Beef and Bean Burrito Bowls with Crisp Romaine

Name: Beef and Bean Burrito Bowls with Crisp Romaine
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (lean); 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 1 can black beans (15-ounce, rinsed and drained); 1 can diced tomatoes (14.5-ounce, undrained); 0.5 cup water; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.75 cup white rice (uncooked, for 2 cups cooked); 4 cup romaine lettuce (chopped)

Hearty burrito bowls featuring seasoned ground beef, black beans, and fluffy rice, topped with fresh romaine lettuce and a tangy salsa, offering a deconstructed, quick take on a Mexican classic.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.62/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
1 pound ground beef (lean)
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
1 can black beans (15-ounce, rinsed and drained)
1 can diced tomatoes (14.5-ounce, undrained)
0.5 cup water
0.5 teaspoon salt
0.25 teaspoon black pepper
0.75 cup white rice (uncooked, for 2 cups cooked)
4 cup romaine lettuce (chopped)

Instructions

Cook white rice according to package directions. Set aside.
Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add ground beef and chopped yellow onion, breaking up the beef with a spoon. Cook until beef is browned and onion is softened, about 6-8 minutes. Drain any excess fat.
Stir in minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute until fragrant.
Add rinsed and drained black beans, diced tomatoes (undrained), and 1/2 cup water. Bring to a simmer, then reduce heat to medium-low and cook for 5-7 minutes, stirring occasionally, until flavors meld and sauce slightly thickens. Season with salt and black pepper.
Divide the cooked white rice among four bowls. Top with the beef and bean mixture, then scatter chopped romaine lettuce over each bowl.

Notes

You can add a dollop of sour cream or a sprinkle of shredded cheddar cheese if desired. Leftovers are great for lunch the next day.

Nutrition (per serving)

Calories: 520
Protein: 39.5 g
Carbohydrates: 54.3 g
Fat: 16.5 g
Fiber: 12.8 g
Sodium: 780 mg
Saturated Fat: 6.3 g
Sugar: 7.2 g
Cholesterol: 78 mg