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Time
25 min
Level
Basic
Author
hellofresh

Frijoles Fresca Bowls | with Scallion Rice and Pepper Jack

spicy
milk
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1-2 minutes. Stir in rice and 1¼ cups water (2¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes.
2
Core, deseed, and dice poblano into ½-inch pieces. Drain and rinse black beans. Finely dice tomato. In a small bowl, combine tomato, half the scallion greens, and a large drizzle of olive oil. Season generously with salt and pepper.
3
In a second small bowl, combine sour cream and ½ tsp Southwest Spice (1 tsp for 4 servings; you’ll use more later). Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.
4
Heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. Reduce heat to medium.
5
Stir black beans, remaining Southwest Spice, and 1 TBSP butter (2 TBSP for 4 servings) into pan with poblano. Cook, stirring, until fragrant and butter has melted, 1-2 minutes. Stir in green salsa and ½ tsp sugar (1 tsp for 4). Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.
6
Fluff rice with a fork; stir in 1 TBSP butter until melted. Divide between bowls and top with black bean mixture. Top with cheese, salsa fresca, and crema. Garnish with remaining scallion greens.
Micro nutrients
Total weight
497.45g
Carbs
179.3g
Dietary fiber
32.54g
Sugar
11.39g
Fats
37.52g
Saturated
17.09g
Poly
3.54g
Mono
9.54g
Trans
0.53g
Proteins
54.23g
Calcium
141.65%
Iron
98.84%
Magnesium
159.04%
Vitamin A
91.68%
Vitamin C
101.9%
Vitamin B6
0mg
Vitamin D
1.4%
Sodium
147.25%
Potassium
142.87%
Cholesterol
45.41%
Percentages are based on a diet of 2000 calories a day.
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