Beef and Bean Burrito Bowls

Name: Beef and Bean Burrito Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 0.25 yellow onion (diced); 2 clove garlic (minced); 0.75 pound lean ground beef (90% lean or higher); 1 green bell pepper (diced); 1 can black beans (no-salt-added, rinsed and drained); 0.5 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.25 teaspoon dried oregano; 0.25 cup low-sodium chicken broth; 0.5 cup quick-cooking brown rice (uncooked); 1 cup water; 3 low-sodium corn tortillas (low-sodium); 1 cup shredded romaine lettuce; 0.5 cup cherry tomatoes (quartered); 0.25 teaspoon black pepper (freshly ground)

Flavorful ground beef and black beans seasoned with Mexican spices, served in a deconstructed bowl with quick brown rice, fresh lettuce, and cherry tomatoes, accompanied by crispy low-sodium corn tortillas.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Mexican
Difficulty: Easy
Cost: $5.00/serving

Dietary

Low-Sodium
Low-Sugar
High-Protein
High-Fiber
Dairy-Free
Nut-Free
Egg-Free
Gluten-Free

Ingredients

1 tablespoon olive oil
0.25 yellow onion (diced)
2 clove garlic (minced)
0.75 pound lean ground beef (90% lean or higher)
1 green bell pepper (diced)
1 can black beans (no-salt-added, rinsed and drained)
0.5 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.25 teaspoon dried oregano
0.25 cup low-sodium chicken broth
0.5 cup quick-cooking brown rice (uncooked)
1 cup water
3 low-sodium corn tortillas (low-sodium)
1 cup shredded romaine lettuce
0.5 cup cherry tomatoes (quartered)
0.25 teaspoon black pepper (freshly ground)

Instructions

Cook brown rice: Bring 1 cup water to a boil in a small saucepan. Stir in 1/2 cup quick-cooking brown rice. Reduce heat to low, cover, and simmer for 10-12 minutes, or until water is absorbed and rice is tender. Keep covered off heat.
Preheat oven to 375°F (190°C). Arrange 3 low-sodium corn tortillas on a baking sheet. Bake for 8-10 minutes, or until crisp and lightly golden.
While rice cooks and tortillas bake, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1/4 yellow onion and cook for 2 minutes until softened.
Add 2 cloves minced garlic and 3/4 pound lean ground beef to the skillet. Break up beef and cook until browned, about 5-7 minutes. Drain any excess fat.
Stir in 1 green bell pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon dried oregano. Cook for 3-4 minutes, until the bell pepper starts to soften.
Stir in 1 can rinsed and drained no-salt-added black beans and 1/4 cup low-sodium chicken broth. Simmer for 2 minutes, then season with 1/4 teaspoon black pepper.
To serve, divide the cooked quick-cooking brown rice among three bowls. Top with shredded romaine lettuce, the beef and black bean mixture, quartered cherry tomatoes, and serve with crispy low-sodium corn tortillas.

Notes

Any leftover beef and bean mixture can be stored in the refrigerator for up to 3 days and repurposed for another meal or salad.

Nutrition (per serving)

Calories: 452
Protein: 32.5 g
Carbohydrates: 50.7 g
Fat: 18.6 g
Fiber: 13.5 g
Sodium: 119 mg
Saturated Fat: 4.5 g
Sugar: 4.2 g
Cholesterol: 72 mg