Black Bean Rice Bake

Add the jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the rice is tender and water is absorbed, 12 to 15 minutes. Remove cooked jasmine rice from heat and leave covered.

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

Add 1 tbsp vegetable oil to a medium oven-safe or cast iron skillet over medium heat. Add diced Roma tomatoes, diced poblano pepper, and fajita seasoning. Cook until pepper is softened, 4 to 5 minutes. Add black beans to the skillet and cook until slightly thickened, 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 until it’s thick but still pourable. Halve the avocado, remove the pit, and thinly slice the flesh.

Transfer the black bean filling to a bowl and set aside. Rinse and dry the skillet. Return skillet to medium heat with 1 tbsp vegetable oil, and swirl oil around the skillet. Add cooked jasmine rice and press it into a thin layer. Cook until rice is crisp on the bottom, 3 to 4 minutes.

Set the oven to broil on low. Add black bean filling on top of the crispy rice and add scallion cheese topping. Place skillet into the oven and broil until lightly browned on top, 2 to 3 minutes. Top the black bean rice bake with cashew cheese with sliced avocado and remaining chopped cilantro. Serve family style or on large plates. Bon appétit!