F.