HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBuenos Días Black Bean Bowls
Buenos Días Black Bean Bowls

Buenos Días Black Bean Bowls

with Chunky Guacamole and a Fried Egg Topper

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Rice and beans are the pinnacle of comfort food. Are they nourishing? Absolutely. Have you ever gotten really jazzed about the combo? ...We thought so. Well, our chef-innovators have officially broken them out of their comfort-zone (in the very best way)! We’re talking a mixture of cheesy rice and black beans topped with chunky guacamole, tangy lime crema, and—last but not least—perfectly fried eggs. It’s a dish that’s as easy to make as it is deliciously satisfying. Say buenos días to your new fave meal!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


13.4 ounce

Black Beans

1 unit

Roma Tomato

1 unit


1 unit

Chili Pepper

1 unit

Veggie Stock Concentrate

1 tablespoon

Southwest Spice Blend

2 tablespoon

Sour Cream


4 tablespoon


2 unit



½ cup

Mexican Cheese Blend


¾ cup

Jasmine Rice

Not included in your delivery

2 teaspoon

Vegetable Oil

1 tablespoon



1 tablespoon

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4017 kJ
Calories960 kcal
Fat41 g
Saturated Fat15 g
Carbohydrate99 g
Sugar7 g
Dietary Fiber14 g
Protein30 g
Cholesterol235 mg
Sodium1300 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Thinly slice chili, removing seeds for less heat.


Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add scallion whites; cook, stirring occasionally, until softened, 2-3 minutes. Stir in rice, beans, stock concentrate, half the Southwest Spice, ¾ cup water (1¼ cups for 4), and ½ tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


In a small bowl, combine sour cream, lime zest to taste, and a squeeze of lime juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency.


In a second small bowl, combine guacamole, tomato, a squeeze of lime juice to taste, and a pinch of chili if desired. Season with salt and pepper.


Heat a large drizzle of oil in a large, preferably nonstick, pan over medium heat. Once hot, crack eggs into pan, sprinkle lightly with some remaining Southwest Spice, and cover. Cook until whites are set but yolks are still runny, 3-4 minutes. Season with salt. Remove from heat.


Fluff rice mixture with a fork; stir in half the Mexican cheese. Season with salt and pepper. Divide between bowls; top with guacamole, eggs, and remaining cheese. (TIP: Plate everything in its own section!) Garnish with scallion greens and more chili if desired. Drizzle with crema. Serve with remaining lime wedges on the side.