Black Bean Rice Bake

Add the jasmine rice, 1 ¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the rice is tender and the water is absorbed, about 12 to 15 minutes. Once the rice is finished, remove from heat and leave covered.

Dice the tomatoes. Trim, deseed and dice the poblano pepper. Chop the cilantro. Drain and rinse the black beans.

Place a medium oven-safe or cast iron skillet over medium heat with 1 tbsp vegetable oil. Add the diced tomatoes, poblano pepper, and fajita spice. Cook, stirring frequently, until the pepper has softened, about 4 to 5 minutes. Add the beans to the skillet and cook until slightly thickened, about 3 to 4 minutes.

Add just half the chopped cilantro, scallion cashew cheese, and 2 tbsp warm water to a medium bowl. Whisk the scallion cheese topping well to combine (it should be thick but pourable). Halve the avocado and remove the pit. Thinly slice the flesh.

Transfer the black bean filling to a bowl. Rinse and dry the skillet. Return it to medium heat with 1 tbsp vegetable oil. Swirl the oil around in the skillet, add the cooked rice and press into a thin layer on the bottom of the skillet. Cook until crisp on the bottom, about 3 to 4 minutes.

Set the oven to broil on low. Pour the black bean filling onto the crispy rice in the skillet and top with the scallion cheese topping. Place the skillet in the oven and broil until lightly browned on top, about 2 to 3 minutes. Once finished, top the skillet with remaining chopped cilantro and sliced avocado. Serve the black bean rice bake family style or scoop onto large plates. Enjoy!