---
title: Frijoles Fresca Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/frijoles-fresca-bowls-61f98448df9a5e16a6281716
servings: 2
prep_time: 10 minutes
cook_time: 15 minutes
time_required: 25 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Spicy
  - Veggie
  - Bowls
  - Latin American
rating: 4.5
rating_count: 16300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the delicious blend of flavors, though some suggested adding extra seasoning or lime.
  - theme: Ease of prep
    text: Quick and easy to make with accurate prep times, great for busy weeknights.
image: "https://images.recipes.furrysalamander.com/frijoles-fresca-bowls.avif"
---
@scallions{3%pieces}
@cooking oil{1%tbsp}
@jasmine rice{1%cup}
@tomato{1%piece}
@long green pepper{1%piece}
@black beans{15%oz}
@olive oil{2%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}
@sour cream{2%tbsp}
@southwest spice blend{1%tsp}
@butter{1%tbsp}
@green salsa{½%cup}
@sugar{½%tsp}
@pepper jack cheese{½%cup}

Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of cooking oil in a #small pot{} over medium-high heat. Add scallion whites and cook until softened, ~{1%minute}. Stir in jasmine rice and 1¼ cups water. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While rice cooks, finely dice tomato. Core, deseed, and dice long green pepper into ½-inch pieces. Drain and rinse black beans. In a #small bowl{}, combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and black pepper.

In a second #small bowl{}, combine sour cream with ½ tsp southwest spice blend. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add long green pepper and cook, stirring occasionally, until softened and lightly browned, ~{4%minutes}. Season with salt and black pepper. Reduce heat to medium.

Stir black beans, remaining southwest spice blend, and 1 tbsp butter into pan with long green pepper. Cook, stirring, until mixture is fragrant and butter has melted, ~{1%minute}. Stir in green salsa and ½ tsp sugar. Cook, stirring occasionally, until beans are softened, ~{2%minutes}. Season with salt and black pepper. Turn off heat.

Fluff rice with a fork; stir in 1 tbsp butter until melted. Divide rice between bowls and top with bean mixture, pepper jack cheese, salsa fresca, and crema. Garnish with remaining scallion greens and serve.