Black Bean & Portobello Burrito Bowls

• Halve, core, and slice green pepper into ½-inch strips. • Using the tip of a spoon, remove and discard black gills from undersides of 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 oil, half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until veggies are tender, 14-16 minutes. • Remove sheet from oven and set aside until veggies are cool enough to handle.

While veggies roast, in a medium pot, combine beans and their liquid, Tex-Mex paste, remaining Southwest Spice Blend, and ¼ cup water (½ cup for 4 servings). • Bring to a simmer over medium-high heat and cook, stirring occasionally, until beans are tender and liquid has slightly thickened, 3-5 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 (two wedges for 4 servings). Season with salt and pepper. • In a separate small bowl, combine sour cream and juice from one lime wedge (two wedges for 4).

• Fluff rice with a fork; stir in juice from one lime wedge (two wedges for 4 servings) and a large pinch of lime zest. • Once cool enough to handle, roughly chop half the veggies and stir into beans.