Black Bean & Portobello Burrito Bowls
with Green Pepper, Pico de Gallo & Lime Crema
- Milk
Build the perfect burrito bowl in your very own kitchen, starring slow-simmered spiced black beans and a savory duo of oven-roasted green pepper and portobello mushrooms. Serve this hearty vegetarian trio over a bed of fluffy lime-cilantro rice, and top with zesty homemade pico de gallo and a drizzle of tangy lime crema.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
1 unit
Lime
2 unit
Scallions
2 unit
Portobello Mushrooms
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 oil over high heat. Add scallion whites; cook, stirring, until fragrant and softened, 1-2 minutes. • Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty Tex-Mex flavors, though some found it too spicy or bland; adjusting seasoning to taste is key.
- Ease of prep: Prep time varied; some found it quick, while others noted multiple steps and longer veggie roasting time.
- Suggestions: Consider adding extra sour cream, guacamole, or cheese for creaminess. Try cutting mushrooms smaller for better texture.
- Portions: Generally filling and generous; some appreciated the hearty beans, while others wanted more veggies.
- Texture: A few found the mushrooms rubbery; keeping veggies separate from beans helps maintain their texture.
Reviews from our home cooks
This was good. I was afraid it might taste kind of muddy, but was very tasty. Very ample amount. I'm normally not too nuts about black beans, but I liked this dish. I would order again.
Loved this meal and hope to see it on the menu again. It was very tasty and filling, and it was customizable enough that it pleased each member of our family. Please include more bowl type meals on the menu.
Portions generous. Lime crema a great addition. But need to add 5 min to roasting vegetables.
Very good. Prep is a little long in dealing with the mushrooms, but it's fine. Not a flavor explosion like the Ginger Soy Beef bowls, but still tasty with the included spices.
Tex Mex flavoring a little too spicy- used less of it when mixed in the beans. Too many pots and plates to clean. Added some plant based "meat" for more protein
This is really good. I would've liked more tomatoes for the pico and more sour cream. Also, it seems like the southwest spice blend is used everywhere in your recipes. Maybe we need to switch it up a little bit.
Some of the spice was a bit strong so it made me cry. I could probably adjust the spice levels so it doesn't kick me as hard. Most of the dish was great, just a few bites were extra.
Genuinely one of my favorites. I don't enjoy prepping portabella mushrooms, but they are super tasty so I can't be mad lol
We liked it, but it needed a bit more flavor. Maybe a spicier pico or salsa.
Felt this could be a little more flavorful. I think guacamole should have been included. I added an avocado.
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