Salsa Verde Black Bean Bowl
with Guacamole and Sour Cream (serves 2 people)
Bowls are way past “having a moment.” They’ve officially become a lunchtime staple. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a delicious sauce cannot be denied. True to form, this burrito-inspired rendition is fully loaded. Steamy rice is topped with salsa-verde-spiked black beans, chopped fresh tomato, melty cheese, and of course, big dollops of guacamole and sour cream. Customize by adding hot sauce, more salsa verde, and a squeeze of lime juice—after all, you’re the chef! All this in less than 10 minutes? You better believe it.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Microwaveable Jasmine Rice
Pepper Jack Cheese
Microwave rice according to package directions. Divide between bowls or to-go containers.
Drain and rinse black beans thoroughly; place in a medium, microwave-safe bowl. Stir in half the green salsa. Microwave until warmed through, about 30 seconds. Divide between bowls with rice.
Wash and dry produce. Finely chop tomato. Halve lime. Top bowls with tomato and cheese.
Before serving, microwave bowls until cheese is melted, about 45 seconds. Dollop with guacamole and sour cream. Serve with hot sauce and lime halves on the side for squeezing over. Top with extra green salsa, if you like!