---
title: Black Bean & Portobello Burrito Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/black-bean-portobello-burrito-bowls-660c60b09149ba03ec9b0656
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Calorie Smart
rating: 4.0
rating_count: 501
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many enjoyed the tasty Tex-Mex flavors, though some found it too spicy or bland
  - theme: Ease of prep
    text: Prep time varied; some found it quick, while others noted multiple steps
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/black-bean-portobello-burrito-bowls.avif"
---
@sour cream{1%unit}
@long green pepper{1%unit}
@black beans{1%unit}
@tomato{1%unit}
@lime{1%unit}
@scallions{1%unit}
@portobello mushrooms{1%unit}
@Tex-Mex paste{1%unit}
@Southwest Spice Blend{1%unit}
@white rice{1%unit}
@salt{1%unit}
@black pepper{1%unit}
@cooking oil{1%unit}

Adjust rack to top position and preheat oven to 425°F. 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, 1¼ cups water, and a pinch of salt. 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 in Step 6.

Halve, core, and slice long green pepper into ½-inch strips. Using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms; trim any large stems if necessary. Slice mushrooms into ½-inch strips.

Toss green pepper and mushrooms on a #baking sheet{} with a drizzle of cooking oil, half the Southwest Spice Blend, salt, and black pepper. 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 and their liquid, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water. Bring to a simmer over medium-high heat and cook, stirring occasionally, until beans are tender and liquid has slightly thickened ~{5%minutes}. Keep covered off heat until ready to use in Step 6.

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, combine sour cream 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 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.