Beef and Bean Fiesta Bowls

Name: Beef and Bean Fiesta Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5 servings
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (90/10 lean); 1 yellow onion (medium, diced); 1 red bell pepper (diced); 2 clove garlic (minced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon dried oregano; 1 can black beans (15 ounces, rinsed, drained); 1 can corn (15 ounces, drained); 0.75 cup beef broth; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1.5 cup white rice (uncooked); 2 avocados (medium, diced); 0.25 cup fresh cilantro (chopped)

Hearty and flavorful bowls featuring seasoned ground beef, black beans, corn, and bell peppers served over fluffy white rice, topped with fresh avocado and cilantro.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 5
Cuisine: Mexican
Difficulty: Easy
Cost: $3.31/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 (90/10 lean)
1 yellow onion (medium, diced)
1 red bell pepper (diced)
2 clove garlic (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon dried oregano
1 can black beans (15 ounces, rinsed, drained)
1 can corn (15 ounces, drained)
0.75 cup beef broth
0.5 teaspoon salt
0.25 teaspoon black pepper
1.5 cup white rice (uncooked)
2 avocados (medium, diced)
0.25 cup fresh cilantro (chopped)

Instructions

First, prepare your white rice according to package directions or in a rice cooker. While the rice cooks, proceed with the main dish.
Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add the 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
Add the diced yellow onion and diced red bell pepper to the skillet with the beef. Sauté for 5-7 minutes until the vegetables soften.
Stir in the 2 cloves minced garlic, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1/2 teaspoon dried oregano. Cook for 1 minute until fragrant.
Pour in 3/4 cup beef broth and bring to a simmer. Stir in the 1 can black beans and 1 can corn. Cook for 5 minutes, allowing the flavors to meld.
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
To assemble the bowls, divide the cooked white rice among serving bowls. Top with the beef and bean mixture. Garnish with diced avocados and fresh cilantro, if desired.

Notes

For extra spice, add a pinch of red pepper flakes to the beef mixture. Leftovers are excellent for lunch the next day.

Nutrition (per serving)

Calories: 590
Protein: 37 g
Carbohydrates: 65.5 g
Fat: 20 g
Fiber: 10.5 g
Sodium: 750 mg
Saturated Fat: 7 g
Sugar: 5.5 g
Cholesterol: 70 mg